A long time ago, back when I still blogged regularly, I posted a picture of my favourite pie in the world – my Mum’s Chicken, Bacon and Mushroom Puff Pie. I didn’t have the recipe then, but as luck would have it I do have it now. Lots of people asked for the recipe, now hopefully they will be satisfied! The original blog entry can be found here.
It’s a real thing of beauty, isn’t it? The one above was made to serve 4-5, but the recipe below should do 6, provided there are plenty of garlic roast potatoes! To the recipe!
Chicken, Bacon and Mushroom Puff Pie
- 1 tbsp oil
- 8 skinless, boneless chicken thighs (or leave the skin on, if you want)
- 8 rashers smoked, streaky bacon, cut into large pieces (lardons make an easy alternative)
- 1 onion, halved and sliced
- 250g baby button mushrooms
- Handful thyme sprigs (or dried thyme)
- 2 tbsp plain flour
- 400ml (14 fl oz.) chicken stock
- 200ml (7fl oz.) milk
- 375g puff pastry
- 1 beaten egg
- Heat oil in large non-stick frying pan
- Season chicken and fry for 5-8 mins until golden brown, turning occasionally; this may need to be done in batches. Remove chicken to plate.
- Add bacon to pan and fry for 3-5 minutes until almost crisp. Add onion, mushroom and thyme; fry for a further 3 mins or until onion starts to colour.
- Tip flour into pan and cook, stirring for 1 min. Take pan off heat and add stock, then milk, stirring all the time.
- Put chicken back, put pan back on heat and bring to boil. Simmer for about 30 minutes, stirring occasionally. Leave to cool.
- Heat oven 200 degrees, Gas Mark 7.
- Roll out pastry. Put a little strip around edge of pie dish. Add filling. Top pie with pastry. Brush with egg, put in two little holes in pastry to let out steam.
- Make a pretty pattern with leftover pastry, if you like.
- Cook for about 30 minutes in oven or until pastry has risen and is golden brown.