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    Home > Dinner

    Chicken and Mushroom Pie with Bacon

    Published: Mar 7, 2019 · Modified: Aug 9, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Chicken and mushroom pie with a slice removed on a wooden table with fresh herbs in the background

    My chicken and mushroom pie is proper comfort food. Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it's a family mealtime favourite.
    Apparently it's British pie week (4th-10th March).

    Overhead image of chicken and mushroom pie with a slice taken out

    Started by Jus-Rol in 2007, this is one of those national days I can totally get behind. However, I do have a bone to pick with you Jus-Rol.

    Why the heck do you only sell pastry sheets in rectangles? Rectangles that are slightly too small for a regular pie dish.

    Meaning that :

    a. I have to Frankenstein two sheets together

    which means that:

    b. I have a seam running down the middle of my pie

    and:

    c: I have to trim loads of pastry off the edges

    which results in:

    d. Pastry getting thrown away

    or even worse:

    e: I cook the shreds of pastry just so Chris and I can greedily stand and eat it in the kitchen!

    If Dr Oetker can make round, ready-rolled icing for cakes, you can surely make round ready-rolled puff pastry for pies (although I do like square/rectangular pies too. So don't stop doing the regular stuff). Okay, rant over.

    So I'm using 3 sheets of pastry for this pie. One-and-a-half for the base of the pie (Chris feels short-changed if my pie only has a pastry lid) and one-and-a-half for the top of my pie.

    The filling is a lovely creamy chicken and mushroom filling with bacon. Not too much sauce - just enough that it tastes saucy, without the whole thing collapsing when you try to serve it up.

    First we blind bake the pastry base. Whilst that's baking we seal chicken pieces in a pan, then remove from the pan and soften some onions in butter. Add flour, salt, pepper, and thyme and stir to coat the onions. Add in stock a little at a time whilst stirring, then stir in milk and let the sauce thicken whilst stirring often:

    8 image collage of initial stages of making chicken and mushroom pie - from blind baking the pastry up until making the sauce

    Next we slice up mushrooms and add them into the pan with the sealed chicken and some cooked bacon. Stir in a squeeze of lemon juice to balance the flavours, and spoon the chicken mixture out into the baked pie shell. Brush the edges with egg wash and top with pastry, then egg wash the top and pierce a couple of holes to let steam escape:

    8 image collage of final stages of making chicken and mushroom pie - from cooking the filling to egg washing the pastry lid

    Cook for about 25 minutes until golden brown:

    chicken and mushroom pie on a wooden table with a blue and white striped tea towel

    One of the things I love about this pie is that no-one else in my house likes mushrooms. So as we're sitting around the table, I get all the mushrooms transferred to my plate.

    I did give them the option of having something else for tea (my pie!). But it's pie.

    No-one turns down pie in my house.

    Chicken and mushroom pie with a slice removed on a wooden table with fresh herbs in the background

    Like this recipe?

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    Square image of chicken and mushroom pie with a slice taken out

    Chicken and Mushroom Pie Recipe

    By: Nicky Corbishley
    My chicken and mushroom pie is proper comfort food. Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it’s a family mealtime favourite.
    5 from 10 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Dinner
    Cuisine British
    Servings 8
    Calories 733 kcal

    Ingredients
     

    • 3 x 320g/11oz rolls of ready-rolled puff pastry
    • 1 tbsp vegetable oil
    • 8 strips of cooked bacon - chopped into ½ inch pieces
    • 2 tbsp (30g) unsalted butter
    • 3 chicken breasts cut into small chunks
    • 1 large onion peeled and finely chopped
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 2 sprigs of thyme or 1 tsp dried thyme
    • 6 tbsp (50g) plain/all-purpose flour
    • 1 ¼ cups (300ml) hot chicken stock - - water plus 2 stock cubes is fine
    • 1 ¼ cups (300ml) milk - - half or full fat
    • ½ lb (240g) chestnut mushrooms - sliced
    • Juice of ½ lemon
    • 1 egg - lightly whisked with a fork

