Description
This Chicken and Mushroom Pie features a savory filling of tender chicken, sautéed mushrooms, crispy bacon, and sharp cheddar cheese enveloped in flaky puff pastry. A homemade creamy chicken sauce enriches the filling, making it a comforting and satisfying main course perfect for any occasion.
Ingredients
Scale
Pie and Filling
- 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
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 with butter or cooking spray. Gently press one sheet of thawed puff pastry into the greased dish to form the base. Set aside.
- Make Cream of Chicken Sauce: In a medium saucepan over medium-high heat, melt 6 tablespoons of butter. Stir in 3 tablespoons of flour, cooking for about 1 minute while stirring to form a roux. Gradually whisk in 1 cup chicken broth and 1 cup milk to avoid lumps. Add ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon cracked black pepper. Continue stirring until the sauce thickens and becomes smooth. Remove from heat.
- 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, cooking for 2 to 3 minutes until the garlic is fragrant and mushrooms start to brown.
- Add Chicken, Bacon, and Combine: Stir in the 3 cups of cooked chicken and the chopped crispy bacon. Cook for 1 minute to combine flavors. Then stir the prepared cream of chicken sauce and 1 cup shredded cheddar cheese into the skillet. Mix everything thoroughly to create the pie filling.
- Assemble the Pie: Pour the filling mixture into the prepared pie dish lined with the first puff pastry sheet. Cover with the second sheet of puff pastry, aligning the corners with the bottom layer. It is not necessary to cover the edges fully. Brush the entire top crust with the whisked egg to help it brown beautifully.
- Bake: Place the pie on the bottom rack of the oven and bake for 25 minutes, or until the puff pastry is puffed, golden, and cooked through.
- Cool and Serve: Allow the pie to cool slightly before slicing and serving. This helps the filling set for easier serving.
Notes
- You can substitute turkey bacon for pork bacon if preferred. For extra flavor, use bacon drippings in place of the butter when sautéing the mushrooms and garlic.
- The recipe works well with medium or sharp cheddar cheese for a robust flavor, but regular cheddar will also work fine.
- Ensure the puff pastry sheets are thawed but cold to make handling easier and to achieve a flaky texture when baked.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg
