Chicken and bacon pie with mushrooms recipe

(194 ratings)

This chicken and bacon pie with mushrooms serves six and takes 40 minutes to cook in the oven.

chicken and bacon pie with mushrooms
(Image credit: Future)
Preparation Time40 mins
Cooking Time40 mins
Total Time1 hours 20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories601 Kcal30%
Fat35.2 g50%
Saturated Fat17.5 g88%
Sugars2.1 g2%
Protein33.6 g67%
Carbohydrates36 g14%

Our chicken and bacon pie with mushrooms has a buttery puff pastry lid and a rich, creamy sauce. 

We love Joe Wicks chicken pie but this version with bacon and mushrooms in the filling is a real winner. We’ve used a combination of stock and creme fraiche for the creamy sauce but you could use double cream for something more indulgent. 


  • 6 rashers streaky bacon, roughly chopped
  • 60g (2oz) butter
  • 150g (5oz) cup mushrooms, sliced
  • 2 tbsp flour
  • 300ml (½ pint) hot chicken stock
  • 4 tbsp crème fraîche
  • 3 tbsp fresh chopped parsley
  • Salt and ground black pepper
  • About 500g (1lb) cooked chicken, in chunks
  • 1 sheet ready-rolled puff pastry
  • 1 beaten egg, to glaze




  1. Dry-fry the bacon in a frying pan until it’s crispy. Put in a large bowl. Add about a third of the butter to the pan and fry the mushrooms until browned. Set aside with the bacon.
  2. Add the rest of the butter to the pan, with the flour, and stir to make a thick paste. Pour in the stock gradually, to make a sauce, and bring to the boil for a minute. Stir in the crème fraîche, parsley and seasoning. Pour into the bowl with the bacon and mushrooms, allow to cool.
  3. Mix the cooked chicken into the sauce and put the filling into tha 1.25 litre pie dish.
  4. Heat the oven to 200C (180C fan, Gas 6). Roll out the pastry, if necessary, to ensure that it fits on top of the dish. Brush water on the dish’s edge, put a strip of pastry around, then lay the pastry top on and seal edges, you could use a fork to create a pattern if you like. Trim the edges and use any offcuts to decorate the top if you like. Stick them on top using a little water on the bottom of the shape.
  5. Brush the pastry with beaten egg and bake for 40 minutes until the pastry is golden and puffed up.

Top tips for making chicken and bacon pie with mushrooms

For a more intense mushroom flavour you could crumble in some dried porcini mushrooms to the hot chicken stock. You could also use diced pancetta instead of bacon or chorizo would also work nicely. For more tips continue reading below. 

How do you thicken chicken pie filling?

Whenever a pie recipe uses fresh mushrooms, it’s important to cook them until all the water is released and evaporated off. If you skip this step the sauce can become very watery.

Once the stock is added and you’ve bought it to a boil, cook until it is noticeably thicker before adding the creme fraiche. You could also add a tablespoon of flour to the mushrooms and bacon while they are cooling. 

What should I serve with chicken and bacon pie with mushrooms?

Mashed potatoes are a classic option and will help you soak up the delicious saucy filling from the pie. However, if you’d like something lighter, food writer Jessica Ransom recommends some shredded, sauteed cabbage seasoned with a little lemon juice or apple cider vinegar to contrast and compliment the rich pie. 

Can I use shortcrust pastry instead of puff?

Yes if you prefer shortcrust pastry you can use it as the pie lid instead. You could also use some scrunched up sheets of filo pastry for a lighter, crunchier topping.

To evenly and efficiently roll out your pastry to the size you need, grab this Joseph Joseph adjustable rolling pin. It’s one of the best kitchen gadgets under £50

Joseph Joseph Adjustable Rolling Pin - View at Amazon 

Joseph Joseph Adjustable Rolling Pin - View at Amazon 

If you are never sure on the thickness of your pastry, this clever rolling pin has 2mm, 44mm, 6mm or 10mm discs which you attach to the sides and will work as a guide while you’re rolling it out. When you’re not rolling pastry, you can use it for biscuit dough, marzipan or fondant icing. 

For a slightly less meaty dinner, try our chicken and mushroom pie instead. You might also like our chicken pot pie or this Hairy Bikers steak and ale pie is very popular. 

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.