Name: Chicken and Mushroom Puff Pie Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 2 refrigerated puff pastry sheets, thawed 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· 4.4 from 3 reviews

If you’re looking for a cozy, hearty dish that feels like a warm hug in pie form, you’re going to love this Chicken and Mushroom Puff Pie Recipe. It’s one of those recipes that turns simple ingredients into something truly spectacular—a flaky, golden puff pastry enveloping a creamy, savory filling packed with tender chicken, earthy mushrooms, crispy bacon, and melty cheddar. Trust me, once you try it, this pie will quickly become a favorite for weeknight dinners or even weekend entertaining. So roll up your sleeves, I’m about to share everything you need to make this fan-freaking-tastic dish come to life!

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Why This Recipe Works

Perfect Puff Pastry: Using refrigerated puff pastry makes assembling quick and ensures a buttery, flaky crust that’s hard to beat.
Homemade Cream Sauce: The silky cream of chicken sauce binds all the flavors while keeping the filling moist and indulgent.
Balanced Ingredients: Crisp bacon, earthy mushrooms, and sharp cheddar add contrasting textures and flavor layers that keep every bite interesting.
Simple Technique: This pie uses straightforward steps, making it accessible even for cooks who don’t usually tackle pastry dishes.

Chicken and Mushroom Puff Pie, savory puff pastry pie with chicken and mushrooms, hearty chicken mushroom pie, easy chicken mushroom puff dish, comfort food pie recipe - 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

All the key ingredients in this Chicken and Mushroom Puff Pie Recipe play a role in crafting a filling that’s rich but not overwhelming, coupled with a crust that delivers crunch and buttery goodness. Here’s a quick run-down of what makes each one so important, plus a few shopping tips to keep in mind.

Puff Pastry Sheets: Buying them thawed but not frozen helps you work quickly without the risk of tearing, plus they puff up beautifully in the oven.
Bacon: Crisp bacon adds smoky saltiness and a pleasing crunch; turkey bacon works well for lighter versions.
Mushrooms: Fresh, sliced mushrooms give earthiness and moisture—avoid pre-sliced containers that can be watery.
Butter: Essential for sautéeing and building the cream sauce, it lends richness and a velvety mouthfeel.
Garlic: Fresh minced garlic awakens the senses with aroma and flavor—it’s the little punch that makes the dish come alive.
Cooked Chicken: Whether shredded or diced, cooked chicken is the meaty star without extra fuss—rotisserie chicken totally works here!
Cheddar Cheese: Medium or sharp cheddar elevates the filling with creamy tang and gooey texture.
Egg: Brushing the puff pastry top with a whisked egg ensures a gorgeous golden crust that shines.
Chicken Broth & Milk: These smooth the homemade cream sauce and keep the filling luscious without heaviness.
Flour: The thickening agent in our cream of chicken sauce for the perfect filling consistency.

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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.

Make It Your Way

One thing I love about this Chicken and Mushroom Puff Pie Recipe is how easy it is to tweak to fit your taste or pantry. Sometimes I sneak in extra veggies, or swap out the cheese for something creamier. Feel free to make it your own—you know your crowd best!

Variation: Adding some chopped spinach or fresh herbs like thyme really brightens the flavor—I’ve done this many times and the pie still steals the show.
Dairy-Free: Use non-dairy milk and vegan butter substitutes, and swap cheddar for a plant-based cheese to suit dietary needs.
Make It Spicy: A pinch of red pepper flakes stirred into the cream sauce adds a subtle kick that wakes up every bite.

Step-by-Step: How I Make Chicken and Mushroom Puff Pie Recipe

Step 1: Prep Your Pastry and Dish

First things first, preheat your oven to 400°F. Grease a round pie dish with a little butter or non-stick spray. Then take one sheet of refrigerated puff pastry and gently pat it into the greased dish, making sure it covers the bottom and sides without stretching it thin—this helps the crust stay flaky and puff properly.

Step 2: Make the Cream of Chicken Sauce

In a medium saucepan, melt 6 tablespoons of butter over medium-high heat. Stir in 3 tablespoons of flour and cook for about 1 minute to get rid of that raw flour taste. Gradually whisk in 1 cup each of chicken broth and milk, stirring constantly so lumps don’t form. Then season with salt, cracked black pepper, and garlic powder. Keep stirring until the sauce thickens and is silky smooth. Remove from heat and set aside.

Step 3: Sauté Mushrooms, Garlic & Bacon

Melt 2 tablespoons of butter in a large skillet. Toss in your sliced mushrooms and minced garlic, and cook for 2-3 minutes until the garlic is fragrant and mushrooms start to get a bit golden brown. Then stir in your chopped, crispy bacon strips and cooked chicken—sauté together for another minute to meld those flavors.

