Description
A hearty and comforting Chicken and Mushroom Pie featuring a homemade cream of chicken sauce, tender cooked chicken, sautéed mushrooms, crisp bacon, and cheddar cheese, all encased in flaky puff pastry. Perfect for a satisfying dinner that blends creamy and savory flavors.
Ingredients
Scale
Pie Crust and Filling
- 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
Homemade Cream of Chicken Sauce
- 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: Preheat your oven to 400 degrees Fahrenheit. Grease a round pie dish and gently pat one sheet of puff pastry into the dish, making sure it fits well. Set aside while you prepare the filling.
- Make the 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 constantly until the mixture thickens and becomes smooth. Season with ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon cracked black pepper. Remove from heat once thickened.
- Sauté mushrooms and garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 8 ounces of sliced mushrooms and 2 teaspoons minced garlic. Cook for 2 to 3 minutes until the garlic is fragrant and mushrooms begin to brown.
- Combine filling ingredients: Stir the cooked mushrooms and garlic with 3 cups shredded or diced cooked chicken and 4 strips of chopped bacon in the skillet. Cook together for 1 minute to combine flavors. Then stir in the homemade cream of chicken sauce and 1 cup cheddar cheese until well mixed.
- Assemble the pie: Transfer the mushroom and chicken mixture into the prepared pie dish lined with puff pastry. Cover the filling with the remaining puff pastry sheet, aligning the corners with the bottom sheet, even if the edges do not fully overlap.
- Apply egg wash: Brush the top layer of puff pastry with the whisked egg to give it a golden, glossy finish once baked.
- Bake the pie: Place the pie on the bottom rack of the preheated oven and bake for 25 minutes, or until the crust is puffed and golden brown.
- Cool and serve: Allow the pie to cool slightly before slicing and serving to enjoy the flavors fully and avoid burns.
Notes
- Bacon tip: You can substitute traditional pork bacon with turkey bacon for a leaner option. Additionally, using bacon drippings instead of butter to sauté the mushrooms and garlic adds extra flavor.
- Cheese: Feel free to use any type of cheddar cheese you prefer—medium or sharp cheddar works best, but mild cheddar is also suitable.
- Prep time includes thawing puff pastry if it’s refrigerated.
- For a crispier crust, prick the bottom pastry lightly before adding the filling to avoid sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg
