Indulge in the comforting flavors of this Creamy Chicken and Mushroom Pie, a deliciously rich dish perfect for any occasion. With tender chicken, savory mushrooms, crispy bacon, and a luscious homemade cream of chicken sauce all encased in a flaky puff pastry, this pie is a hearty and satisfying meal that will impress family and friends alike. It’s a wonderful option for a cozy dinner or a special weekend treat. The combination of ingredients creates a delightful balance of textures and flavors that make this pie truly irresistible.

Ingredients:

For the Pie Filling:

2 refrigerated puff pastry sheets, thawed and rolled out
4 strips of bacon, cooked until crisp and chopped
8 ounces mushrooms, sliced
2 tablespoons butter
2 teaspoons minced garlic
3 cups shredded or diced cooked chicken
1 cup medium or sharp cheddar cheese, shredded
1 egg, whisked (for egg wash)

For the Homemade Cream of Chicken:

6 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon cracked black pepper

Instructions:

Prepare the Homemade Cream of Chicken Soup:
- In a medium saucepan, melt 6 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until lightly golden and fragrant.
- Gradually pour in the chicken broth and milk, whisking continuously to avoid lumps.
- Add garlic powder, salt, and cracked black pepper.
- Continue to cook and whisk until the mixture thickens and becomes smooth, about 5-7 minutes. Remove from heat and set aside.
Cook the Bacon and Mushrooms:
- In a large skillet, cook the bacon strips until crisp. Remove and chop into small pieces. Set aside.
- In the same skillet, add 2 tablespoons of butter and let it melt.
- Add the sliced mushrooms and cook until they are golden brown and have released their moisture, about 5-7 minutes.
- Add minced garlic to the mushrooms and cook for another 1-2 minutes until fragrant. Remove from heat.
Combine the Filling:
- In a large bowl, combine the cooked chicken, sautéed mushrooms, chopped bacon, shredded cheddar cheese, and the homemade cream of chicken soup.
Assemble the Pie:
- Preheat your oven to 400°F (200°C).
- Roll out one puff pastry sheet and place it in the bottom of a 9-inch pie dish, letting the edges hang over slightly.
- Pour the chicken and mushroom filling into the pastry-lined dish, spreading it out evenly.
- Cover with the second puff pastry sheet. Trim any excess pastry and crimp the edges together to seal.
- Brush the top with the whisked egg to give the pie a golden color.
Bake the Pie:
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
Cool and Serve:
- Remove the pie from the oven and allow it to cool for 10 minutes before slicing and serving.

Conclusion:

This Creamy Chicken and Mushroom Pie is the ultimate comfort food, perfect for warming up any day with its rich flavors and creamy filling. The combination of flaky puff pastry and hearty filling will make it a family favorite. Enjoy the comforting taste of homemade goodness in every bite!

Creamy Chicken and Mushroom Pie with Crispy Bacon

A comforting and hearty chicken and mushroom piemade with tender chicken, crispy bacon, savory mushrooms, and a rich homemadecream of chicken filling, all wrapped in a flaky puff pastry crust.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine British, Comfort Food

Servings 6

Calories 500 kcal

Ingredients

For the Pie Filling:
2 refrigerated puff pastry sheets thawed and rolled out
4 strips of bacon cooked until crisp and chopped
8 ounces mushrooms sliced
2 tablespoons butter
2 teaspoons minced garlic
3 cups shredded or diced cooked chicken
1 cup medium or sharp cheddar cheese shredded
1 egg whisked (for egg wash)
For the Homemade Cream of Chicken:
6 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon cracked black pepper

Instructions

Prepare the Homemade Cream of Chicken Soup:
o In a medium saucepan, melt 6 tablespoons of butter over medium heat.
o Whisk in the flour and cook for 1-2 minutes until lightly golden and fragrant.
o Gradually pour in the chicken broth and milk, whisking continuously to avoid lumps.
o Add garlic powder, salt, and cracked black pepper.
o Continue to cook and whisk until the mixture thickens and becomes smooth, about 5-7 minutes. Remove from heat and set aside.
Cook the Bacon and Mushrooms:
o In a large skillet, cook the bacon strips until crisp. Remove and chop into small pieces. Set aside.
o In the same skillet, add 2 tablespoons of butter and let it melt.
o Add the sliced mushrooms and cook until they are golden brown and have released their moisture, about 5-7 minutes.
o Add minced garlic to the mushrooms and cook for another 1-2 minutes until fragrant. Remove from heat.
Combine the Filling:
o In a large bowl, combine the cooked chicken, sautéed mushrooms, chopped bacon, shredded cheddar cheese, and the homemade cream of chicken soup.
Assemble the Pie:
o Preheat your oven to 400°F (200°C).
o Roll out one puff pastry sheet and place it in the bottom of a 9-inch pie dish, letting the edges hang over slightly.
o Pour the chicken and mushroom filling into the pastry-lined dish, spreading it out evenly.
o Cover with the second puff pastry sheet. Trim any excess pastry and crimp the edges together to seal.
o Brush the top with the whisked egg to give the pie a golden color.
Bake the Pie:
o Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
Cool and Serve:
o Remove the pie from the oven and allow it to cool for 10 minutes before slicing and serving.

Keyword chicken and mushroom pie