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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
