Chicken and Mushroom Pie

 

Ingredients:

• 2 refrigerated puff pastry sheets (thawed, not frozen, and rolled out)
• 4 strips of bacon (cooked until crisp and chopped)
• 8 ounces sliced mushrooms
• 2 tablespoons butter
• 2 teaspoons minced garlic
• 3 cups shredded or diced cooked chicken
• 1 cup medium or sharp cheddar cheese
• 1 egg (whisked)

For the homemade cream of chicken:

• 6 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken broth
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease a round pie dish.
2. Gently pat one sheet of puff pastry into the greased pie dish. Set aside.
3. Prepare the homemade cream of chicken by melting 6 tablespoons butter in a medium saucepan over medium-high heat. Stir in the flour for 1 minute. Gradually whisk in broth and milk. Stir in salt, pepper, and garlic powder. Once thickened and smooth, remove from heat.
4. In a large skillet, melt 2 tablespoons of butter. Stir in mushrooms and minced garlic for 2-3 minutes, until garlic is fragrant and mushrooms begin to brown.
5. Stir in chicken and bacon for 1 minute, then stir in cream of chicken and cheddar cheese.
6. Transfer mushroom and chicken mixture to your pie dish.
7. Cover with remaining sheet of puff pastry (it doesn't have to cover all the edges of the pie dish, just line up the corners with the corners of the bottom puff pastry sheet).
8. Brush the whisked egg all over the top crust.
9. Bake on the bottom rack for 25 minutes, or until crust is puffed and golden brown.
10. Cool slightly before serving.

Notes:

• Feel free to use turkey bacon instead of traditional pork bacon. You can also use the bacon drippings in place of the butter for sauteing the mushrooms and garlic!
• Use any cheddar you like. I love the flavor of medium or sharp, but regular works just fine.

Enjoy!