    INSTRUCTIONS
     

    • Preheat the oven to 200c/400f. Unroll the 3 pastry rolls. Slice one of the pieces of pastry in half length-ways. Attach a cut piece to one of the whole pieces of pastry - so you have a larger piece of pastry that will totally cover the base of the pie dish. Repeat with the other piece of pastry - so you have two large pastry sheets altogether.
    • Line a 26cm (10.2") diameter pie dish with the prepared one-and-a-half rolls of the puff pastry. Trim the edges, leaving a 1-2cm overhang, as the pastry will shrink back slightly.
    • Prick the base of the pastry several times with a fork. Line the pastry with baking parchment so that it completely covers the pastry. I find it easier to scrunch up the parchment first, and then un-scrunch it, so it fits into the shape of the pie dish better. 
    • Fill the pie with baking beans (or dried beans or uncooked rice) and place in the oven to 'blind bake' for 10 minutes. This helps to prevent the pie having a soggy bottom. 
    • Take out of the oven and put to one side. When cool enough to handle, remove the baking beans and parchment paper.
    • Now start on the filling. Add the oil to the pan and fry the chicken pieces in the oil for 5-6 minutes until sealed. Remove from the pan.
    • Add the butter and onions to the pan and turn down the heat to medium-high. Cook for 3 minutes, until the onions start to soften.
    • Add the salt, pepper, thyme and flour to the pan and stir until the onions are coated in the flour.
    • Add the stock, a splash at a time, whilst stirring with a balloon whisk, until all of the stock is used. Adding it in a splash at a time, whilst stirring, will ensure you have not lumps. Add the milk and continue to stir until the sauce starts to bubble and thickens.
    • Add the mushrooms, chicken, bacon and lemon juice and stir. Turn off the heat (don’t worry, the mushrooms will cook through in the oven).
    • Fill the pie base with the chicken mixture. Brush the edges of the pastry with egg wash, then top the pie with the remaining piece of pastry. Pinch the edges to seal.
    • Trim off any excess pastry (you can using the trimming sot make little pie decorations such as leaves if you like), then brush the top with more egg wash and pierce a couple of small holes in the top of the pie with a sharp knife.
    • Place back in the oven (still at 200c/400f) and cook for 20-25 minutes until golden brown.

    Video

    ✎ Notes

    Can I make it ahead?

    Yes - make and cook the whole pie ahead of time, but cook for about 5 minutes less than the stated time. Then cool, cover and refrigerate the pie. 
    When you want to reheat the pie, take it out of the refrigerator about 30 minutes before you put it in the oven (to take off a little of the chill). Preheat the oven to 180C/350F. Cover the pie in foil, and bake for about 25 minutes - until hot throughout (stick a knife or skewer in the middle to check it's piping hot). Then remove the foil and cook for a further 5 minutes to crisp up the pastry.
    .

    Can I freeze it?

    Yes - make and cook the whole pie ahead of time, but cook for about 5 minutes less than the stated time. Then cool, cover and freeze the pie. 
    Defrost thoroughly in the refrigerator, then as above, take it out of the refrigerator about 30 minutes before you put it in the oven (to take off a little of the chill). Preheat the oven to 180C/350F. Cover the pie in foil, and bake for about 25 minutes - until hot throughout (stick a knife or skewer in the middle to check it's piping hot). Then remove the foil and cook for a further 5 minutes to crisp up the pastry.
    .

    Why do I need to blind bake the pie?

    The pie isn't in the oven long enough to completely cook the puff pastry on the base of the pie before the top starts to burn. Blind baking the pastry will ensure the pie doesn't have a soggy bottom.
    .

    Baking beans

    You can buy baking beans, but I use a mixture of dried beans and rice, which I think works just as well. You can't use the beans and rice in a recipe once you've used them as baking beans, so instead I wait for them to cool, then store them in a jar. They can then be re-used as baking beans many times.
    .

    I don't like mushrooms

    You can leave out the mushrooms and add more bacon. Or you can replace the mushrooms with leeks (sliced raw leeks are fine) or some sauteed carrots or chunks of par-cooked potato.
    .

    Nutritional Information is per serving.

