Name: Creamy Chicken Mushroom Pie Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 2 refrigerated puff pastry sheets, thawed (not frozen) and rolled out; 4 strips of bacon, cooked until 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· 4.9 from 21 reviews

If you’re craving something that feels like a warm hug in food form, you’re going to want to try this Creamy Chicken Mushroom Pie Recipe. It’s got that flaky puff pastry crust you love, wrapped around a rich, savory filling loaded with tender chicken, sauteed mushrooms, crispy bacon, and melty cheddar cheese, all smoothed together with a homemade creamy sauce. Trust me, once you make this, it’ll easily become a go-to comfort meal you’ll want to whip up again and again.

🖤

Why This Recipe Works

Perfect Balance of Flavors: The smoky bacon and sharp cheddar play so well with the earthy mushrooms and tender chicken.
Creamy, Not Overwhelming: Homemade cream of chicken sauce holds it all together without being too heavy.
Flaky Puff Pastry Magic: Using puff pastry means you get that beautiful, buttery, golden crust with minimal fuss.
Flexible & Familiar: It’s a recipe that’s approachable but tastes like it took hours to make.

Creamy Chicken Mushroom Pie, savory chicken pie, easy chicken mushroom dish, comforting chicken pastry, flaky puff pastry chicken pie - 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

I love how simple yet thoughtful the ingredients list is for this Creamy Chicken Mushroom Pie Recipe. Each component adds its own texture and flavor, and the homemade sauce ties everything together without a weird canned soup taste. Let’s break down what you need and why.

Creamy Chicken Mushroom Pie, savory chicken pie, easy chicken mushroom dish, comforting chicken pastry, flaky puff pastry chicken pie - Flat lay of four crispy cooked bacon strips chopped, a small mound of sliced fresh brown and white mushrooms, two tablespoons of creamy butter sticks, a few cloves of minced garlic in a small white bowl, a pile of shredded cooked chicken breast, a small heap of shredded sharp cheddar cheese, a whole uncracked brown egg, a small white bowl of smooth pale cream sauce (cream of chicken), a small white bowl of flour, a small white bowl of chicken broth, a small white bowl of milk, a small white bowl of cracked black pepper and another small white bowl of garlic powder, and two rolled out sheets of pale golden puff pastry, all arranged with perfect symmetry on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated puff pastry sheets: They puff up beautifully in the oven and give you a crisp, golden crust so easy — no dough rolling stress.
Bacon: Crispy bits add smoky saltiness — if you’re short on time, turkey bacon works well, too.
Sliced mushrooms: I like cremini or button — they soak up flavor and give a satisfying bite.
Butter: For sauteeing and making that luscious creamy sauce — quality butter makes a difference.
Minced garlic: It wakes up the filling with warm, savory notes.
Cooked chicken: Use shredded or diced – leftovers are perfect here, which is such a time saver.
Cheddar cheese: Medium or sharp for that tangy richness that melts just right.
Egg: Brushing the top for that shiny, golden crust finish.
Chicken broth and milk: Create the base of the cream sauce — be sure to whisk as you add to avoid lumps.
Flour: Thickens the sauce nicely.
Garlic powder, salt, and black pepper: Season each component well for balanced flavor.

📝

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.

Make It Your Way

One of the things I love most about this Creamy Chicken Mushroom Pie Recipe is how versatile it is. Sometimes I switch up the cheese, or add herbs like thyme or parsley for an extra flavor kick. And if you want to lighten it up, swapping bacon for smoked turkey or skipping it altogether still keeps this pie comforting and delicious.

Vegetarian Variation: Leave out the bacon and chicken and add hearty veggies like spinach or roasted butternut squash. Just boost the cheese and mushrooms to fill it out.
Spice It Up: I’ve tried adding a pinch of smoked paprika or a dash of cayenne for a bit of warmth — it’s surprisingly good!
Seasonal Changes: In fall, I sometimes mix in sauteed leeks or caramelized onions for that cozy vibe.

Step-by-Step: How I Make Creamy Chicken Mushroom Pie Recipe

Step 1: Prep and Line the Pie Dish

First, preheat your oven to 400°F (200°C). Grab a round pie dish and lightly grease it — I like using a little butter to keep that pastry from sticking. Then, gently pat one puff pastry sheet right into the dish, making sure it covers the bottom and sides well. Don’t worry if it’s not perfect; leaving the edges straight works fine. Set this aside while we move on to the filling.

Step 2: Make the Homemade Cream of Chicken Sauce

This is the heart of the pie’s creaminess and what makes it so special. Melt 6 tablespoons of butter in a medium saucepan over medium-high heat. Once melted, stir in 3 tablespoons of flour and cook it for about a minute — this cooks out the raw flour taste. Slowly whisk in 1 cup chicken broth and 1 cup milk, continuing to whisk so you don’t get lumps. Season with salt, pepper, and garlic powder. Keep stirring until thick and smooth, then take it off the heat. It’s like magic turning simple ingredients into that perfect creamy sauce.

