Comforting, warming and simply delicious
Serves 4
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This is the classic chicken and mushroom puff pie we love getting at our favourite cafes, only homemade and much better. There is nothing we don’t love about this pie – from its crust down to its moist and chunky filling!

For a wholly vegetarian twist, just ditch the chicken and ramp up the mushrooms.

Jamie’s One Pan Wonders premieres on BBC Lifestyle on Monday, 27 February at 7.25pm on StarHub channel 423, Singtel channel 255 and BBC Player.


  • 500 g skinless boneless free-range chicken thighs
  • Olive oil
  • 1 bunch of spring onions
  • 320 g mixed mushrooms
  • 1 x 320 g sheet of ready-rolled puff pastry
  • 600 ml semi-skimmed milk
  • 1 heaped tablespoon plain flour
  • 1 tbsp wholegrain mustard
  • 1 x 80 g mixed bag of watercress, spinach & rocket

Preheat the oven to 200°C. Chop the chicken into 3 cm chunks and place in a 30 cm non-stick frying on a medium-high heat with 1 tbsp of olive oil, stirring regularly.


Trim the spring onions, chop into 1 cm lengths and add to the pan. Trim and tear in the mushrooms. Cook for 10 mins, or until golden, stirring regularly.


Meanwhile, unroll the pastry sheet on its paper and score a 3 cm border around the edge (don’t cut all the way through), then very lightly score a large criss-cross pattern across the inner section. Brush with a little milk, then place the pastry, still on its paper, directly on the middle shelf of the oven to cook for 17 mins, or until golden, risen and cooked through.


Stir the flour into the pan for 1 min, then gradually stir in the milk. Simmer on a medium heat until the pastry is done, stirring occasionally, and loosening with extra splashes of milk, if needed.


Turn the heat off, stir through the mustard and half of the leaves, then season to perfection. Remove the pastry from the oven, leave to cool slightly, then transfer to a serving board, discarding the paper.


Use a sharp knife to cut round the border, cutting through the top few layers of pastry only. Use a fish slice to carefully lift up and remove the inner section (like a lid), leaving a layer of pastry at the bottom.


Pile in the remaining leaves and filling, then put the lid back on, slice and serve.

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