This Chicken and Mushroom Pie recipe with puff pastry is simple to make and uses ingredients that are fresh and tasty. Perfect served with broccoli and new potatoes, you can also serve with chips and peas as an alternative option.
- Serves: 2 (double the quantities if serving 4)
- Prep Time: 15 mins approx
- Cooking Time: 45 minutes approx
- Ready In: 1 hour
Ingredients
- 1 tbsp Rapeseed Oil or Olive Oil
- 2 large fresh Chicken Breast Fillets – cut into chunks or strips
- 2 large Red Onions – chopped into chunks
- 8 Chestnut Mushrooms – thickly sliced
- 1 tbsp Plain Flour
- ¼ tsp Paprika
- ¼ tsp Thyme
- 220 ml Chicken Stock (1 stock cube)
- 120 ml Semi Skimmed Milk
- 1 pack Ready Rolled Puff Pasty Sheet – around 320g (use half or all!)
- 1 egg
Method
- Heat the oil in a large frying pan and add the chicken pieces with the paprika sprinkled on top
- Stir well and fry for 4-5 minutes on a medium heat until the chicken is lightly browned
- Add the onions, mushrooms and thyme and fry gently for 4 minutes
- Add the flour and stir well for 1 minute
- Turn down the heat then add the chicken stock and milk, stirring well for 1 minute
- Bring to the boil then place a lid on the pan (or transfer to a stock pot with a lid) and simmer on a low heat for 30 minutes
- Whilst the chicken and mushroom filling is cooking, cut your puff pastry sheet into 4 equal parts (or as required), place on a large flat oven tray and brush the top with the egg
- Put the tray on the middle shelf in a preheated oven at 220º c and cook for around 20-25 minutes, keeping an eye on the top to ensure it does not overcook or burn
- Steam your vegetables, aiming for them to be cooked at the same time as your chicken and pastry are ready
- Place a serving of the chicken and mushroom filling on each plate with the puff pastry on top together with your green vegetables and potatoes or chips
Hints & Tips
- Add a bit more hot water to the pie mix if it looks as if it is drying out
- For the puff pastry, make sure that your oven is piping hot otherwise the pastry will not book in the centre. You can cook on a high heat initially and then turn it down a bit once the pastry has ‘puffed nicely’
Recommended Equipment
- Large non-stick frying pan
- Stock pot with lid
Last updated – February 2021
