Chicken and Mushroom Puff Pastry Pie Recipe

If you’re craving a cozy, comforting meal that’s both fancy and foolproof, you’ve landed in the right place. This Chicken and Mushroom Puff Pastry Pie Recipe is honestly one of my favorite weeknight heroes — it’s rich, flaky, and packed with savory goodness that always hits the spot. Plus, it’s a crowd-pleaser that somehow feels like homemade gourmet without a ton of fuss. Stick around and I’ll share all my secrets so you nail it every time!

this …

Ingredients & Why They Work

This Chicken and Mushroom Puff Pastry Pie Recipe shines because of its balanced ingredients — each one brings something special to the table, from texture to flavor. When you choose quality stuff, the end result is so worth it. Here are some thoughts on what to look for and why:

• Puff pastry sheets: Look for refrigerated, not frozen, so they’re easier to handle and puff nicely in the oven.
• Bacon strips: Crisp and chopped bacon gives a smoky, salty kick; turkey bacon works well if you want a lighter option.
• Sliced mushrooms: Cremini or white button mushrooms work great, adding earthiness and moisture.
• Butter: Real butter deepens flavor—especially important in the sauce and for sautéing.
• Minced garlic: Just a touch to brighten those mushrooms and add warmth.
• Cooked chicken: Shredded or diced, leftovers work fabulously here or cook your own for freshness.
• Cheddar cheese: Medium or sharp cheddar punches up the savory notes and helps thicken the filling.
• Egg: Whisked egg creates that glossy golden crust you’ll drool over.
• Homemade cream of chicken: Made with butter, flour, chicken broth, milk, and a dash of seasoning, this sauce binds everything together perfectly.

Tweak to Your Taste

I love that this Chicken and Mushroom Puff Pastry Pie Recipe is super flexible, so you can lean into flavors and tweaks that make it yours. Over time, I’ve tried a few variations that turned out surprisingly delicious — don’t hesitate to get creative while keeping the basics intact.

• Substitute bacon with pancetta or omit for a vegetarian twist: I swapped pancetta once for an even deeper flavor and it was amazing; if you want to skip meat altogether, just boost the mushrooms and cheese instead.
• Use different cheeses: Feel free to play with gruyère or mozzarella for a different texture and taste vibe — cheddar is classic, but not the only star.
• Spice it up: Add a pinch of smoked paprika or some fresh thyme to the filling for an herby or smoky punch that I now swear by.

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

Step 1: Prep Your Puff Pastry Base

First things first, preheat your oven to 400°F and grease a round pie dish. Gently press one sheet of thawed puff pastry into the dish — no need to stretch or force it, just lay it in, letting the edges sit naturally. This creates your beautiful, flaky base. I like to set this aside while I prep the filling.

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—it’s key to cook the flour so your sauce doesn’t taste raw. Gradually whisk in 1 cup chicken broth and 1 cup milk, stirring constantly to avoid lumps. Add half a teaspoon garlic powder, half a teaspoon salt, and a quarter teaspoon cracked black pepper. Cook until the sauce thickens and turns silky smooth, then remove it from heat. Homemade is worth the little extra effort here!

Step 3: Sauté Mushrooms, Garlic & Bacon

In a large skillet, melt 2 tablespoons butter. Toss in your sliced mushrooms and minced garlic, cooking for 2-3 minutes until the mushrooms start browning and garlic smells magic in your kitchen. Then stir in the chopped crispy bacon and cooked chicken—just a quick mix for about a minute to combine the flavors.

Step 4: Combine Filling & Add Cheese

Pour the homemade cream of chicken sauce into the mushroom and chicken mixture, then stir in 1 cup shredded cheddar cheese. The cheese melts and thickens the filling beautifully, giving you that luscious, gooey texture everyone loves.

Step 5: Assemble and Bake Your Pie

Transfer the filling into your pie dish lined with puff pastry. Next, top with the second sheet of puff pastry — it doesn’t have to cover every edge perfectly, just align the corners with the bottom layer and let it rest naturally. Brush the whole top with the whisked egg for that irresistible golden glaze. Pop it into the bottom rack of your oven and bake for about 25 minutes, or until the crust is puffed and beautifully golden. Let it cool a few minutes before digging in!

How to Serve Chicken and Mushroom Puff Pastry Pie Recipe

Garnishes

I usually sprinkle freshly chopped parsley or thyme over the top just before serving — it adds a lovely pop of color and a hint of herbal freshness that plays well with the richness of the pie.

Side Dishes

This pie is pretty hearty, but if you want balance, I recommend a crisp green salad with a tangy vinaigrette or some roasted seasonal veggies like asparagus or Brussels sprouts. A side of creamy mashed potatoes is a fantastic choice too if you’re after extra comfort food vibes!

Creative Ways to Present

For special occasions, I sometimes make mini individual pies in ramekins—same filling, just a cute personal pie crust on top. They look adorable at the table and feel fancy without needing a lot more effort. Another fun idea is to lattice the puff pastry top for a decorative finish.

Make Ahead and Storage

Storing Leftovers

I wrap leftovers tightly with plastic wrap and place the pie in the fridge. It keeps well for up to 3 days—I’ve learned that cutting generous slices before storing makes reheating easier and prevents the crust from getting soggy inside the container.

Freezing

This Chicken and Mushroom Puff Pastry Pie Recipe freezes beautifully if you want to save a pie for later. I recommend assembling but not baking it; wrap tightly and freeze for up to 2 months. When ready, bake from frozen, adding extra time and watching for a golden crust.

Reheating

Reheat slices in a preheated oven at 350°F for about 15-20 minutes to keep that puff pastry crisp. Microwave makes it convenient but tends to soften the crust, so I avoid it when I want the full flaky experience.

FAQs

Final Thoughts

Making this Chicken and Mushroom Puff Pastry Pie Recipe always feels like a little culinary win for me — it’s a simple recipe that packs so much flavor and comfort. I love sharing it with friends because it never disappoints and is always met with compliments. If you try it, I’m confident you’ll enjoy the golden, flaky crust and the rich, savory filling just as much as I do. Happy baking, and here’s to many delicious dinners shared around your table!

Print