    Nutrition

    Calories: 733kcalCarbohydrates: 51gProtein: 23gFat: 48gSaturated Fat: 14gCholesterol: 75mgSodium: 745mgPotassium: 486mgFiber: 1gSugar: 3gVitamin A: 185IUVitamin C: 2.1mgCalcium: 69mgIron: 3.2mg
    Keywords Comfort Food, pie week, winter food
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Johnny Duncan says

      January 04, 2023 at 4:07 pm

      5 stars
      Double brill love this dish so easy, and yummy, I'm dofo after brownie point

      Reply
    2. David King says

      March 11, 2022 at 5:52 pm

      5 stars
      Love all your recipes the chicken and mushroom pie is just brill

      Reply
    3. Libby says

      April 29, 2021 at 12:59 pm

      5 stars
      What size pie dish is best thanks

      Reply
    4. Sandra Amos says

      March 12, 2021 at 8:55 am

      Hi - this is curiosity re the chicken pies😉. Wondering why in one you simmer the chicken breasts with vegetables and stock for 15 minutes and in the other one fry the chicken briefly prior to onions? I usually fry chicken very briefly so as not to dry it out myself so would love to know how the outcome varies please? I really enjoy cooking/baking and always keen to understand why different techniques are used and when.
      Thank you so much.
      I really like your recipes, thank you.
      Sandra

      Reply
    5. Nadea vdmerwe says

      November 05, 2020 at 8:39 pm

      5 stars
      Absolutely amazing!!! My husband and I made it tonight (5 Nov 2020) and it was incredible..

      Reply
    6. Bee says

      April 19, 2020 at 12:39 am

      5 stars
      My family thought it was the best pie I ever baked. I will try thicker or chunky slice of mushroom next time as it got a bit lost in the bacon flavour but overall it is a very good recipe.
      Thank you for sharing.

      Reply
      • Chris Corbishley says

        April 20, 2020 at 6:42 am

        Thanks Bee,

        Glad you enjoyed the recipe. Nicky has to cut the mushrooms up really small for me and the kids because we like (or don't mind) the flavour but really not keen on the texture of mushrooms. LOL

        Thanks

        Chris & Nicky

        Reply
    7. Heather says

      March 23, 2020 at 6:01 pm

      5 stars
      I’ve made this pie loads but thought I’d try something different. Used left over veg and chicken from yesterday’s Roast used the gravy for the stock, mixed it all in at the end it was amazing. Waste not want not!!

      Reply
    8. Monika Rita Bugeja says

      March 21, 2020 at 9:25 am

      Will try this definitely, will let you know how it goes!

      Reply
    9. james mansour says

      December 16, 2019 at 4:37 pm

      5 stars
      Was a favourite at home. instead of making one big pie, i made around 30 smaller pies. just brillient.

      Reply
    10. Terry Price says

      June 20, 2019 at 4:37 pm

      5 stars
      Very nice. We have a similar situation. I love baking and ensure plenty of flavour. Because so many of the family like my pies, but are not keen on mushrooms, I have moved from slicing to quatering and now just halving them. Like yourself, dad, me, gets a lot more mushrooms.

      Dad gets almost every mushroom in the pie. Yessssss.

      Reply
    11. Laurie says

      March 18, 2019 at 8:13 pm

      5 stars
      This was absolutely delicious. My husband said it was the best chicken pot pie I have ever made, and I've made a few. I added diced carrots and celery and sautéed those with the onions, then threw in some frozen corn and peas when I added the mushrooms, bacon and chicken. My only complaint is that this took me MUCH longer to make than 10 minutes plus cooking time. I would say that between pre-cooking the bacon, all the chopping, and prepping the crust, I spent at least an hour before sautéing and filling the tins. (I made two mini ones and halved the ingredients.) Other than eating a little later than usual, it was great and I will definitely make it again.

      Reply
    12. 2pots2cook says

      March 07, 2019 at 5:40 pm

      5 stars
      Definitely our kind of food ! Keeper !

      Reply
    13. Margaret MAWER says

      March 07, 2019 at 3:55 pm

      You can make ‘cheese straws’ with the off cuts of pastry.
      A combination of cheese ..cheddar and a small amount of Parmesan to give piquancy. A few grains of garlic granules too.
      Serve with drinks.

      Reply

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