Chicken And Mushroom Pie Recipe

I created an Easy Chicken Pie Recipe featuring olive oil, tender chicken, crisp bacon, and earthy mushrooms. The rich combination of garlic and shredded cheddar cheese forms a savory sauce infused with thyme, all tucked under a flaky puff pastry. This unique chicken and mushroom pie is an irresistible blend of familiar flavors and satisfying taste.

I recently discovered the BEST Chicken and Mushroom Pie that totally blew my mind. This ain’t your regular pot pie; it’s packed with a ton of flavor from simple, everyday ingredients like 2 tbsp olive oil, boneless chicken breasts cut into bite-size pieces, and roughly chopped bacon.

I started by sautéing a diced onion and minced garlic in olive oil until they were soft and fragrant. Then I tossed in sliced mushrooms along with a couple of tbsp butter and a sprinkle of dried thyme.

After dusting with all-purpose flour, I slowly stirred in chicken broth and heavy cream to create a rich, creamy filling. To really bring it home, I folded in shredded cheddar cheese before covering everything with a sheet of pre-made puff pastry dough.

This recipe is perfect for anyone looking for an easy chicken pie pot meal that delivers bold, delicious flavors in under an hour. Enjoy whipping it up in your own kitchen!

Why I Like this Recipe

I like this recipe because it always feels so hearty and comforting. The mix of tender chicken, crispy bacon, and juicy mushrooms brings out amazing flavors that leave me feeling super satisfied. I also love that it comes together really fast—it’s nearly a no-fuss meal when I need something delicious in under an hour. And honestly, that puff pastry on top? It just elevates the whole dish into something that feels both fancy and homey at the same time.

Ingredients

• Chicken: Lean protein that tenderizes the sauce and keeps the dish hearty.
• Mushrooms: Provide fiber and earthy flavor, enhancing the sauce with natural umami.
• Bacon: Adds a salty, rich taste though its fatty, boosting every bite.
• Puff Pastry: Light carb topping that bakes into a flaky, golden crust.
• Onion and Garlic: Bring sweetness and depth, merging silky flavors with a hint of spice.
• Cheddar and Cream: Creamy mixture providing richness and mild tang to bind the flavors.
• Thyme: Dried herb giving subtle aromatic notes, rounding out the savory filling.
• Olive Oil: A heart healthy fat enhanced to bring extra shimmer and aroma.

Ingredient Quantities

• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 slices bacon, roughly chopped
• 8 oz mushrooms (button or cremini), sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 sheet pre-made puff pastry dough

How to Make this

1. Preheat your oven to 400°F and get your pan ready.

2. Heat 2 tbsp olive oil in a large pan over medium heat and add the bite-sized chicken pieces, cooking until they’re lightly browned. Remove the chicken and set aside.

3. In the same pan, add the chopped bacon; cook until it starts getting crispy then throw in the diced onion and minced garlic and cook for another 2 minutes until the onion softens.

4. Add the sliced mushrooms and dried thyme into the pan and continue to cook until the mushrooms are tender, about 4-5 minutes.

5. Stir in 2 tbsp butter and once melted, sprinkle in 2 tbsp flour. Cook for 1-2 minutes to form a roux, stirring constantly so it doesn’t burn.

6. Slowly pour in 1 1/2 cups chicken broth and 1/2 cup heavy cream into the pan while stirring. Let the sauce thicken for a few minutes.

7. Return the chicken to the pan and sprinkle in 1/2 cup shredded cheddar cheese stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.

8. Pour the chicken and mushroom mixture into your ovenproof dish making sure it’s spread evenly.

9. Lay the sheet of pre-made puff pastry dough on top, pressing the edges down to seal the dish; if you want, you can score some lines on the dough for decoration.

10. Bake in the preheated oven for about 20-25 minutes until the pastry is golden and puffed up, then let it cool for a few minutes before serving. Enjoy!

Equipment Needed

1. An oven that can preheat to 400°F
2. A large pan or skillet for browning the chicken and cooking the vegetables
3. A spatula or wooden spoon for stirring the ingredients while they cook
4. A sharp knife for cutting the chicken, bacon, onion, mushrooms, and garlic
5. A cutting board for prepping all the ingredients
6. Measuring spoons and cups for accurately adding the oil, butter, flour, broth, cream and cheese
7. An ovenproof dish to transfer the mixture and top it with the puff pastry dough for baking

FAQ

Chicken And Mushroom Pie Recipe Substitutions and Variations

• Instead of 2 tbsp olive oil, you can use vegetable oil or canola oil if olive oil isn’t on hand.
• If you don’t have chicken breasts, try using chicken tenderloins or boneless thighs for a juicier bite.
• Swap out bacon for turkey bacon or chopped pancetta if you want a different flavor profile.
• Heavy cream can be replaced with half-and-half, although the sauce might not be quite as rich.
• If cheddar cheese isn’t available, mozzarella or even a light Swiss cheese are good alternatives.

Pro Tips

1. Make sure to preheat your pan real good and keep an eye on the heat so things like garlic dont burn; burnt garlic ruins the whole flavor.
2. When making the roux with butter and flour, stir constantly, dont rush it. If you let it burn it can make the sauce taste bitter and thats a total bummer.
3. Before you toss the puff pastry on top, you might wanna brush it with a beaten egg if you have one, to help it turn a nice golden color and extra flaky.
4. Let the dish cool for a few minutes out of the oven before cutting into it; this way, it keeps its creamy texture and you avoid losing all that tasty sauce.