|

Chicken and Mushroom Puff Pastry Pie Recipe

ByCaroline
Jump to Recipe· 4.5 from 34 reviews

If you’re craving a cozy, comforting dish that looks impressive but comes together with ease, you’ve landed in the right spot. This Chicken and Mushroom Puff Pastry Pie Recipe is exactly that – flaky, buttery puff pastry wrapped around a rich, creamy filling bursting with savory chicken, earthy mushrooms, crisp bacon, and melty cheddar cheese. Trust me, once you make this, it’ll be one of those go-to recipes you keep coming back to because it’s just plain fan-freaking-tastic.

🤍

Why This Recipe Works

  • Flaky Puff Pastry Crust: Using refrigerated puff pastry makes it so easy to achieve that buttery, golden crust without fuss.
  • Homemade Cream of Chicken Filling: The creamy sauce is simple yet flavorful, avoiding canned soups and giving you control over seasoning.
  • Balanced Mix of Ingredients: Crisp bacon, tender chicken, sautéed mushrooms, and sharp cheddar blend beautifully for a full-flavored filling.
  • Quick Enough for Weeknights: This pie bakes up in under an hour, perfect for when you want a hearty meal without hours in the kitchen.
Chicken and Mushroom Puff Pastry Pie, savory chicken and mushroom tart, flaky puff pastry chicken pie, easy chicken mushroom filling, comforting pastry dinner - A round pastry pie with a thick golden-brown crust baked to a crispy texture. The top layer is smooth and shiny, covering the pie completely, with slightly raised edges showing a folded or crimped pattern. The pie sits on a white ceramic dish with scalloped edges. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic behind this Chicken and Mushroom Puff Pastry Pie Recipe lies in how each ingredient plays off the others. Using store-bought puff pastry keeps things simple, while the homemade cream of chicken sauce adds that luxurious comfort food touch.

Chicken and Mushroom Puff Pastry Pie, savory chicken and mushroom tart, flaky puff pastry chicken pie, easy chicken mushroom filling, comforting pastry dinner - Flat lay of four crispy cooked bacon strips chopped, a small mound of sliced fresh brown and white mushrooms, two tablespoons of creamy butter sticks, a few cloves of minced garlic in a small white bowl, a pile of shredded cooked chicken breast, a small heap of shredded sharp cheddar cheese, a whole uncracked brown egg, a small white bowl of smooth pale cream sauce (cream of chicken), a small white bowl of flour, a small white bowl of chicken broth, a small white bowl of milk, a small white bowl of cracked black pepper and another small white bowl of garlic powder, and two rolled out sheets of pale golden puff pastry, all arranged with perfect symmetry on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Puff Pastry Sheets: Go for thawed, not frozen, so you get that perfect flaky texture without cracking or shrinking.
  • Bacon Strips: Bacon adds smokiness and crunch; feel free to swap with turkey bacon if you prefer leaner options.
  • Sliced Mushrooms: These soak up the garlic butter beautifully and bring earthiness that pairs so well with chicken.
  • Butter: Used twice here—for sautéing and making the roux—real butter amps up flavor like nothing else.
  • Minced Garlic: A quick sauté perks up the mushrooms and introduces that irresistible aroma.
  • Cooked Chicken: Leftovers work wonders here! It makes the recipe flexible and kitchen-friendly.
  • Cheddar Cheese: Medium or sharp for a hit of tang and meltiness that ties the filling together.
  • Egg: Brushing the puff pastry with egg wash gives you that shiny, golden-brown finish.
  • Chicken Broth & Milk: Form the base of the creamy sauce, keeping it rich but not heavy.
  • Flour: Thickens the sauce perfectly, ensuring it’s luscious and coats everything well.
  • Garlic Powder, Salt, Pepper: Simple seasonings to round out and enhance all the fresh flavors.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Chicken and Mushroom Puff Pastry Pie Recipe is how adaptable it is. Whether you want to dial up the cheese, add a veggie twist, or make it a bit lighter, there’s room to personalize every slice.

  • Vegetarian Variation: Swap the chicken and bacon for extra mushrooms, spinach, or even roasted butternut squash for a hearty meatless option—trust me, it’s just as tasty.
  • Dairy-Free Twist: Use a dairy-free butter substitute and non-dairy milk, plus a cheese alternative or omit cheese altogether, and you’ll still get that comforting vibe.
  • Herb Boost: Toss in fresh thyme or rosemary when sautéing mushrooms for a perfume of herbs that elevates the filling.
  • Make It Mini: I sometimes pop this recipe into individual ramekins or small tart pans for a cute presentation—great for dinners with company.

