Chicken and Mushroom Pie Puff

Nothing takes me back to slow weekends with family like a homemade chicken and mushroom pie bubbling under golden, flaky pastry. This recipe covers all the comforting, creamy goodness inside a crisp crust. If you have some leftover roast chicken and a few kitchen staples, you can pull this together for a dinner that tastes as if it came from a country kitchen.

I made this on a whim one chilly Sunday, and by dinnertime the whole house was perfumed with buttery pastry and simmering garlic. Every time I pull it from the oven, memories of that evening with friends around the table come flooding back.

Ingredients

• Puff pastry sheets: Offer that irresistible flaky crust and save so much time Look for a brand made with real butter for the best layers
• Bacon: Brings smoky savory flavor Choose thicker slices and cook them crisp for more texture
• Fresh mushrooms: Create that classic earthy filling Go for cremini or baby bellas for the most flavor
• Shredded cooked chicken: Makes this filling hearty Leftover roast or rotisserie chicken is ideal
• Cheddar cheese: Sharp or medium adds richness and a gooey topping Grate your own for best melt
• Homemade cream of chicken sauce: Ties all the flavors together Use high-quality chicken broth and whole milk for maximum creaminess
• Butter: Infuses both the sauce and the mushroom filling with a silkiness Choose unsalted butter for the most control
• Egg: Provides that inviting glossy finish on the crust Use a large fresh egg and whisk it well

Instructions

Prepare the Dish:

Lightly grease a round pie dish Use your hands to gently press one puff pastry sheet into the bottom and up the sides letting it rest while you prepare the filling

Make the Cream Sauce:

Melt butter in a saucepan over medium heat Stir in flour and let it bubble for a full minute Slowly whisk in warm chicken broth and milk Pasta sauce should thicken to a creamy consistency Stir in salt pepper and garlic powder Take the pan off the heat as soon as the sauce is smooth and glossy

Sauté Mushrooms and Garlic:

In a large skillet melt more butter Add sliced mushrooms and minced garlic Cook for three minutes stirring until the mushrooms are browned and the garlic smells fragrant

Build the Filling:

Add chicken and cooked bacon to the mushroom mixture Stir for a minute to bring the flavors together Pour in all the warm cream sauce and mix in the shredded cheddar Cheese should melt slightly as you combine

Assemble the Pie:

Spoon the hot chicken and mushroom mixture into the pastry-lined pie dish Lay the second sheet of puff pastry over the top Corners do not have to match perfectly—just press down gently to tuck the edges

Finish and Bake:

Brush the top crust with a whisked egg Place on oven’s bottom rack Bake for twenty-five minutes until the pastry is puffed and deep golden Cool for a few minutes before slicing so the filling sets

My favorite part is seeing bubbling filling poke through the cracks of the homemade crust right before serving. Using sharp cheddar always brings out those savory flavors that make everyone ask for seconds. Every time I see my kids sneaking pieces of crust from the edges I know it is a hit.

Storage and Leftover Tips

Store leftover pie covered in the fridge for up to three days Warm slices in a low oven so the pastry stays crisp longer For freezing wrap the whole pie or individual slices tightly and thaw before baking at three hundred fifty degrees Just keep in mind the crust will puff best when baked fresh

Easy Ingredient Swaps

Swap cooked turkey or rotisserie chicken if that is what you have on hand Gruyère is a tasty substitute for cheddar cheese Try a combo of button and wild mushrooms to deepen flavor You could even toss in spinach or peas for a vegetable boost

Perfect Ways to Serve This

A crisp green salad tossed with lemon vinaigrette is the perfect partner Mashed potatoes make for the coziest comfort meal ever Roasted carrots or green beans on the side keep things balanced Slice this pie for lunchbox leftovers or take to a picnic for portable comfort food

The Story Behind This Recipe

This pie first made its way to our table on a rainy afternoon I wanted something my kids would love but also impress visiting grandparents in town We all gathered in the kitchen taking turns rolling dough and sneaking bites of hot cheese It has become our go-to savory bake for fall and winter company

Adapting for Every Season

Add fresh peas or sweet corn in late spring In winter stir in roasted parsnips or leftover turkey On a cozy night serve with a steaming mug of soup and you have instant comfort

Quick Tips to Remember

Brush egg all over every inch of the top crust for maximum shine Let the filling bubble in the oven for a few minutes to ensure the sauce is thick Cut steam vents into the pastry if you prefer a drier filling

What People Are Saying

Friends say this pie tastes better than store-bought pot pies and always ask for seconds My neighbor told me it was the best thing she ate all year and wanted the recipe right away

Freezer Meal Conversion

Cool the pie completely after baking then wrap in foil and freeze To reheat bake in the oven at three hundred fifty degrees until warmed through If you freeze before baking add an extra ten minutes to the bake time

If you give this pie a try I hope it brings comfort and warmth to your table just as it does to mine The aroma of butter crisping up with mushrooms and chicken is hard to beat and it is the first thing my family asks for after a long week

Recipe Q&A

→ Can I use rotisserie chicken for this?

Yes, using shredded rotisserie chicken saves time and adds flavor.

→ Do the mushrooms need to be cooked before baking?

Sautéing mushrooms first removes excess moisture and adds depth to the pie.

→ Can I make this ahead of time?

You can assemble the filling in advance and refrigerate, then add pastry just before baking.

→ What type of cheddar works best?

Medium or sharp cheddar both melt well and provide rich flavor in the creamy sauce.

→ Is fresh puff pastry necessary?

Thawed, refrigerated puff pastry gives the crust its flakiness—avoid frozen for best results.

→ How do I prevent a soggy bottom crust?

Bake the pie on the oven's bottom rack to help the base crisp and brown evenly.