Description
A savory Chicken and Mushroom Pie featuring tender cooked chicken, crispy bacon, sautéed mushrooms, and a creamy homemade sauce, all encased in flaky puff pastry and baked to golden perfection.
Ingredients
Scale
Pie Filling
- 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
Pie Crust
- 2 refrigerated puff pastry sheets, thawed (not frozen) and rolled out
- 1 egg, whisked
Homemade Cream of Chicken
- 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
- Preheat and Prepare Pie Dish: Preheat the oven to 400 degrees Fahrenheit. Grease a round pie dish thoroughly. Gently pat one sheet of puff pastry into the greased pie dish, ensuring it fits evenly. Set aside while preparing the filling.
- Make 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, stirring constantly to form a roux. Gradually whisk in 1 cup chicken broth and 1 cup milk to avoid lumps. Add ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon cracked black pepper. Continue stirring until the mixture thickens and becomes smooth. Remove from heat and set aside.
- Sauté Mushrooms and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 8 ounces sliced mushrooms and 2 teaspoons minced garlic. Cook for 2 to 3 minutes until the garlic is fragrant and mushrooms begin to brown.
- Add Chicken and Bacon: Stir in the 3 cups of cooked chicken and chopped cooked bacon to the skillet with mushrooms and garlic. Cook together for 1 minute to combine flavors.
- Combine Filling Ingredients: Pour the homemade cream of chicken sauce over the skillet mixture and stir in 1 cup cheddar cheese until melted and well combined. Remove from heat.
- Assemble the Pie: Transfer the chicken and mushroom filling into the puff pastry-lined pie dish. Cover with the second sheet of puff pastry, aligning its corners with those of the bottom crust, even if it does not completely cover the edge.
- Brush and Bake: Brush the top puff pastry with the whisked egg to give it a golden, glossy finish. Place the pie on the bottom rack of the oven and bake for 25 minutes, or until the crust is puffed and golden brown.
- Cool and Serve: Allow the pie to cool slightly before serving to let the filling set and to avoid burns.
Notes
- Use turkey bacon as a healthier alternative to traditional pork bacon.
- For extra flavor, use bacon drippings instead of butter when sautéing mushrooms and garlic.
- Cheddar cheese choice can be medium, sharp, or regular, depending on your preference.
- Ensure puff pastry is fully thawed and rolled out before assembling for best results.
- Let the pie cool slightly before slicing to maintain neat serving portions.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
