Name: Creamy Chicken and Mushroom Pie Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 2 refrigerated puff pastry sheets, thawed (not frozen) and rolled out; 1 egg, whisked; 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

Jump to Recipe· 4.8 from 15 reviews

If you’re craving that cozy, just-right comfort food that hugs you from the inside, you’re going to love this Creamy Chicken and Mushroom Pie Recipe. It’s packed with tender chicken, earthy mushrooms, and a luscious homemade creamy sauce all wrapped up in flaky puff pastry. Trust me, once you make this, it’s going to become one of your go-to dishes for family dinners or when you want something special but still easy enough to whip up on a weeknight.

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Why This Recipe Works

Rich, Homemade Sauce: The cream of chicken base is simple but elevates the whole pie with a velvety texture you just can’t get from canned soup.
Flaky Puff Pastry Crust: Using puff pastry makes the crust buttery and flaky without the fuss of making dough from scratch.
Savory Bacon & Mushrooms: These add a smoky, earthy depth of flavor that balances the creaminess beautifully.
Easy Assembly: This pie comes together quickly, perfect for cooks of any skill level.

Creamy Chicken and Mushroom Pie, Chicken and Mushroom Pie, Easy Chicken Pie, Flaky Puff Pastry Chicken Pie, Comfort Food Chicken Pie - 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

Ingredients & Why They Work

I love how these ingredients come together not just for flavor, but also texture and a balanced richness. When you shop, look for fresh mushrooms and good-quality chicken to really make this pie shine.

Creamy Chicken and Mushroom Pie, Chicken and Mushroom Pie, Easy Chicken Pie, Flaky Puff Pastry Chicken Pie, Comfort Food Chicken Pie - 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: Ready-made puff pastry saves time and creates that irresistible crispy, flaky crust.
Bacon: Adds a smoky crunch that complements the creamy filling perfectly—don’t skip it unless you’re vegetarian.
Mushrooms: Their earthy flavor adds depth and a nice meaty texture without overpowering.
Butter: Essential for richness both in the sauce and for sautéing.
Garlic: Brightens and seasons the filling beautifully.
Cooked Chicken: I use leftover roasted chicken often; it’s convenient and flavorful.
Cheddar Cheese: This melts into the sauce giving a subtle sharp tang—medium or sharp cheddar is my fave.
Egg: Used to brush the pastry top, it gives that golden brown finish that looks and tastes amazing.
Chicken Broth & Milk: The base of the homemade creamy sauce, balancing richness with lightness.
Flour: Works as a thickener so your sauce is silky but not runny.
Seasonings (Salt, Pepper, Garlic Powder): Simple additions that make all the flavors pop.

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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.

Tweak to Your Taste

I love experimenting with slight variations to keep this pie fresh and exciting. You should definitely feel free to make it your own — that’s part of the fun!

Vegetarian Variation: Skip the bacon and swap chicken for a mix of roasted root veggies and more mushrooms; it’s still hearty and comforting.
Cheese Swaps: I’ve tried Gruyère and it adds a lovely nutty touch, but cheddar keeps it classic and familiar.
Spice it Up: Adding a pinch of smoked paprika or thyme brings a bit of warmth that’s especially nice on cooler nights.
Make it Gluten-Free: Use a gluten-free puff pastry and a suitable thickener to adapt it easily.

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

Step 1: Prep the Puff Pastry Base

Start by preheating your oven to 400°F (200°C) and lightly greasing your round pie dish. Gently press one sheet of thawed puff pastry into the dish, letting it line the bottom and sides. I like to be gentle here so the pastry stays nice and flaky after baking — don’t stretch it too thin or it might shrink when cooked. Set it aside while you prepare the filling.

Step 2: Make the Cream of Chicken Sauce

In a saucepan over medium-high heat, melt 6 tablespoons of butter. Stir in 3 tablespoons of flour and cook for about a minute to get rid of the raw flour taste — you’ll notice it starts smelling a bit nutty and thickens up nicely. Then gradually whisk in 1 cup chicken broth followed by 1 cup milk, whisking constantly to avoid lumps. Add the garlic powder, salt, and pepper, stir until the sauce thickens and is smooth. Remove from heat and set aside. This homemade sauce really makes your pie taste like you spent hours on it when you didn’t!

Step 3: Sauté Mushrooms, Garlic, Chicken & Bacon

In a large skillet, melt 2 tablespoons of butter over medium heat. Toss in the sliced mushrooms and minced garlic, cooking for 2-3 minutes until the mushrooms start browning and the garlic smells amazing. Then stir in your diced or shredded cooked chicken along with the chopped crispy bacon—this part adds a punch of flavor that makes the filling sing. Cook everything together for another minute, then pour in the cream of chicken sauce and sprinkle with cheddar cheese. Stir well so every bite is loaded with cheesy, creamy goodness.