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

Step 1: Prep Your Puff Pastry Base

First things first, set your oven to 400°F (about 200°C) and grease your pie dish lightly. Gently press one thawed puff pastry sheet into the dish, making sure it fits nicely without stretching too hard—it will puff up during baking. This sets the stage for a flaky crust that holds all that delicious filling.

Step 2: Make the Cream of Chicken Sauce

In a medium saucepan, melt 6 tablespoons of butter over medium-high heat. Whisk in 3 tablespoons of flour and cook for a minute to get rid of the raw flour taste—that’s your roux. Slowly pour in 1 cup chicken broth and 1 cup milk, whisking constantly until the mixture thickens smoothly. Season with salt, cracked pepper, and garlic powder. This homemade sauce is the heart of your pie filling—creamy, comforting, and free from canned soup oddities.

Step 3: Sauté Mushrooms, Garlic, Chicken & Bacon

In a large skillet, melt 2 tablespoons of butter. Toss in your sliced mushrooms and minced garlic, cooking until the garlic’s fragrant and the mushrooms start to brown – about 2-3 minutes. Then, stir in diced or shredded cooked chicken and your crisp, chopped bacon. Let it cook together a minute so all the flavors marry beautifully.

Step 4: Combine Filling & Assemble Pie

Pour the cream of chicken sauce and shredded cheddar cheese into the skillet and stir until everything’s blended and the cheese melts throughout. Then transfer this luscious filling into your prepared puff pastry base. Cover it with the second sheet of puff pastry, lining up the corners with the bottom sheet—don’t worry if it doesn’t cover the edges perfectly.

Step 5: Egg Wash & Bake

Whisk one egg and brush it generously over the top puff pastry. This little step gives your pie that irresistible golden shine and crisp texture. Pop it on the bottom rack of your oven and bake for 25 minutes or until the crust is beautifully puffed and browned. Let it cool a bit before slicing—it helps the filling set nicely.

💡

Tips from My Kitchen

  • Don’t Overstretch Puff Pastry: Keep the dough relaxed in the dish so it puffs evenly without shrinking away.
  • Use Chicken That’s Not Too Dry: Leftover roasted chicken works great, but if it’s very dry, toss it with a little sauce or broth before mixing in.
  • Crisp Bacon Completely: Crisp bacon adds texture contrast and smoky flavor, don’t skip that step!
  • Egg Wash Means Shiny Crust: Brush that egg wash carefully and don’t skip it for a beautiful finish.

How to Serve Chicken and Mushroom Puff Pastry Pie Recipe

Chicken and Mushroom Puff Pastry Pie, savory chicken and mushroom tart, flaky puff pastry chicken pie, easy chicken mushroom filling, comforting pastry dinner - A white pie dish sits on a white marbled surface holding a golden brown pie with a thick, crispy crust that is puffed and uneven around the edges, showing a deep amber color from baking. One section of the crust has been lifted slightly by a spoon, revealing a creamy filling with chunks of light brown and beige ingredients, some speckled with black pepper. The filling appears smooth and rich, contrasting with the flaky texture of the crust above. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my pie slices with a sprinkle of fresh chopped parsley or thyme for a pop of color and a fresh herb aroma that cuts through the richness. A little flaky sea salt on top before serving never hurts either!

Side Dishes

This pie pairs beautifully with a crisp green salad lightly dressed with lemon vinaigrette or roasted seasonal veggies like asparagus or Brussels sprouts. For a cozier, heartier meal, creamy mashed potatoes or a simple tomato soup on the side are winners too.

Creative Ways to Present

For a dinner party, I sometimes cut the pie into neat squares and serve them on a wooden board with a side of whole grain mustard or a fruit chutney to infuse a little sweet-tart contrast that guests adore. Mini individual pies in ramekins also make for a charming presentation that feels extra-special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The pie holds together beautifully without getting soggy, thanks to the puff pastry’s structure and the thick sauce.

Freezing

I’ve frozen this pie fully assembled (before baking) wrapped tightly in plastic wrap and foil. When you’re ready, just thaw overnight in the fridge and bake as usual—it’s a total lifesaver for busy weeknights.

