Laura Smith
Chicken, bacon, and mushroom pie is a hearty and comforting dish that combines the savory flavors of tender chicken, crispy bacon, and earthy mushrooms encased in a flaky, golden pastry crust. Perfect for a cozy meal, this pie is both satisfying and versatile, making it a favorite for family dinners or special occasions. The recipe typically involves sautéing chicken and bacon, then simmering them with mushrooms in a rich, creamy sauce before transferring the mixture into a pie dish and topping it with puff pastry. Baked until the crust is perfectly browned, this pie offers a delightful blend of textures and flavors that is sure to impress. Whether you're a seasoned cook or a beginner, mastering this recipe will add a delicious classic to your culinary repertoire.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, bacon, mushrooms, puff pastry, onions, garlic, cream, chicken stock, thyme, butter, flour |
| Cooking Time | Approximately 1 hour (prep: 30 mins, bake: 30 mins) |
| Servings | 4-6 people |
| Difficulty Level | Intermediate |
| Key Steps | Sauté chicken, bacon, and mushrooms; make a creamy sauce; fill pie crust; bake until golden |
| Oven Temperature | 200°C (400°F) |
| Dietary Considerations | Not suitable for vegetarians or those with gluten/dairy allergies |
| Optional Additions | Peas, carrots, or leeks for extra flavor |
| Storage | Refrigerate for up to 3 days or freeze for up to 1 month |
| Reheating Instructions | Bake in oven at 180°C (350°F) for 15-20 minutes until heated through |
| Popular Variations | Leek and bacon pie, chicken and vegetable pie |
| Serving Suggestions | Serve with mashed potatoes, steamed vegetables, or a green salad |
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What You'll Learn
- Prepare Pie Crust: Mix flour, butter, salt, and water. Chill, roll out, and line pie dish
- Cook Chicken & Bacon: Sauté chicken, bacon, and mushrooms until browned. Set aside for filling
- Make Sauce: Whisk flour, stock, and cream. Simmer until thickened. Season with herbs and spices
- Assemble Pie: Fill crust with chicken mixture, pour sauce, and top with second crust. Seal edges
- Bake & Serve: Bake at 375°F for 30-35 minutes until golden. Let cool slightly before serving
Prepare Pie Crust: Mix flour, butter, salt, and water. Chill, roll out, and line pie dish
To begin preparing the pie crust for your chicken, bacon, and mushroom pie, start by gathering your ingredients: all-purpose flour, cold unsalted butter, a pinch of salt, and ice-cold water. The key to a flaky and tender crust lies in keeping the ingredients cold, so ensure your butter is well-chilled. In a large mixing bowl, combine 2 and 1/2 cups of flour with a 1/4 teaspoon of salt. Cube 1 cup (2 sticks) of cold butter and add it to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for achieving a flaky texture.
Once the butter is incorporated, gradually add ice-cold water, a tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough begins to come together and can be formed into a ball. You’ll likely need about 6 to 8 tablespoons of water, but this can vary depending on the humidity and flour type. Be careful not to overmix, as this can make the crust tough. Divide the dough into two equal portions, shape each into a disc, and wrap them in plastic wrap. Refrigerate the dough for at least 30 minutes to allow the fats to firm up, which will make rolling easier and prevent shrinkage during baking.
After chilling, remove one disc of dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and 1/8 inch thick. To ensure even thickness, rotate the dough a quarter turn after each roll. If the dough sticks to the rolling pin, dust it lightly with flour. Carefully transfer the rolled-out dough to a 9-inch pie dish by gently folding it in half or rolling it around the pin, then unfolding it over the dish. Press the dough firmly into the bottom and sides of the dish, ensuring there are no air pockets.
Trim the excess dough from the edges, leaving about a 1-inch overhang. Fold the overhang under itself to create a thicker edge, then crimp or flute the edges using your fingers or a fork for a decorative finish. Repeat the rolling and lining process with the second disc of dough if you’re making a double-crust pie or preparing a top crust. If not using immediately, cover the lined pie dish with plastic wrap and refrigerate until ready to fill. This step ensures the crust stays firm and maintains its shape during baking.
Finally, if your recipe requires a pre-baked crust (partial or fully baked), preheat your oven to 375°F (190°C). Prick the bottom of the lined pie crust with a fork to prevent puffing, then line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-10 minutes until the crust is lightly golden. Allow it to cool completely before filling with your chicken, bacon, and mushroom mixture. A well-prepared pie crust sets the foundation for a delicious and visually appealing pie.