Step 4: Combine Filling & Cheese

Pour the cream of chicken sauce over your mushroom-chicken-bacon mixture. Stir in 1 cup of shredded cheddar cheese until it melts into the mixture and everything looks creamy and perfectly combined. This is the heart of your pie filling—full of flavor, moisture, and cheesiness.

Step 5: Assemble and Bake

Transfer the filling into the pie dish lined with puff pastry. Take the second sheet of puff pastry and lay it over the top to cover the filling. It doesn’t have to perfectly overlap the bottom sheet, just try to line up the corners so it fits snugly. Brush the entire top crust liberally with your whisked egg—that golden glaze makes the crust irresistible. Place the pie on the bottom rack of your oven and bake for about 25 minutes, until puffed and golden brown. Let it cool slightly before slicing—it helps the filling set for cleaner slices.

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Tips from My Kitchen

Don’t Overstretch the Pastry: Handling the puff pastry gently to fit your dish keeps it from shrinking or toughening while baking.
Use Bacon Drippings: If you want an extra flavor boost, sauté your mushrooms and garlic in reserved bacon drippings instead of butter.
Shred Chicken Warm: I find shredding the chicken while it’s still warm makes mixing into the filling much easier and more uniform.
Egg Wash is Key: Brushing that egg wash evenly helps the crust develop a deep golden hue—you really don’t want to skip this step!

How to Serve Chicken and Mushroom Puff Pie Recipe

Garnishes

I like to sprinkle chopped fresh parsley or thyme over the pie right before serving—it adds a fresh herbal pop that balances the richness perfectly. Sometimes a light drizzle of truffle oil can make it feel extra fancy for guests, but that’s totally optional!

Side Dishes

For sides, I often keep it simple with a crisp green salad or lightly steamed green beans tossed with lemon and garlic. Roasted root vegetables or a bright slaw are fantastic too and bring a little texture and color to the plate.

Creative Ways to Present

On special occasions, I’ve turned this into mini hand pies by cutting the puff pastry into smaller squares and folding around the filling—great for buffet-style dining or party snacks. You can also serve this pie in rustic cast-iron pans for a charming presentation that keeps it warm longer.

Make Ahead and Storage

Storing Leftovers

Leftover pie stores beautifully covered in the refrigerator for up to 3 days. I usually slice it into servings and place them in an airtight container to keep the crust crisp-ish but the filling moist. Just bring to room temperature before reheating for best results.

Freezing

This Chicken and Mushroom Puff Pie Recipe freezes well if you wrap it tightly with plastic wrap and aluminum foil after baking and cooling. You can freeze for up to 2 months. Thaw overnight in the fridge, then reheat effectively in the oven to bring back that crisp pastry crunch.

Reheating

To reheat pie without sacrificing the flaky crust, I recommend placing it in a 350°F oven for about 15-20 minutes. Microwave tends to soften the pastry too much, so the oven is the way to go to get that fresh-out-of-the-oven texture back.

FAQs

Can I make this Chicken and Mushroom Puff Pie Recipe without bacon?

Absolutely! The bacon adds a smoky depth and a bit of crunch, but if you prefer to skip it or keep the dish vegetarian (by swapping chicken for a plant-based alternative), you can simply omit the bacon. Consider adding a bit of smoked paprika or liquid smoke to mimic that flavor, or add extra mushrooms for heartiness.
Can I use frozen mushrooms or chicken?

Fresh mushrooms work best here because they have better texture and flavor. If you have frozen mushrooms, thaw them completely and squeeze out excess moisture before cooking to avoid soggy filling. Cooked chicken, either fresh or leftover, works great—using frozen chicken that’s fully thawed and drained is fine too.
What if I don’t have time to make homemade cream of chicken?

If you’re short on time, you can substitute a can of condensed cream of chicken soup, but keep in mind it’s often saltier and thicker. Adjust salt and add a splash of milk to smooth it out. The homemade sauce, though, really adds that fresh, homemade touch that makes this pie extra special.
How important is the egg wash on top of the puff pastry?

It’s a small step with a big payoff! Brushing the top with beaten egg ensures a golden, shiny, and appealing crust that’s irresistible to bite into. Without it, the pastry tends to bake dull and less crisp, so I always recommend not skipping this step.

Final Thoughts

This Chicken and Mushroom Puff Pie Recipe is one of those dishes that feels both comforting and a little bit special. Every time I make it, it brings a smile to everyone’s face around the table, and honestly, it’s so straightforward that even if you don’t feel like a kitchen pro, you can pull it off with ease. Give it a go—you might just discover your new favorite pie that’s perfect for chilly nights or impressing friends at your next get-together. Happy baking, friend!