Step 4: Assemble Your Pie

Transfer your filling into the prepared puff pastry-lined pie dish, spreading it out evenly. Take the second sheet of puff pastry and place it over the top of your pie. You don’t need to cover the entire edge — just line up the corners with the bottom pastry. For that perfect golden finish, brush the top crust with the whisked egg. This step always makes me smile because you can already see it turning into that beautiful pie crust we all crave.

Step 5: Bake to Golden Perfection

Bake the pie on the bottom rack of your oven for about 25 minutes, or until the crust puffs up and becomes a gorgeous golden brown. Be sure to watch it towards the end so it doesn’t overbrown—every oven behaves a bit differently. Once baked, let it cool for a few minutes so the filling sets up a bit before slicing and serving.

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Pro Tips for Making Creamy Chicken and Mushroom Pie Recipe

Don’t Overwork Puff Pastry: Keep your puff pastry cold before baking to ensure maximum flakiness and puff.
Use Leftover Chicken: I always use leftover roast chicken—it adds flavor and saves you time.
Sauté Mushrooms Properly: Let the mushrooms brown nicely and develop flavor rather than steam.
Watch Your Oven Temperature: Baking on the bottom rack helps the base crisp up while the top browns evenly.

How to Serve Creamy Chicken and Mushroom Pie Recipe

Creamy Chicken and Mushroom Pie, Chicken and Mushroom Pie, Easy Chicken Pie, Flaky Puff Pastry Chicken Pie, Comfort Food Chicken Pie - 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 usually sprinkle a little fresh chopped parsley or thyme over the top just before serving—adds a splash of color and a fresh herbal note that brightens the rich flavors perfectly. Sometimes I add a tiny drizzle of truffle oil when I want to impress guests!

Side Dishes

This pie pairs wonderfully with simple sides like steamed green beans, a crisp garden salad with vinaigrette, or even buttery mashed potatoes if you want to double down on comfort food. Roasted carrots or sautéed spinach are other easy go-to veggies in my kitchen.

Creative Ways to Present

For special occasions, I like making this pie in individual ramekins with little puff pastry lids for cute personal servings—it’s surprisingly simple and everyone loves them. Another fun idea is serving with a side of cranberry chutney to add a tangy contrast. Trust me, it elevates the whole experience!

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with plastic wrap or foil and store it in the fridge for up to 3 days. It reheats beautifully, which makes it great for lunch the next day. Just remember to cool it completely before refrigerating to keep the crust from getting soggy.

Freezing

I’ve frozen unbaked pies wrapped well in plastic and foil, then baked them straight from the freezer (adding extra baking time). The flavor holds up well, and the crust still gets flaky. Great for meal prep or unexpected guests!

Reheating

For leftover pie, I reheat it in a 350°F oven for about 15-20 minutes until heated through and the crust is crisp again. Avoid microwaving if you can—the crust gets chewy or soggy quickly.

FAQs

Can I use store-bought cream of chicken soup instead of making the sauce?

Absolutely, you can swap in store-bought cream of chicken soup for convenience. However, making the homemade sauce keeps the flavors fresher and allows you to control the seasoning and texture, giving you a richer, more natural taste.
What’s the best chicken to use for this pie?

I usually use leftover roasted or poached chicken breast or thighs, shredded or diced. Using cooked chicken keeps prep quick. You can also use a rotisserie chicken from the store for an easy shortcut.
Can I prepare this pie ahead of time?

Yes! Assemble the pie, cover it tightly, and refrigerate for up to 24 hours before baking. This makes it super handy for planning dinners or gatherings. Just remember to bake it from cold and add a few extra minutes onto the baking time.
Is there a way to make this recipe dairy-free?

You can substitute dairy-free butter and milk alternatives (like oat or almond milk) and use a dairy-free cheese substitute. The texture will be slightly different but still deliciously creamy.
How do I prevent the bottom crust from getting soggy?

Using puff pastry on the bottom and baking on the lower rack help crisp the base. Also, don’t overload the filling with extra liquids and allow the sauce to thicken fully before assembling.

Final Thoughts

This Creamy Chicken and Mushroom Pie Recipe is one of those dishes I go back to time and again because it’s reliably comforting and just plain tasty. I love sharing it with friends who tell me it reminds them of Sunday dinners or family gatherings. Give it a try when you want something that feels a bit special but is totally doable. Once you get that golden crust and the creamy, cheesy inside, you’ll understand exactly why this pie is a winner in my kitchen—and hopefully yours too!