Description
A savory and comforting Chicken and Mushroom Pie featuring a flaky puff pastry crust filled with a creamy homemade chicken sauce, tender chicken, sautéed mushrooms, crispy bacon, and melted cheddar cheese. Perfect for a satisfying dinner or special occasion meal.
Ingredients
Scale
Pie Filling
- 4 strips of bacon, cooked til 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
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
Crust
- 2 refrigerated puff pastry sheets, thawed (not frozen) and rolled out
- 1 egg, whisked
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 400 degrees Fahrenheit. Grease a round pie dish thoroughly. Gently press one sheet of the thawed puff pastry into the greased pie dish, ensuring it fits nicely. Set aside while you prepare the filling.
- Make 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 for 1 minute to form a roux. Gradually whisk in 1 cup chicken broth and 1 cup milk, stirring continuously until the mixture thickens and becomes smooth. Season with ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon cracked black pepper. Once thickened, remove from heat.
- Sauté Mushrooms and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and 2 teaspoons minced garlic. Sauté for 2 to 3 minutes until the garlic is fragrant and mushrooms begin to brown.
- Combine Filling Ingredients: Add cooked, chopped bacon and 3 cups shredded or diced cooked chicken to the mushrooms in the skillet. Stir for 1 minute to combine. Pour in the homemade cream of chicken sauce and sprinkle 1 cup shredded cheddar cheese. Stir everything gently until well mixed and the cheese begins to melt.
- Assemble the Pie: Transfer the chicken and mushroom filling mixture into the prepared pie dish lined with puff pastry. Cover with the second sheet of puff pastry, aligning the corners with the bottom crust but it doesn’t need to cover the edges completely. Trim any excess if necessary.
- Apply Egg Wash: Brush the entire top puff pastry crust with the whisked egg to achieve a golden, glossy finish after baking.
- Bake the Pie: Place the pie on the bottom rack of the oven and bake for 25 minutes, or until the crust is puffed and golden brown.
- Cool and Serve: Once baked, remove the pie from the oven and let it cool slightly before slicing and serving for best texture and flavor.
Notes
- Bacon Tip: Substitute turkey bacon for pork bacon if preferred. You can also use the bacon drippings instead of butter to sauté mushrooms and garlic for extra flavor.
- Cheese Choice: Medium or sharp cheddar cheese enhances flavor, but regular cheddar works well too.
- Pastry Handling: Ensure puff pastry sheets are thawed but still cold to handle easily and achieve a flaky crust.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
