Description
A savory Chicken and Mushroom Pie featuring a flaky puff pastry crust filled with a creamy mixture of chicken, bacon, mushrooms, and cheddar cheese, baked to golden perfection. Perfect for a comforting main dish.
Ingredients
Scale
Pie Ingredients
- 2 sheets refrigerated puff pastry, thawed and rolled out
- 4 strips bacon, cooked 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 Oven and Prepare Pie Dish: Preheat your oven to 400 degrees Fahrenheit. Grease a round pie dish, then gently pat one sheet of the thawed puff pastry into the greased dish and set aside.
- Make Cream of Chicken Sauce: In a medium saucepan over medium-high heat, melt 6 tablespoons of butter. Stir in the flour and cook for 1 minute while stirring. Gradually whisk in the chicken broth and milk until the mixture thickens and is smooth. Season with salt, pepper, and garlic powder. Remove from heat once thickened.
- Sauté Mushrooms and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and minced garlic, cooking for 2-3 minutes until the garlic is fragrant and mushrooms begin to brown.
- Add Chicken and Bacon: Stir the cooked chicken and chopped bacon into the skillet with mushrooms and garlic. Cook together for 1 minute to combine flavors.
- Combine Filling: Add the homemade cream of chicken sauce and cheddar cheese to the skillet mixture. Stir gently until cheese melts and ingredients are well incorporated.
- Assemble Pie: Transfer the filling into the prepared pie dish lined with puff pastry. Cover with the second sheet of puff pastry, aligning the corners with the bottom crust. It’s okay if the edges don’t fully cover the dish.
- Brush with Egg Wash: Brush the whisked egg evenly all over the top crust to create a golden finish when baked.
- Bake Pie: Place the pie on the bottom rack of the oven and bake for 25 minutes until the crust is puffed and golden brown.
- Cool and Serve: Allow the pie to cool slightly before slicing and serving to let the filling set.
Notes
- For a lighter option, you can substitute turkey bacon instead of pork bacon, and even use bacon drippings instead of butter for sauteing mushrooms and garlic to enhance flavor.
- Choose any type of cheddar cheese you prefer—medium or sharp cheddar adds great flavor, but regular cheddar works well too.
- Make sure the puff pastry sheets are fully thawed before rolling and using for best results.
- If preferred, use cooked leftover chicken or rotisserie chicken for convenience.
- The pie can be served with a side salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg
