Chicken, bacon and mushroom pie

1 hour 40 minutes


  • 8 chicken thighs, skin on and bones in
  • 2 onions, chopped
  • 4 garlic cloves, crushed
  • 6 slices of back bacon, smoked
  • 250g of chestnut mushrooms
  • 2 tbsp of plain flour
  • 1 handful of thyme, leaves picked
  • 2 bay leaves
  • 175ml of white wine
  • 570ml of chicken stock
  • 285ml of whole milk
  • salt
  • black pepper
  • 500g of puff pastry, all butter
  • 1 egg, beaten with a dash of milk for egg wash


Preheat the oven to 190°C/gas mark 5
Place the chicken thighs on a roasting tray and generously season with salt and pepper. Roast for 25 – 30 minutes
In the meantime, fry the onion, garlic, mushrooms, thyme and bacon in a little oil until soft and golden. Add the flour and stir vigorously for a minute or so to cook through
Add the wine and continue to stir to prevent lumps forming. Add the stock, milk and bay leaves and leave to simmer. Take the skin off the cooked chicken and remove the meat from the bones
Chop it roughly and add the chicken to the bacon and mushroom mixture. Season and leave to reduce to a thick sauce. Pour the meat into your pie dish and leave to cool
Preheat the oven to 220°C/gas mark 8
On a floured surface, roll out the pastry and slice off a long strip as wide as the rim of the pie dish. Use a little of the egg wash to stick the strip to the edge of the pie dish. Brush the strip with more egg, then lift the rest of the pastry over the pie filling
Pinch the edges with your fingers and trim with a sharp knife. Brush with egg wash to glaze and bake for 30 mins or until the pastry is risen and deep golden brown. Serve with buttery mash and steamed greens or broccoli