Description
A hearty, creamy chicken and bacon mushroom pie with a flaky golden crust. Perfect comfort food for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 ounces bacon, chopped
- 1 pound boneless skinless chicken breasts, cubed
- 8 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened, about 5 minutes.
- Add bacon and cook until crispy, about 6 minutes. Remove bacon with a slotted spoon and set aside.
- Add chicken to the skillet and cook until browned on all sides, about 5 minutes. Remove and set aside.
- Add mushrooms and cook until tender, about 4 minutes.
- Sprinkle flour over the mushrooms and stir to coat. Cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until thickened, about 3 minutes.
- Stir in Dijon mustard, thyme, salt, and pepper. Return bacon and chicken to the skillet. Mix well.
- Transfer the filling to a 9-inch pie dish or individual ramekins.
- Roll out puff pastry on a lightly floured surface. Cut to fit the top of the dish(es). Place pastry over filling, pressing edges to seal. Cut a few slits in the top for steam to escape.
- Brush pastry with beaten egg.
- Bake for 20-25 minutes, until pastry is golden brown and filling is bubbling. Let cool for 5 minutes before serving.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free puff pastry. The pie can be made ahead and refrigerated unbaked for up to 24 hours; bake as directed, adding 5-10 minutes to the baking time.
Nutrition
- Calories: 520 kcal
- Sugar: 4 g
- Fat: 34 g
- Carbohydrates: 24 g
- Protein: 28 g