Creamy Chicken Mushroom Pie Recipe

BySarah
Jump to Recipe· 4.6 from 68 reviews

If you’re craving that perfect combo of comfort and flair, you’ve got to try this Creamy Chicken Mushroom Pie Recipe. It’s the kind of dish that wraps you up in cozy warmth with every bite—rich, savory, and surprisingly simple to make. Whether you’re whipping this up for a family dinner or impressing your friends, this pie delivers creamy chicken, earthy mushrooms, and crispy bacon all nestled inside flaky puff pastry. Stick around, because I’m here to walk you through every step so you nail it on your first try!

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Why This Recipe Works

  • Simple, Homestyle Ingredients: You’re using familiar flavors that combine beautifully for a comforting, tasty meal.
  • Creamy Yet Light Sauce: The homemade cream of chicken sauce thickens just right without feeling heavy or gloopy.
  • Puff Pastry Magic: Using puff pastry means flaky, buttery crust with minimal fuss—no kneading, no rolling from scratch.
  • Versatility: You can swap out ingredients like cheese or protein easily depending on what’s on hand and your cravings.
Creamy Chicken Mushroom Pie, chicken mushroom pie, savory chicken pie, homemade chicken pot pie, easy comfort food recipes - 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 this …

Ingredients & Why They Work

Every ingredient in this Creamy Chicken Mushroom Pie Recipe plays a part in creating that rich, layered flavor we all know and love. Choosing quality components makes a world of difference, and I’m sharing my little tips to help you shop smart and cook like a pro.

Creamy Chicken Mushroom Pie, chicken mushroom pie, savory chicken pie, homemade chicken pot pie, easy comfort food recipes - 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
  • Puff pastry sheets: Look for thawed, pre-rolled sheets to save time—a crisp, buttery crust is a must!
  • Bacon: Adds smoky crunch; turkey bacon works well if you want a lighter option.
  • Sliced mushrooms: Their earthiness pairs perfectly with chicken and cheese.
  • Butter: Essential for sautéing mushrooms and making that silky cream sauce.
  • Minced garlic: Adds a punch of aroma and depth.
  • Cooked chicken: Use leftover roasted chicken or rotisserie chicken for ease.
  • Cheddar cheese: Medium or sharp cheddar amps up flavor, but mild also works.
  • Egg: Brushing whisked egg on the pastry tops makes the crust beautifully golden.
  • Chicken broth and milk: Build the creamy base of the sauce with these—don’t skip fresh, good quality broth!
  • Flour: Helps thicken the sauce into that perfect consistency.
  • Seasonings (garlic powder, salt, pepper): Simple but critical to balancing all the flavors.
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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 love that this Creamy Chicken Mushroom Pie Recipe is a great base that invites you to get creative. I often swap out ingredients or add in a few extras depending on the season or my mood, and you absolutely should too!

  • Variation: Sometimes I throw in some fresh thyme or rosemary for an herby twist that feels fancy but is super easy.
  • Dietary Mods: Tried it with a gluten-free puff pastry for a friend—just make sure your flour thickener matches your dietary needs.
  • Seasonal Twist: Swap mushrooms for sautéed leeks or add peas in spring for freshness and color.

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

Step 1: Prep the Pie Crust Base

Preheat your oven to 400°F and grease a round pie dish really well. Gently pat one sheet of thawed puff pastry into the dish, making sure it lays flat against the sides—no stretching needed! This is your crust base, so handle gently to avoid tearing. Set this aside while you prepare the filling.

Step 2: 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 it for about a minute—this gets rid of that raw flour taste. Gradually whisk in 1 cup chicken broth and 1 cup milk, then stir in salt, pepper, and garlic powder. Keep whisking until the sauce thickens and is silky smooth. Remove from heat and set aside. Trust me, making this from scratch adds richness you won’t get from canned soup.

Step 3: Cook Mushrooms, Garlic, and Bacon

In a large skillet, melt 2 tablespoons of butter. Add sliced mushrooms and minced garlic, sautéing for 2-3 minutes until the garlic smells amazing and mushrooms start to brown. Then, stir in your chopped crispy bacon and cooked chicken, letting everything mix for a minute.

Step 4: Combine Filling and Fill the Pie

Pour the homemade cream of chicken sauce over the mushroom, chicken, and bacon mixture. Stir in 1 cup shredded cheddar cheese until melty and just combined. Transfer this filling into your prepared pie crust in the dish.

Step 5: Top with Puff Pastry & Bake

Lay the second puff pastry sheet over the top of the pie. It doesn’t need to hang over the edges—just line up the corners with the base pastry sheet. Brush the entire top with a whisked egg to get that golden, shiny finish during baking. Place the pie on the bottom rack of your oven and bake for 25 minutes until the crust is puffy and beautifully golden. Let it cool a bit before slicing—that filling is hot and ready to ooze!

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Pro Tips for Making Creamy Chicken Mushroom Pie Recipe

  • Don’t Overwork Puff Pastry: Handle it gently and keep it cool for the best flaky texture.
  • Use Day-Old Chicken: Leftover roasted chicken adds moisture and flavor without needing to cook from raw.
  • Sauté Mushrooms Properly: Don’t overcrowd the pan to avoid steaming them; brown mushrooms add wonderful flavor.
  • Brush the Egg Wash Evenly: This simple step gives your pie that irresistible golden glow that looks as good as it tastes.

