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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Apply egg wash: Brush the top of the pie crust with the whisked egg to help achieve a golden finish.
- 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.
- 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
