• Serves 4
  • Makes 4
  • 1 hours
  • Difficulty Easy
  • 8 Ingredients
  • Love


This delicious recipe for Chicken, Mushroom and Bacon Pie is an absolute winner. The filling is a classic combination of chicken, bacon and mushrooms, all encapsulated in buttery puff pastry. The mix is simple and easy to whip up, so all that’s left to do is cover with pastry and leave to bubble away in the oven. They’re lovely served with a side of mash and steamed greens, or just enjoy as is.

Ingredients (serves 4 | makes 4 pies)

  • 3 rashers streaky bacon, roughly diced
  • 125g chestnut mushrooms, sliced
  • 250 g chicken thigh fillets, cut into 2.5cm chunks
  • 25g plan flour
  • 1/2 tsp dried thyme
  • 300 millilitres hot chicken stock
  • 1 tablespoon marsala
  • 4 Frozen ready-rolled puff pastry sheet, thawed


  1. Preheat oven to 220C/gas mark 7/425F. Heat a deep-set frying pan over a medium heat, add oil and fry bacon strips until they start to crisp, then add mushrooms and cook stirring until the mushrooms soften. Remove bacon and mushrooms from pan and set aside.
  2. oss chicken in flour and thyme, then use same pan as before to cook the chicken, frying lightly to seal edges. Add bacon and mushrooms back into the pan and cook until chicken begins to colour.
  3. Pour in the hot stock and Marsala, stirring to form a sauce and leave to simmer for about 5 minutes. Take two 300ml/1¼ cup pie pots and line the tops with a 1cm-wide strip of pastry, to cover the rim. Divide chicken filling between the two pie pots and then cover with pastry, pressing into the rim pastry with a fork to seal it together. Cook the pies for about 20 minutes turning them around halfway through cooking. When they’re golden and puffy on top, they’re done

We think this recipe for Chicken Mushroom and Bacon Pie sounds nice and easy ... but super delicious! Anything you'd add?
  • This looks beautiful a Saturday night tea I think.


  • Very interesting idea to use Marsala! It looks gorgeous. I would probably add some peas.


  • WHat a delicious winter warmer recipe Iam so making it soon


  • Ohh this looks great


  • As I’m not a fan of cooked mushrooms I’d probably put in mushy peas in place of them. Love the recipe.


  • Looks so lovely and look forward to making them.


  • Sounds so good, I am big fan of pie. I have a pie maker but it has been a while. Now I have to calculate how much I will need for 10 people…


  • oh wow that looks amazing! – I love anything in pastry and this looks like the perfect dish – thank you for sharing your recipe


  • This looks sooo yummy. Need to try this weekend with this crapy cold weather


  • Unfortunately I would have to leave out the thyme as I have a large Hiatus Hernia and basically have to live on a bland diet. I wouldn’t put marsala in it if giving it to children


  • I LOVE mushrooms !!

    • We’re vegetarians so I would make it without the bacon and chicken, you could use the bacon style vegetarian rashes as substitute, but it would work with tempeh as well.


  • Looks great and would be a lovely winter warmers meal thanks


  • Sounds like a great recipe especially today whilst its so cold and miserable


  • It sounds perfect really. Thank you for this recipe.


  • Sounds about right for the weather at the moment and easy enough to make.


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