Succulent Chicken and Mushroom Pie

Chicken and Mushroom Pie is a family favourite, but a drizzle of Bisto Chicken Gravy takes this classic dish from tasty to "aah Bisto". 


  • 50g Bisto Chicken Gravy Granules
  • 4 chicken breasts, diced
  • 200g button mushrooms, quartered
  • 500ml double cream
  • 200ml water
  • 1 onion, diced
  • 15g chives, finely chopped
  • 1 500g sheet of ready rolled puff pastry, thawed
  • 1 egg, beaten
  • 1 tbsp vegetable oil


  • Step 1:

    Preheat the oven to 180 degrees centigrade.

  • Step 2:

    Heat the oil in a medium-sized saucepan, add the onion and mushrooms and cook until brown.

  • Step 3:

    Add the diced chicken and cook on medium heat browning all sides for 10 minutes.

  • Step 4:

    Add the double cream, water and Bisto Chicken Gravy Granules. Lower the heat and simmer for 5 minutes.

  • Step 5:

    Add the chives and stir through.

  • Step 6:

    Put the filling into a deep baking dish (around 30cm x 22cm).

  • Step 7:

    Roll puff pastry out on a lightly floured surface to a 0.5cm thickness. Make sure it ends up 2" wider than baking dish.

  • Step 8:

    Roll the puff pastry loosely around a rolling pin and then unfurl it over the filling. Crimp the pastry around the edges to make the pie airtight.

  • Step 9:

    Brush the pastry with the beaten egg to help it colour and crisp as it cooks.

  • Step 10:

    Place the dish in the centre of the oven and bake for 25 minutes, or until pastry is golden brown.

  • Step 11:

    Serve the pie with mashed potatoes and an extra drizzle of Bisto Chicken Gravy (made to pack instructions).

"Aah Bisto" Recipes

If you like pie with a side of "aah Bisto" you'll love our recipe for Steak and Guinness Pie.