Chicken and Mushroom Pie – Comfort Food at Its Absolute Best!
Flaky, buttery puff pastry. Juicy chicken. Crispy bacon. Cheesy, creamy mushroom filling. Oh yes, this Chicken and Mushroom Pie is the stuff of dreams! Think of it like a next-level pot pie—only easier, faster, and packed with bold, comforting flavors.
And the best part? It’s all wrapped up in golden, crispy puff pastry, so you get that crunch with every bite. No complicated steps, no fancy ingredients—just good old-fashioned deliciousness that comes together in under an hour. Because let’s be real, we all need more of those low-effort, high-reward meals in our lives.
BONUS TIP: This pie works with rotisserie chicken, turkey leftovers, or even a vegetarian version with extra mushrooms and spinach. The possibilities? Endless!
One bite, and you’ll understand why this is a must-make. So, let’s get baking!
Chicken and Mushroom Pie
Ingredients
For the Pie:
- 2 refrigerated puff pastry sheets, thawed and rolled out
- 4 strips of Smoked turkey, cooked until crisp and chopped
- 8 ounces mushrooms, sliced
- 2 tbsp butter
- 2 tbsp minced garlic
- 3 cups cooked chicken, shredded or diced
- 1 cup medium or sharp cheddar cheese, shredded
- 1 egg, whisked
For the Homemade Cream of Chicken:
- 6 tbsp butter
- 3 tbsp flour
- 1 cup chicken broth
- 1 cup milk
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp cracked black pepper
Instructions
Preheat & Prep:
- Preheat your oven to 400°F (200°C).
- Grease a round pie dish and gently press one sheet of puff pastry into it. Set aside.
Make the Cream of Chicken:
- In a medium saucepan, melt 6 tablespoons of butter over medium-high heat.
- Stir in the flour and cook for 1 minute, then slowly whisk in the chicken broth and milk.
- Add salt, pepper, and garlic powder, stirring until the mixture thickens. Remove from heat.
Prepare the Filling:
- In a large skillet, melt 2 tablespoons of butter.
- Sauté mushrooms and minced garlic for 2–3 minutes until fragrant and slightly browned.
- Stir in the cooked chicken and bacon, then mix in the cream of chicken and shredded cheddar cheese.
Assemble the Pie:
- Pour the chicken and mushroom mixture into the prepared pie dish.
- Lay the second puff pastry sheet over the top. It doesn’t need to fully cover the edges—just align the corners with the bottom pastry.
- Brush the top with the whisked egg for a golden, glossy crust.
Bake & Serve:
- Place on the bottom rack of your oven and bake for 25 minutes, or until the crust is golden brown and puffed.
- Allow to cool slightly before slicing and serving.
Notes
- Cheese Choices: Use your favorite cheddar—medium or sharp adds a great depth of flavor.
- Serving Idea: Pair with a crisp green salad or roasted veggies for a complete meal.
