Name: Chicken Mushroom Puff Pastry Pie Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 2 refrigerated puff pastry sheets, thawed and rolled out; 4 strips of bacon, cooked till crisp and chopped; 8 ounces sliced mushrooms; 2 tablespoons butter; 2 teaspoons minced garlic; 3 cups shredded or diced cooked chicken; 1 cup medium or sharp cheddar cheese; 1 egg, whisked; 6 tablespoons butter; 3 tablespoons flour; 1 cup chicken broth; 1 cup milk; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon cracked black pepper

Jump to Recipe· 4.6 from 26 reviews

If you’re anything like me, you love a recipe that feels like a warm hug on a plate, and this Chicken Mushroom Puff Pastry Pie Recipe absolutely fits the bill. It’s flaky, creamy, and packed with savory goodness that turns an ordinary dinner into something special without making you break a sweat. Stick with me—I promise you’ll want to make this again and again!

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Why This Recipe Works

Balance of textures: The crisp puff pastry combined with the creamy chicken and mushroom filling is pure magic in every bite.
Homemade sauce: That classic cream of chicken sauce, made fresh, elevates the flavor far beyond canned versions.
Flexible ingredients: You can easily swap bacon for turkey bacon or play with cheese types to suit your pantry.
Effort-to-reward ratio: Despite looking fancy, this pie is straightforward enough for a weeknight treat or weekend company meal.

Chicken Mushroom Puff Pastry Pie, savory puff pastry dishes, creamy chicken and mushroom pie, easy dinner recipes with puff pastry, comforting chicken pastry bake - A round pastry pie with a thick golden-brown crust baked to a crispy texture. The top layer is smooth and shiny, covering the pie completely, with slightly raised edges showing a folded or crimped pattern. The pie sits on a white ceramic dish with scalloped edges. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chicken Mushroom Puff Pastry Pie Recipe has its place, bringing depth and richness without fuss. Plus, these are things you can usually grab at any grocery store, and the combination just works beautifully.

Puff pastry sheets: The star flaky crust that puffs up golden and crisp—make sure to thaw it properly for the best texture.
Bacon strips: Adds a smoky, salty crunch; cooking until crisp brings out the best flavor.
Sliced mushrooms: They soak up butter and garlic beautifully, adding earthiness to each mouthful.
Butter: Used for sautéing and building the cream sauce—don’t skimp on quality here.
Minced garlic: Just enough to perfume the filling without overpowering.
Cooked chicken: Shredded or diced works—leftovers or rotisserie chicken are fantastic shortcuts.
Cheddar cheese: I love using medium or sharp for a nice tang, but mild cheddar also melts well.
Egg: For brushing on the puff pastry to get that gorgeous golden shine.
Chicken broth and milk: The base for the homemade cream of chicken sauce, making it rich but balanced.
Flour: Helps thicken the sauce perfectly so it clings to every piece of chicken and mushroom.
Seasonings (salt, pepper, garlic powder): Just enough to round out the flavors and keep it comforting.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to make this Chicken Mushroom Puff Pastry Pie Recipe my own depending on what’s in the fridge or what season it is. Trust me, it’s so forgiving that you can play around and still end up with a winner.

Variation: I’ve swapped chicken for turkey in holiday leftovers and it still shines—try whatever cooked poultry you have on hand.
Cheese swap: Sometimes I mix in a bit of Gruyère or mozzarella for that extra melty pull, adding a subtle different flavor.
Vegetarian twist: Omit bacon, add extra mushrooms, or even some cooked spinach for a meatless version that’s just as satisfying.
Heat it up: A pinch of red pepper flakes in the sauce gives it a gentle kick if you’re feeling bold.

Step-by-Step: How I Make Chicken Mushroom Puff Pastry Pie Recipe

Step 1: Prep your pie dish and puff pastry

First things first, preheat that oven to 400°F (about 200°C) and grease your round pie dish well. Then, gently press one sheet of the thawed puff pastry into the dish, making sure it hugs the edges but doesn’t stretch too thin. I usually keep it just cozy—it’ll puff up plenty during baking, so no need to obsess over perfect edges here.

Step 2: Build the homemade cream of chicken sauce

Melt 6 tablespoons of butter in a saucepan on medium-high, then stir in 3 tablespoons of flour. Keep whisking for about a minute—you want to cook out that raw flour taste without browning it. Gradually whisk in 1 cup chicken broth and 1 cup milk so the sauce stays silky and lump-free. Season with salt, pepper, and garlic powder and cook until it thickens up—this sauce is where the comforting creaminess comes from, so patience here pays off.

