Chicken and Mushroom Pie Recipe
Stay cozy during these chilly months with the ultra creamy chicken and mushroom pie with puff pastry crust! Filled with a savory and decadent cream sauce, smoky bacon and fresh herbs, every bite of this meat pie is comfort food at its finest.
How to Make the Best Chicken and Mushroom Pie
This chicken and mushroom pie is the ultimate comfort food, especially during the colder months. The combination of tender chicken, earthy mushrooms, and smoky bacon all come together in a luxurious cream sauce that’s savory, rich, and absolutely decadent. Topped with a golden, flaky puff pastry crust, every bite delivers pure coziness to your table.
What makes this pie so special is the depth of flavor achieved through the carefully balanced herbs and cheese. Fresh thyme, sage, and rosemary infuse the creamy filling with aromatic notes, while the blend of cheddar and Parmesan adds a savory richness. The addition of Worcestershire sauce and just a whisper of nutmeg rounds out the flavors beautifully, creating a sophisticated yet deeply comforting dish.
This is the kind of recipe that brings people together. It’s elegant enough to serve to guests, yet simple enough for a cozy family dinner. Pair it with a simple green salad or crusty bread to soak up the extra sauce, and you have a complete meal that feels like a warm hug on a plate.
Chicken and Mushroom Pie
Stay cozy during these chilly months with the ultra creamy chicken and mushroom pie with puff pastry crust! Filled with a savory and decadent cream sauce, smoky bacon and fresh herbs, every bite of this meat pie is comfort food at its finest.
Ingredients
Filling
Topping
Instructions
Prepare the Filling
- Heat oven to 400 degrees. In a large, cold skillet, add bacon. Turn heat to medium and cook until crisp, stirring occasionally.
- Using a slotted spoon, move bacon to a paper towel-lined plate. Add chicken to bacon grease, sprinkle with salt and pepper, and cook until browned on the outside. Remove to another plate using a slotted spoon.
- Add the mushrooms and cook until browned, stirring only occasionally. If the skillet gets too dry, add a tablespoon or two of butter. Remove from skillet.
- Add 1/4 cup butter to the skillet and melt. Add garlic and cook for about 30 seconds, stirring constantly. Whisk in the flour and continuously whisk for about three minutes.
- Slowly pour in chicken stock and heavy cream, whisking until the mixture smooths out. Add bacon, chicken and mushrooms back to the skillet and bring to a simmer.
- Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, cheddar, Parmesan, thyme, sage, rosemary, Worcestershire sauce and ground nutmeg. Keep stirring until the cheese melts. Turn off heat.
Assemble and Bake
- Using a rolling pin, roll the puff pastry so that it's large enough to cover a 9-inch-by-13-inch baking dish. Pour the cream mixture into the baking dish.
- Place the puff pastry on top and pinch it so that it folds against the interior sides of the baking dish. Brush the whisked egg on the puff pastry using a pastry brush.
- Place in oven until the puff pastry is golden brown and the cream mixture is bubbling on the side, about 20-25 minutes. Let set for about five minutes before serving.
Notes
- This creamy filling is best made with a combination of cheddar and Parmesan cheese for deep, rich flavor.
- Fresh herbs make a significant difference in this recipe—dried herbs will work but use about one-third the amount.
- You can prepare the filling ahead of time and refrigerate until ready to top with pastry.