Step 3: Cook Mushrooms, Garlic, Bacon & Chicken

While the sauce thickens, heat 2 tablespoons butter in a large skillet. Add your sliced mushrooms and minced garlic, and cook for 2-3 minutes until the garlic is fragrant and the mushrooms start to brown — don’t rush this step, as those browned bits add so much flavor. Toss in the chopped crispy bacon and chicken; stir everything together for another minute.

Step 4: Combine and Fill the Pie

Now stir the creamy chicken sauce and shredded cheddar cheese into your mushroom and chicken mixture. You want everything evenly coated and cheesy. Pour this filling into the prepared pie crust. Then lay your second puff pastry sheet on top — it doesn’t have to cover all the edges, just line up the pastry corners with the first sheet. Give it a gentle press around the edges to seal.

Step 5: Egg Wash and Bake

Beat one egg lightly and brush it all over the top pastry — that gives you that golden, glossy finish we all love. Bake the pie on the bottom rack of your oven for about 25 minutes, until the crust is puffed up and that gorgeous golden brown. Let it cool just a bit before slicing — it holds together so much better and isn’t hot lava.

💡

Tips from My Kitchen

Use Thawed, Not Frozen Puff Pastry: Thaw it fully in the fridge or on the counter so it’s easy to handle and puffs perfectly in the oven.
Don’t Skip Browning the Mushrooms: That step adds deep flavor and prevents a soggy pie.
Keep the Filling Warm: Add the filling to the crust while still warm to help the cheese melt evenly.
Watch Your Oven Rack Position: Baking on the bottom rack gives you a crispier bottom crust.

How to Serve Creamy Chicken Mushroom Pie Recipe

Creamy Chicken Mushroom Pie, savory chicken pie, easy chicken mushroom dish, comforting chicken pastry, flaky puff pastry chicken pie - A white pie dish sits on a white marbled surface holding a golden brown pie with a thick, crispy crust that is puffed and uneven around the edges, showing a deep amber color from baking. One section of the crust has been lifted slightly by a spoon, revealing a creamy filling with chunks of light brown and beige ingredients, some speckled with black pepper. The filling appears smooth and rich, contrasting with the flaky texture of the crust above. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle a little freshly chopped parsley or chives on top right after baking — it adds a fresh pop of color and brightness that contrasts nicely with the creamy filling. A little cracked black pepper on top just before serving also never hurts.

Side Dishes

This pie is pretty hearty, so I like to keep sides simple: a crisp green salad with a lemon vinaigrette cuts through the richness beautifully. Roasted vegetables, like carrots or Brussels sprouts, pair nicely if you want to make it a full meal. Or on a cozy night, creamy mashed potatoes always work.

Creative Ways to Present

For holidays or special dinners, I’ve made this recipe in individual ramekins topped with puff pastry rounds — it’s such a fun way to serve that “just baked” feeling for everyone. You can also decorate the top crust with pastry cutouts like leaves or hearts for an extra homemade touch.

Make Ahead and Storage

Storing Leftovers

After cooling, I tightly wrap leftover pie in plastic wrap and then foil — this keeps it from drying out in the fridge. It will stay fresh for about 3-4 days, but honestly, it rarely lasts that long in my house!

Freezing

I’ve frozen unbaked pies by assembling them in foil pans, wrapping tightly, and freezing. When ready, just bake straight from frozen but add extra baking time (usually about 15 minutes more). You can also freeze leftover slices, wrapped well, for a quick comfort meal later.

Reheating

To reheat, I pop slices in the oven at 350°F (175°C) for 15-20 minutes covered loosely with foil to keep it moist. If you want the crust crispy again, remove the foil near the end. Microwave reheating is possible but tends to soften the crust too much, so the oven is my go-to.

FAQs

Can I use store-bought cream of chicken soup instead of making the sauce?

Yes, you can substitute canned cream of chicken soup to save time, but I highly recommend making the homemade sauce for a fresher taste and better control over the sauce’s texture and seasoning. It really makes a difference!
What’s the best type of chicken to use?

Leftover roast chicken, rotisserie chicken, or poached chicken breasts all work wonderfully. Just shred or dice the cooked chicken — this way, you’re saving prep time and infusing the pie with extra flavor.
Can I prepare this pie ahead of time?

Absolutely! You can assemble the pie up to the point of baking and store it in the fridge for a few hours or overnight. Just remember to add a little extra baking time if baking straight from the fridge to ensure the filling is heated through.
Is there a vegetarian version of this Creamy Chicken Mushroom Pie Recipe?

Yes! Simply omit the chicken and bacon. Increase the mushrooms and cheese, and add extra veggies like spinach or roasted bell peppers to keep the filling hearty and flavorful.

Final Thoughts

This Creamy Chicken Mushroom Pie Recipe has become one of my absolute favorites because it hits that perfect spot between comfort food and impressive home cooking. I love the way it fills the kitchen with inviting aromas and the smiles it gets at the dinner table. If you make it once, I think you’ll be hooked — and it’s a wonderful recipe to share with friends and family when you want something delicious without complicated steps. So, grab your puff pastry, gather your ingredients, and let this pie bring cozy dinner vibes to your home.