Step 3: Sauté mushrooms and garlic to golden perfection

In a large skillet, melt 2 tablespoons of butter, then add your sliced mushrooms and minced garlic. Cook for 2-3 minutes, stirring often, until the garlic is fragrant and mushrooms are just starting to brown. This step adds so much flavor, and you’ll see the mushrooms soften and really develop a great savory taste.

Step 4: Combine chicken, bacon, cheese, and sauce

Now toss in your cooked chicken and crispy bacon, stirring them in for about a minute to warm through. Pour your homemade cream of chicken sauce over the mix, then sprinkle in the shredded cheddar. Stir everything gently so the sauce coats everything evenly. The mixture should be creamy but not soupy—thick enough to hold together when sliced.

Step 5: Assemble the pie and bake

Transfer the filling into your prepared pie dish with the bottom puff pastry. Lay the second pastry sheet on top, aligning the corners with the bottom sheet—don’t worry if it doesn’t cover the edges fully, it’ll puff nicely. Brush the top with the whisked egg—that’s the key to that shiny, golden crust we all love. Place the pie on the bottom rack of your oven and bake for 25 minutes or until the crust is puffed up and beautifully golden. Let it cool a bit before slicing so it sets up nicely.

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Pro Tips for Making Chicken Mushroom Puff Pastry Pie Recipe

Thaw the puff pastry properly: Leaving it fully thawed, not frozen, makes it easier to handle and ensures even puffing in the oven.
Don’t overfill the pie: Too much filling can make the crust soggy—this recipe balances filling and crust just right.
Use a hot oven from the start: The initial blast of heat helps that puff pastry rise to glorious heights and stay flaky.
Let it rest before slicing: Give your pie 10 minutes to cool so the filling firms up and you get nice, clean slices.

How to Serve Chicken Mushroom Puff Pastry Pie Recipe

Garnishes

I love sprinkling fresh chopped parsley or thyme over the top just before serving—it adds a pop of color and a fresh herbal note that cuts through the richness perfectly. A small drizzle of a tangy mustard sauce on the side can also brighten things up if you’re in the mood.

Side Dishes

This pie pairs beautifully with a crisp green salad dressed with a light vinaigrette to balance the richness. Roasted seasonal vegetables, like asparagus or carrots, are also great companions, as is a simple bowl of steamed green beans or buttered peas.

Creative Ways to Present

For special occasions, I’ve made mini versions using muffin tins with individual puff pastry rounds—perfect for party bites. Another idea is to lattice the top puff pastry layer for an elegant look, or even brush on some seeds or flaky sea salt before baking for extra texture and style.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover pie covered tightly in the fridge—it stays delicious and moist for up to 3 days. Just make sure to cover it well to prevent the puff pastry from absorbing fridge odors and losing its crispness.

Freezing

I’ve had good luck freezing the unbaked pie—assemble it as usual, then wrap it tightly with plastic wrap and foil before freezing. When you’re ready, thaw it overnight in the fridge and bake fresh. That way you can enjoy homemade comfort food even on busy nights.

Reheating

To bring back that crispy crust, I pop leftover slices into a preheated oven at 350°F for about 10-15 minutes instead of microwaving. It revives the flaky texture and warms the filling evenly without it turning soggy.

FAQs

Can I use frozen chicken for this Chicken Mushroom Puff Pastry Pie Recipe?

Absolutely! Just make sure to fully thaw and cook the chicken before adding it to the filling to avoid excess moisture that could make the pie soggy. Leftover rotisserie chicken, if you have it, works especially well here and saves time.
What if I don’t have cheddar cheese?

No worries! Feel free to substitute with other melty cheeses like mozzarella, gouda, or Gruyère. They’ll change the flavor slightly but still result in a creamy, cheesy filling.
How do I prevent the puff pastry from getting soggy?

Using homemade cream of chicken sauce that’s thick enough helps reduce moisture seepage. Also, don’t overfill the pie, and always bake it on the bottom rack to help the pastry crisp from underneath.
Can this recipe be made vegetarian?

You can omit the bacon and chicken, and increase mushrooms or add hearty vegetables like spinach or peas. Use vegetable broth in the sauce instead of chicken broth to keep it vegetarian-friendly.

Final Thoughts

This Chicken Mushroom Puff Pastry Pie Recipe has become one of my go-to dishes when I want a little culinary comfort without tons of fuss. It’s one of those recipes that’ll make your home smell amazing and have everyone asking for seconds. You really can’t beat the combination of flaky pastry with a creamy, flavorful filling. Give it a try—you’ll feel like you’ve stepped into a cosy little bistro right in your own kitchen!