Reheating

The best way to reheat is in a preheated oven at 350°F (175°C) for about 15-20 minutes. This helps keep the crust crisp instead of soggy, which can happen if you microwave it. I always recommend oven reheating to retain that buttery, flaky texture.

FAQs

  1. Can I use frozen puff pastry for this Chicken and Mushroom Puff Pastry Pie Recipe?

    Frozen puff pastry should be thawed completely in the fridge before using—you don’t want it cold and stiff when lining your pie dish. Using puff pastry straight from the freezer can cause tearing or uneven puffing. So plan ahead and let it thaw for several hours or overnight.

  2. Is it okay to use rotisserie chicken in this recipe?

    Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor. Just shred or dice it to mix easily with the mushrooms and sauce. If it’s a bit dry, tossing it in a little broth or the cream sauce early on helps keep the filling moist.

  3. Can I prepare this Chicken and Mushroom Puff Pastry Pie Recipe ahead of time?

    Yes! You can assemble the pie and keep it covered in the fridge for up to a day before baking. Or freeze the unbaked pie and bake it when you’re ready. Just remember to use an egg wash right before baking for that shiny crust.

  4. What other cheeses can I use if I don’t have cheddar?

    Sharp or medium cheddar is my favorite for flavor, but you can substitute with Gruyère, mozzarella, or even Monterey Jack. Just pick something that melts well and complements the savory filling.

  5. How do I prevent the bottom puff pastry from getting soggy?

    Make sure your filling isn’t overly wet by cooking off excess moisture from the mushrooms and not adding too much liquid to the sauce. Greasing the pie dish lightly and using a thawed puff pastry sheet helps the crust bake up crisp rather than soggy.

Final Thoughts

Honestly, this Chicken and Mushroom Puff Pastry Pie Recipe holds a special place in my weeknight rotation. It’s cozy without being complicated, feels like a little hug on a plate, and everyone I’ve served it to asks for seconds. Whether you’re cooking for family, friends, or just treating yourself, give this recipe a try—you won’t regret it. Plus, it’s one of those dishes you can tweak and make totally your own, so have fun with it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken and Mushroom Puff Pastry Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 34 reviews
  • Author: Caroline
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A savory chicken and mushroom pie featuring crispy bacon, tender mushrooms, and a creamy homemade chicken sauce, all baked in flaky puff pastry for a comforting and delicious meal.

Ingredients

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

  1. Prepare the Oven and Pie Dish: Preheat your oven to 400 degrees Fahrenheit. Grease a round pie dish and gently press one sheet of the thawed puff pastry into the dish, ensuring it lines the bottom and sides well. Set aside.
  2. Make the 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, whisking constantly to form a roux. Gradually whisk in 1 cup chicken broth and 1 cup milk. Stir in 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 and set aside.
  3. Sauté Mushrooms and Garlic: In a large skillet, melt 2 tablespoons butter over medium heat. Add sliced mushrooms and minced garlic, cooking for 2 to 3 minutes until the garlic is fragrant and mushrooms start to brown.
  4. Combine Filling Ingredients: Add the cooked chicken and crispy bacon to the skillet with mushrooms. Stir for 1 minute to combine. Pour in the prepared cream of chicken sauce and add 1 cup shredded cheddar cheese. Mix well until cheese is melted and ingredients are thoroughly incorporated.
  5. Assemble the Pie: Transfer the chicken and mushroom mixture into the prepared pie dish lined with puff pastry. Carefully cover with the second sheet of puff pastry, aligning the corners with the base sheet. It does not need to fully cover the edges.
  6. Finish and Bake: Brush the top puff pastry crust with the whisked egg to promote an even golden brown color. Place the pie on the bottom rack of your oven and bake for 25 minutes or until the crust is puffed and golden.
  7. Cool and Serve: Remove the pie from the oven and let it cool slightly before slicing and serving to allow the filling to set.

Notes

  • For a leaner alternative, use turkey bacon instead of traditional pork bacon.
  • You can use bacon drippings instead of butter to sauté mushrooms and garlic for extra flavor.
  • Any type of cheddar cheese works well; medium or sharp cheddar provides the best flavor.
  • Ensure your puff pastry is properly thawed to avoid cracking when lining the pie dish.
  • Serve warm for the best texture and flavor experience.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 100 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star