Description

Enjoy a comforting and creamy Chicken and Mushroom Pie, perfect for chilly evenings and family gatherings. This recipe features tender chicken, earthy mushrooms, and smoky bacon in a rich, savory sauce, all encased in a flaky puff pastry crust. It’s an easy-to-prepare, crowd-pleasing dish that brings cozy vibes to your dinner table.

Ingredients

Scale

4 slices Bacon
1 pound Boneless, Skinless Chicken Thighs
8 ounces Baby Bella Mushrooms
Salt to taste
Pepper to taste
2 cloves Garlic, minced
1 cup Heavy Cream
1 cup Cheddar Cheese, grated
1 cup Parmesan Cheese, grated
1 tablespoon Fresh Herbs (Thyme, sage, and rosemary)
1 tablespoon Worcestershire Sauce
1 teaspoon Ground Nutmeg
3 tablespoons Salted Butter
1/4 cup All-Purpose Flour
2 cups Chicken Stock
1 sheet Puff Pastry, thawed
1 large Egg, beaten (for egg wash)

Instructions

Preheat your oven to 400°F (200°C).
Cook chopped bacon in a large skillet over medium heat until crispy. Transfer the bacon to paper towels to drain excess grease, leaving the drippings in the skillet.
Season chicken thighs with salt and pepper. Sear them in the bacon fat until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté sliced mushrooms in the same skillet until browned, about 4-5 minutes. Remove the mushrooms and set aside.
Melt butter in the skillet. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Whisk in the flour and cook for about 3 minutes to form a roux.
Slowly pour in the chicken stock and heavy cream, whisking continuously until smooth.
Return the cooked bacon, chicken, and mushrooms to the skillet. Simmer the mixture, stirring occasionally, until it thickens into a creamy filling.
Stir in the grated cheddar cheese, Parmesan cheese, fresh herbs, Worcestershire sauce, and ground nutmeg just before removing the skillet from the heat.
Pour the creamy chicken and mushroom filling into a baking dish.
Roll out the thawed puff pastry to fit over the top of the baking dish. Cover the filling, pinch the edges to seal, and brush the pastry with the beaten egg for a golden glaze.
Bake for 20-25 minutes, or until the puff pastry is golden brown and the filling is bubbling through.
Let the pie rest for about 5 minutes before serving.

Notes

Serve with a fresh green salad for a balanced meal.
This Chicken and Mushroom Pie recipe is a comforting classic.
You can substitute chicken thighs with rotisserie chicken for a quicker prep.
For a lighter alternative, use half-and-half instead of heavy cream.
Ensure puff pastry is properly thawed before use.
Adjust seasonings like salt and pepper to your taste.
Freshly grated cheese melts better for a creamier sauce.
Dried herbs can be used as a substitute for fresh herbs, but use less as they are more concentrated.
Consider adding other vegetables like peas or carrots for extra color and nutrients.
This recipe can be made ahead; prepare the filling up to 24 hours in advance.

Nutrition

Serving Size: 1 slice
Calories: 400 kcal
Sugar: 3 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 100 mg

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