How to Serve Creamy Chicken Mushroom Pie Recipe

Creamy Chicken Mushroom Pie, chicken mushroom pie, savory chicken pie, homemade chicken pot pie, easy comfort food recipes - 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 fresh chopped parsley on top just before serving—it adds a pop of color and a fresh note that cuts through the richness perfectly. A dash of cracked black pepper right at the end is one of my favorite finishing touches too.

Side Dishes

This pie pairs beautifully with a crisp green salad dressed in lemon vinaigrette or some simple roasted seasonal veggies. On cooler days, I love serving it alongside buttery mashed potatoes or creamy cauliflower mash for that extra comfort factor.

Creative Ways to Present

If you’re making this for a special dinner, try individual ramekins lined with puff pastry for personal pies—fun to serve and guests love that little golden lid! Another idea: brush a little garlic butter on the pastry before baking for a flavorful crust.

Make Ahead and Storage

Storing Leftovers

I always cover leftover pie tightly with foil or plastic wrap and store it in the fridge for up to 3 days. The filling stays creamy and the crust still retains some flakiness if warmed gently.

Freezing

This recipe freezes well if you prepare the filling and freeze it separately or freeze the whole unbaked pie wrapped tightly in plastic and foil. When you’re ready, thaw overnight and bake until golden and bubbly—like fresh!

Reheating

Reheat leftovers in the oven at 350°F for about 15-20 minutes to revive that crisp crust. Microwaving can make the crust soggy, so the oven is your best bet for tasting nearly fresh pie.

FAQs

  1. Can I use frozen puff pastry for this Creamy Chicken Mushroom Pie Recipe?

    Yes! Just be sure to fully thaw it before using so it’s pliable and easy to shape in your pie dish. Cold or partially frozen puff pastry can crack or tear, making it harder to work with.

  2. Can I substitute the chicken for other proteins?

    Absolutely! Turkey, leftover roast beef, or even a plant-based chicken alternative can work fine. Just adjust cooking times if you’re starting from raw meat.

  3. How do I know when the cream sauce is thick enough?

    The sauce should coat the back of a spoon and have a smooth, velvety texture. If it’s too thin, let it cook a little longer while whisking; too thick, add a splash of broth or milk to loosen it.

  4. Can I make this pie ahead of time?

    You sure can! Assemble the pie up to the point before baking, cover tightly, and store in the fridge for up to 24 hours. Then just add the egg wash and bake when you’re ready.

  5. Any tips to avoid a soggy bottom crust?

    Prepping the pie dish well with butter or non-stick spray and making sure your filling isn’t overly wet helps. Also, baking on the bottom rack helps the crust crisp up nicely.

Final Thoughts

This Creamy Chicken Mushroom Pie Recipe is one of those dishes that feels like a hug in pie form. It’s approachable, uses ingredients you probably already have, and fills your kitchen with that irresistible aroma that makes everyone gather around. I hope you enjoy making it as much as I do—it’s definitely become a staple recipe I rely on when I want something satisfying without the fuss. Give it a go, and don’t be surprised if it quickly becomes your go-to comfort meal too!

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Creamy Chicken Mushroom Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 68 reviews
  • Author: Sarah
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This hearty Chicken and Mushroom Pie features a flaky puff pastry crust filled with a savory mixture of shredded chicken, sautéed mushrooms, crispy bacon, and melted cheddar cheese, all bound together by a creamy homemade chicken sauce. Perfect for a comforting dinner, this pie combines rich flavors and a golden, buttery crust.

Ingredients

Pie Crust and Filling

  • 2 sheets puff pastry, refrigerated, thawed and rolled out
  • 4 strips bacon, cooked until crisp and chopped
  • 8 ounces sliced mushrooms
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 3 cups cooked chicken, shredded or diced
  • 1 cup cheddar cheese, medium or sharp
  • 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

  1. Preheat and prepare: Preheat your oven to 400 degrees Fahrenheit. Grease a round pie dish and gently press one sheet of puff pastry into the dish. Set aside.
  2. Make the 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. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and is smooth. Stir in garlic powder, salt, and pepper, then remove from heat.
  3. Sauté mushrooms and garlic: In a large skillet, melt 2 tablespoons of butter. Add the sliced mushrooms and minced garlic, cooking for 2 to 3 minutes until the garlic is fragrant and the mushrooms start to brown.
  4. Combine filling ingredients: Stir in the cooked chicken and chopped bacon for 1 minute. Then add the cream of chicken sauce and cheddar cheese, mixing thoroughly to combine.
  5. Assemble the pie: Transfer the filling mixture to the prepared pie dish over the puff pastry base. Cover with the second sheet of puff pastry, aligning the corners with the base sheet. It doesn’t need to cover the edges completely.
  6. Apply egg wash: Brush the top of the pie crust with the whisked egg to help achieve a golden finish.
  7. Bake the pie: Place the pie on the bottom rack of your oven and bake for 25 minutes, until the crust is puffed and golden brown.
  8. Cool and serve: Allow the pie to cool slightly before slicing and serving.

Notes

  • For a lighter option, substitute turkey bacon for traditional pork bacon in this recipe.
  • You can use the bacon drippings instead of butter to sauté the mushrooms and garlic for extra flavor.
  • Cheddar cheese can be swapped for mild, medium, or sharp varieties according to your taste preference.
  • Ensure the puff pastry is well thawed and rolled out to fit your pie dish for best results.
  • Allow the pie to cool a bit before serving to help the filling set and make slicing easier.

Nutrition

  • Serving Size: 1 serving
  • 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: 30 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 85 mg

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