Chicken & Mushroom Puff Pie
Recipe GLPRecf681a4e8c00b
A classic French-inspired savory pie featuring tender chicken thighs and smoky bacon combined with sautéed mushrooms, onions, and fresh thyme in a rich, creamy sauce, topped with golden puff pastry. Comfort food at its finest, perfect for a satisfying main course.
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Ingredients
1 tablespoon vegetable oil
8 skinless, boneless chicken thighs, seasoned with salt and pepper
8 rashers smoked streaky bacon, cut into large pieces
1 onion, halved and thinly sliced
250 grams baby button mushrooms, left whole or halved
2 tablespoons fresh thyme sprigs
2 tablespoons plain all-purpose flour
400 milliliters chicken stock
200 milliliters whole milk
500 gram sheet fresh puff pastry, or frozen and thawed
1 large egg, beaten, for glazing
Directions
Heat the vegetable oil in a large, heavy-bottomed non-stick frying pan over medium-high heat. Season the chicken thighs generously with salt and pepper. Once the oil is hot, carefully place the chicken thighs in the pan and fry for 5–8 minutes, turning occasionally, until the skin is deep golden brown. Work in batches if needed to avoid crowding the pan. Transfer the cooked chicken to a clean plate.
Add the bacon pieces to the same pan and fry for 5 minutes, stirring occasionally, until the edges are crisp and lightly browned. Add the sliced onion, mushrooms, and thyme sprigs to the pan. Increase the heat to high and fry, stirring frequently, for 3 minutes until the onions begin to soften and take on a light golden color. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.
Remove the pan from the heat. Slowly pour in the chicken stock while stirring or whisking continuously to avoid lumps. Gradually add the milk, stirring until the mixture is smooth and well combined. Return the cooked chicken thighs to the pan, stirring gently to incorporate them into the sauce.
Place the pan back over medium-high heat and bring the mixture to a boil, stirring occasionally. Reduce the heat to low and simmer gently for 30 minutes, stirring from time to time, until the sauce has thickened and coats the back of a spoon. The internal temperature of the chicken should reach 165°F. Pour the filling into a large shallow baking dish (approximately 9 × 12 inches or 20 × 30 cm with raised edges) and allow it to cool completely, about 20–30 minutes.
Preheat the oven to 425°F (220°C / 200°C fan-forced / gas mark 7). On a lightly floured work surface, gently roll out the puff pastry to the thickness of two £1 coins. Cut a strip of pastry as wide as the rim of your baking dish. Brush the rim of the dish lightly with beaten egg, then carefully press the pastry strip around the edge to form a border. Brush the strip with beaten egg.
Carefully drape the remaining pastry over the filling, using the rolling pin to help lift it. Gently press the pastry around the edges to seal it to the border strip, then trim away any excess pastry with a sharp knife, leaving a neat edge.
Brush the entire pastry surface lightly with beaten egg to create an even golden glaze. Place the pie in the preheated oven and bake for 28–32 minutes until the pastry is puffed, risen, and a deep golden brown. Remove from the oven and allow to rest for 5 minutes before serving.
