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.

Course Main Dishes

Cuisine British

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 609kcal

Author Amanda McGrory-Dixon

Equipment

Large skillet
9-inch-by-13-inch baking dish
Rolling Pin
Pastry brush

Ingredients

8 slices bacon chopped into 1-inch pieces
2 ½ cups boneless, skinless chicken thighs chopped into 1-inch pieces
¼ teaspoon salt plus additional for seasoning chicken
¼ teaspoon pepper plus additional for seasoning chicken
1 pound baby bella mushrooms sliced
¼ cup salted butter
4 garlic cloves minced or grated
¼ cup all-purpose flour
1 ½ cups chicken stock
1 ½ cups heavy cream
½ cup freshly grated cheddar
½ cup freshly grated Parmesan
1 tablespoon fresh thyme leaves
2 teaspoons fresh chopped sage leaves
1 teaspoon fresh chopped rosemary leaves
1-2 dashes Worcestershire sauce
Pinch of ground nutmeg preferably freshly grated
1 thawed puff pastry sheet
1 egg whisked

Instructions

Heat oven to 400 degrees. In a large, cold skillet, add bacon. Turn heat to medium and cook until crisp. Stir occasionally.
Using a slotted spoon, move bacon to a paper towel-lined plate. Add chicken to bacon grease. Sprinkle with salt and pepper. Cook until browned on the outside. Using a slotted spoon, remove the chicken to another plate.
Add the mushrooms and cook until browned, stirring only occasionally. If the skillet gets too dry, add a tablespoon or two of butter. Also remove from skillet.
Add ¼ cup butter to the skillet and melt. Add garlic and cook for about 30 seconds, stirring constantly. Whisk in the flour. Continuously whisk for about three minutes.
Slowly pour in chicken stock and heavy cream. Whisk until the mixture smooths out. Add bacon, chicken and mushrooms back to the skillet. Bring to a simmer.
Stir in ¼ teaspoon salt, ¼ teaspoon pepper, cheddar, Parmesan, thyme, sage, rosemary, Worcestershire sauce and ground nutmeg. Keep stirring until the cheese melts. Turn off heat.
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. Pinch the puff pastry so that it folds against the interior sides of the baking dish. Brush the whisked egg on the puff pastry using a pastry brush. You probably won't need the entire egg.
Place in oven in the puff pastry is nice and brown to your liking and the cream mixture is bubbling on the side, about 20-25 minutes. Let set for about five minutes before serving. Enjoy!

Video

Notes

About three chicken thighs typically gives me enough meat for 2 ½ cups.
For the Parmesan, we need to freshly grate the cheese. The canned Parmesan does not melt and will leave us with a grainy texture.
I also recommend grating the cheddar instead of buying shredded cheddar. The shredded cheddar in a bag comes with a coating to prevent sticking, so freshly grated cheddar melts nicer.
As the sauce simmers, you’ll want to use a rolling pin to make the puff pastry fit the baking dish. Puff pastry sheets generally aren't large enough to cover a 9-inch-by-13-inch casserole dish, but that's nothing a little rolling can't fix.
While I love the flavor fresh herbs add, you can substitute dried herbs. Because dried herbs are more concentrated, we don't need to use as much. Instead, you can use 1 teaspoon dried thyme, ½ teaspoon dried sage and ¼ teaspoon dried rosemary.
For a pretty presentation, I like to lightly score the puff pastry before placing on the baking dish. To do this, lightly run the knife diaganolly across the puff pastry. Don't press hard enough to cut through the pastry -- you just want to make a line but leave the dough intact.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition