Chicken and Mushroom Puff Pie

Pies are great! You can put practically anything into a pie…. well, pretty much anything! But the possibilities are endless……

Combining, Chicken, Mushrooms, Bacon and Leeks in a creamy sauce this has got to be one of my favourites. The family love it too!

This pie is perfect with potatoes and can be pre made and frozen until you are ready to use it.

Chicken and Mushroom Puff Pie 2



70g Butter

40g Flour

600ml Milk

1 Bay Leaf

4 Cloves

1 Onion, roughly chopped

1 Tsp Peppercorns

1 Tbsp Wholegrain Mustard

70g Gruyere Cheese, grated

500g Puff Pastry

3 Chicken Breasts, chopped into small chunks

4 Rashers Bacon, chopped into small pieces

200g Mushrooms, sliced

1 Leek, finely sliced

1 Beaten Egg

Chicken and Mushroom Puff Pie

In one pan, place 30g of the butter and melt over a low heat, add the flour and mix together to form a paste, turn the heat off and leave to one side.

In another pan, add the milk, bay leaf, cloves, onion and peppercorns and bring to a simmer over a low heat for about 5 minutes. Remove from heat and strain the milk, removing all the other ingredients.

Add a small amount of the milk to the butter and flour paste and mix together before adding the rest of the milk slowly, until its fully incorporated with no lumps.

Add the wholegrain mustard and gruyere cheese and mix until melted.

Melt the rest of the butter in a separate pan and cook the chicken and bacon until almost cooked though, then add the leek and and mushrooms and cook over a medium heat until everything is cooked through and the mushrooms are soft.

Add the meat and vegetables to the sauce and mix everything together.

Grease a pie dish and roll out your pastry. Line the dish with 3/4 of the pastry leaving enough for a lid, push the pastry into the grooves and using a fork, pierce the bottom several times. Trim off any excess pastry around the top.

Pour in your pie ingredients and using the beaten egg, brush the exposed top of the pastry to glue your lid on. Lay the pastry lid gently on top and crimp edges together with a fork to make sure the pie is closed. Lightly score the lid in a crisscross pattern and brush the egg over the entire top.

Place in a preheated oven at 190 oc (170 fan assisted) for 20-25 minutes until the pastry is golden.

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