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.