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Cook Chicken & Bacon: Sauté chicken, bacon, and mushrooms until browned. Set aside for filling
To begin the process of making a chicken, bacon, and mushroom pie, the first crucial step is to prepare the filling by cooking the chicken and bacon. Start by heating a large skillet over medium heat and adding a tablespoon of olive oil or butter to prevent sticking. Once the oil is hot, add the diced bacon to the skillet, allowing it to cook until it becomes crispy and has rendered most of its fat. This should take about 5-7 minutes, depending on the thickness of the bacon. The bacon will not only add a smoky flavor to the pie but also contribute to the overall texture of the filling.
Next, add the chicken pieces to the skillet with the bacon. It’s important to ensure the chicken is cut into uniform, bite-sized pieces to promote even cooking. Sauté the chicken for about 6-8 minutes, stirring occasionally, until it is no longer pink and has developed a light golden-brown color. The combination of chicken and bacon in the same pan allows the chicken to absorb some of the bacon’s flavor, enhancing the overall taste of the pie. If the skillet becomes too dry, you can add a splash of chicken broth or water to prevent burning and help deglaze the pan, capturing all the flavorful bits stuck to the bottom.
Once the chicken is cooked, it’s time to add the mushrooms to the skillet. Choose a variety like button, cremini, or shiitake mushrooms, depending on your preference, and slice them evenly. Sauté the mushrooms for about 5 minutes until they become tender and slightly browned. Mushrooms release moisture as they cook, which will naturally soften them and add depth to the filling. This step is essential, as undercooked mushrooms can make the pie filling watery, while overcooked mushrooms can become rubbery. Stir the mushrooms frequently to ensure they cook evenly and absorb the flavors from the chicken and bacon.
As the mushrooms finish cooking, take a moment to assess the skillet’s contents. The chicken should be fully cooked, the bacon crispy, and the mushrooms tender and browned. If there’s excess liquid in the skillet, continue cooking for a minute or two to reduce it, as too much liquid can make the pie crust soggy. Once everything is perfectly cooked, remove the skillet from the heat and set the mixture aside to cool slightly. This step is crucial, as adding hot filling to the pie crust can cause it to melt or become gummy.
Finally, transfer the cooked chicken, bacon, and mushroom mixture to a bowl and let it cool to room temperature. This not only makes it easier to handle when assembling the pie but also ensures that the filling is ready to be combined with the sauce and other ingredients. While the filling cools, you can prepare the pie crust or work on the sauce, streamlining the cooking process. By sautéing the chicken, bacon, and mushrooms until browned and setting them aside, you’ve created a flavorful and textured base that will make your chicken, bacon, and mushroom pie truly delicious.
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Make Sauce: Whisk flour, stock, and cream. Simmer until thickened. Season with herbs and spices
To begin crafting the sauce for your chicken, bacon, and mushroom pie, start by preparing a roux, which serves as the base for thickening. In a medium saucepan, whisk together 2 tablespoons of all-purpose flour with 1 cup of chicken or vegetable stock until smooth. Ensure there are no lumps, as these can affect the texture of your sauce. Gradually add 1 cup of heavy cream while continuously whisking to maintain a consistent mixture. This combination of stock and cream will create a rich, velvety base that complements the hearty flavors of the pie filling.
Once the flour, stock, and cream are fully incorporated, place the saucepan over medium heat. Allow the mixture to simmer gently, stirring frequently to prevent sticking or burning. As the sauce heats up, you’ll notice it beginning to thicken. This process should take about 5-7 minutes, depending on the heat and the consistency you’re aiming for. The sauce should coat the back of a spoon without being too runny, ensuring it will hold together well in the pie.
While the sauce simmers and thickens, take the opportunity to infuse it with flavor. Add a pinch of salt and black pepper to taste, followed by a teaspoon of dried thyme or a mix of herbs like parsley and rosemary for an aromatic touch. If you enjoy a bit of heat, a dash of cayenne pepper or paprika can add depth. Stir these seasonings into the sauce, allowing them to meld together as the sauce finishes thickening. This step is crucial for enhancing the overall taste of the pie, as the sauce will bind all the ingredients together.
Once the sauce has reached the desired thickness and the flavors have developed, remove it from the heat. Let it cool slightly before incorporating it into your pie filling. This sauce will not only add richness but also help bind the chicken, bacon, and mushrooms together, ensuring every slice of your pie is moist and flavorful. Remember, the sauce is a key component that ties all the elements of the dish together, so take your time to perfect it.
Finally, taste the sauce one last time and adjust the seasoning if needed. If you prefer a smoother texture, you can pass the sauce through a fine-mesh sieve, though this step is optional. Once you’re satisfied, set the sauce aside until you’re ready to assemble your pie. This creamy, herb-infused sauce will elevate your chicken, bacon, and mushroom pie, making it a comforting and satisfying meal.
