Description
This Chicken and Mushroom Pie features a flaky puff pastry crust filled with a savory mixture of tender chicken, crispy bacon, sautéed mushrooms, and cheddar cheese in a creamy homemade cream of chicken sauce. Perfect for a comforting dinner, this pie combines rich flavors and a golden, crispy topping baked to perfection in just under an hour.
Ingredients
Scale
Pie Crust
- 2 refrigerated puff pastry sheets, thawed and rolled out
Filling
- 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
Homemade Cream of Chicken
- 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
Instructions
- Preheat and Prepare Pie Dish: Preheat the oven to 400 degrees Fahrenheit. Grease a round pie dish and gently pat one sheet of thawed puff pastry into the dish, setting it aside for later.
- Make Cream of Chicken Sauce: In a medium saucepan over medium-high heat, melt 6 tablespoons of butter. Stir in 3 tablespoons of flour and cook for 1 minute to form a roux. Gradually whisk in 1 cup chicken broth and 1 cup milk, stirring continuously until the mixture thickens and is smooth. Add ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon cracked black pepper, then remove from heat.
- Sauté Mushrooms and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and minced garlic, cooking for 2 to 3 minutes until the garlic is fragrant and the mushrooms begin to brown.
- Combine Filling Ingredients: Stir in the cooked, chopped bacon and shredded or diced chicken into the mushroom mixture. Then add the prepared cream of chicken sauce and 1 cup of cheddar cheese, mixing until well combined.
- Assemble the Pie: Transfer the chicken and mushroom filling into the prepared pie dish lined with puff pastry. Cover with the second sheet of puff pastry, aligning the corners with the bottom layer. It doesn’t need to extend beyond the edges, just cover the filling.
- Apply Egg Wash: Brush the entire top of the puff pastry crust with the whisked egg to ensure a golden, shiny finish when baked.
- Bake the Pie: Place the pie on the bottom rack of the preheated oven and bake for 25 minutes until the crust is puffed up and golden brown.
- Cool and Serve: Remove the pie from the oven and let it cool slightly before slicing and serving. Enjoy your delicious homemade chicken and mushroom pie!
Notes
- You can substitute turkey bacon for traditional pork bacon for a leaner option, and consider using bacon drippings instead of butter to sauté mushrooms and garlic for extra flavor.
- Any type of cheddar cheese works well in this recipe; medium or sharp cheddar provide a richer flavor, but mild cheddar is also acceptable.
- Make sure puff pastry sheets are fully thawed before use for easy handling and proper baking.
- Let the pie cool slightly after baking to allow the filling to set, which makes slicing easier and improves texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg