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Assemble Pie: Fill crust with chicken mixture, pour sauce, and top with second crust. Seal edges
Once you’ve prepared your chicken, bacon, and mushroom filling and your pie crusts, it’s time to assemble the pie. Begin by placing one of the rolled-out pie crusts into a 9-inch pie dish, pressing it firmly into the bottom and sides. Ensure there are no air pockets or gaps, as this will help the crust bake evenly. Trim any excess dough from the edges, leaving about a ½ inch overhang to work with when sealing the pie later. This first crust will serve as the base for your savory filling.
Next, spoon the cooked chicken, bacon, and mushroom mixture into the lined pie dish, spreading it evenly and mounding it slightly in the center. Be careful not to overfill the crust, as the mixture should be level with the top of the dish to allow room for the second crust and sauce. Distribute the filling carefully to avoid tearing the delicate crust. Once the filling is in place, slowly pour the prepared sauce over it, ensuring it seeps through the chicken and mushroom mixture. The sauce will add moisture and flavor to the pie as it bakes.
Now, take the second pie crust and carefully place it over the filled pie dish. Gently press the top crust onto the filling, allowing it to conform to the shape of the ingredients beneath. Trim any excess dough from the edges, leaving a small overhang to seal the pie. To seal the edges, press the top and bottom crusts together firmly with your fingers or a fork, creating a decorative pattern if desired. This step is crucial to prevent the filling from leaking out during baking.
After sealing the edges, use a sharp knife to make a few small slits in the top crust. These slits will allow steam to escape during baking, preventing the pie from becoming soggy or the crust from cracking. You can also brush the top crust with a beaten egg or melted butter for a golden, glossy finish. This not only enhances the appearance but also adds a rich flavor to the crust.
Finally, place the assembled pie on a baking sheet to catch any potential drips. Preheat your oven according to your recipe instructions, typically around 375°F (190°C), and bake the pie until the crust is golden brown and the filling is bubbling. The assembly process ensures that your chicken, bacon, and mushroom pie is not only delicious but also visually appealing, with a perfectly sealed crust that locks in all the flavors.
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Bake & Serve: Bake at 375°F for 30-35 minutes until golden. Let cool slightly before serving
Once you’ve prepared the filling for your chicken, bacon, and mushroom pie, it’s time to focus on the Bake & Serve stage. Preheat your oven to 375°F (190°C) while you assemble the pie. Roll out your pastry dough and carefully line your pie dish, ensuring the edges are neatly crimped. Pour the creamy chicken, bacon, and mushroom filling into the pastry-lined dish, then top with a second layer of pastry or a lattice design for a rustic look. Brush the pastry surface with beaten egg or melted butter to achieve a glossy, golden finish during baking. This step is crucial for both appearance and texture.
Once your pie is assembled, place it on a baking sheet to catch any potential drips and transfer it to the preheated oven. Bake at 375°F for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling slightly around the edges. The baking time may vary slightly depending on your oven, so keep an eye on it after the 30-minute mark to ensure it doesn’t overbake. A perfectly baked pie will have a crisp, flaky crust and a rich, savory filling that’s cooked through.
After removing the pie from the oven, let it cool slightly before serving. This resting period, about 10-15 minutes, allows the filling to set and prevents it from spilling out when sliced. It also ensures the flavors meld together, enhancing the overall taste. Avoid cutting into the pie immediately, as the filling will be piping hot and may not hold its shape.
To serve, slice the pie into generous portions, ensuring each piece includes a mix of chicken, bacon, mushrooms, and creamy sauce. Pair it with a side of steamed vegetables, a fresh green salad, or mashed potatoes for a complete meal. The Bake & Serve stage is the final step in transforming your ingredients into a comforting, hearty chicken bacon and mushroom pie that’s sure to impress.
Remember, the key to a successful bake is patience. Allow the pie to cool just enough to set, but serve it while it’s still warm to enjoy the full richness of the flavors. This Bake & Serve process ensures your pie is not only delicious but also visually appealing, making it a standout dish for any occasion.
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Frequently asked questions
You’ll need chicken (breast or thigh), bacon, mushrooms, onions, garlic, butter, flour, chicken stock, milk, thyme, salt, pepper, and puff pastry or shortcrust pastry for the crust.
Cook the bacon until crispy, then set aside. In the same pan, sauté onions, garlic, and mushrooms. Add flour to create a roux, then gradually stir in chicken stock and milk to make a creamy sauce. Add cooked chicken, bacon, and thyme, then season with salt and pepper.
Yes, you can assemble the pie and refrigerate it (unbaked) for up to 24 hours. To store leftovers, cover the baked pie and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
