Creamy Chicken, Mushroom & Bacon Pot Pie
Feb 25, 2026
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If you are looking for a comforting chicken pot pie recipe that the whole family will love, this chicken, mushroom and bacon pot pie is it. The filling is creamy, savoury and extremely comforting, while the sour cream puff pastry bakes up impossibly flaky and crisp. Make the pastry from scratch if you can, or keep things simple with store bought, either way you will have a deeply satisfying, cosy dinner.
Why you’ll love this family favorite recipe!
You will love this chicken, mushroom and bacon pot pie because it delivers everything we crave from a cosy, comforting dinner. The filling is rich and creamy with golden and crispy bacon (or pancetta), tender chicken and earthy mushrooms, all tucked under beautifully flaky pastry.
If you love that cozy and comforting feeling from my mushroom pasta, creamy Tuscan chicken pasta or slow cooked beef short rib ragu, then you will love this pot pie. Whether you make the sour cream puff pastry from scratch or use store bought, it always comes out golden, bubbling and deeply satisfying.
Ingredients For Chicken, Mushroom & Bacon Pot pie
The ingredient list for this chicken, mushroom and bacon pot pie may look a little long, especially if you are making the sour cream puff pastry from scratch, but every element builds rich, comforting flavour.
- Pancetta or bacon – I love using pancetta for its fattiness and saltiness. You can easily substitute with good quality bacon if that is what you have.
- Leek – Softer and slightly sweeter than onion, leek melts beautifully into the sauce and adds gentle depth without overpowering the pie.
- Brown Swiss mushrooms – These have a deeper, earthier flavour, but any mushroom variety works. Button, portobello or a mix will all be delicious.
- Chicken thighs – I use skinless thighs because they stay tender and juicy. Chicken breast is a perfectly fine substitute if preferred.
- Thickened cream – Adds richness and creates that luscious, silky sauce.
- Fresh thyme – You can also use dried if that’s all you have on hand!
- Lemon zest or juice – Just a little lifts the entire filling and balances the creaminess.
A full list of ingredients can be found in the recipe card below
How To Make Chicken, Mushroom & Bacon Pot pie
This chicken, mushroom and bacon pot pie takes a little time but every step is absolutely worth it. If you want to save time and effort, simply use good quality store bought puff pastry and focus on creating the rich, creamy filling.
Step 1: Chill a bowl, box grater and butter in the freezer for 20 minutes, then whisk flour and salt together and grate the cold butter into the flour, rubbing it in until you have a pebble like texture. Stir the sour cream through with a fork until the dough just comes together, shape into a disc, wrap and refrigerate for 1 to 2 hours or ideally overnight before using.
Step 2: Using a rolling pin, roll the dough out into a 2 cm thick and long rectangle.
Step 3: Fold the dough into thirds as if you were folding a piece of paper to go into an envelope.
Step 4: Turn the dough clockwise and roll it back out into a 2 cm thick rectangle. Repeat this step six times until you have created many layers and the dough is smooth.
Step 5: Divide the dough into two and wrap each piece in plastic wrap. Leave to rest in the fridge for a minimum of 15 minutes or up to 2 days. If you are not using within 2 days, you can store in the freezer for 3 months.
Step 6: Make the filling for the pot pie and leave to slightly cool before transferring to the pie dish.
Step 7: Take one disc of puff pastry. Sprinkle your kitchen bench or work surface with flour. Using a rolling pin, roll the dough out to a large circle that is roughly 4 mm thick and 25 cm wide. Roll the dough onto the rolling pin and roll over the pie dish. Crimp the edges, brush the pastry with egg wash and sprinkle sesame seeds all over.
Step 8: Bake for 35 – 40 minutes at 180°C (355°F), until golden and crispy.
FAQ’s
Yes. Store bought puff pastry works perfectly and is a great time saving option.
Yes. The pastry can be made up to 2 days in advance and stored in the fridge. It also freezes well for up to 3 months.
Absolutely. Chicken thighs are slightly juicier, but chicken breast works beautifully.
Yes. Prepare the filling, cool it completely and store in the fridge. Top with pastry and bake when ready.
Yes. Divide the filling between ramekins and top each one with pastry before baking.
How To Serve
- Serve with a simple green salad dressed with olive oil and lemon
- Steamed or stir fried greens like broccolini or garlicky green beans
- Creamy mashed potatoes for the ultimate comfort meal
- A glass of crisp white wine such as Chardonnay
It is rich and satisfying on its own, but something fresh on the side balances it beautifully.
How To Store
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 180°C until warmed through to keep the pastry crisp. I cover my pie with alfoil when reheating so the pastry does not burn.
- You can microwave it, but the pastry will soften.
- The filling can be made ahead and stored separately for up to 2 days before baking.
- The filling freezes well for up to 3 months. Defrost completely before topping with pastry and baking.
More Comfort meals To Love!
If you make this Creamy Chicken, Mushroom & Bacon Pot Pie please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations from Daen’s Kitchen!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
This recipe was sponsored by Robert Gordon to promote their new Kitchen Life Range.
Creamy Chicken, Mushroom & Bacon Pot Pie
Ingredients
Sour Cream Puff Pastry
- 2.5 cups all-purpose flour
- 1 tsp sea salt flakes
- 2/3 cup salted butter, grated
- 1 cup sour cream
Filling
- 7 oz bacon or pancetta, sliced
- 1 lb chicken thighs, cubed
- 6 tbsp butter
- 14 oz brown button mushrooms, sliced
- 1 leek, white and pale parts sliced
- 4 garlic cloves, minced
- 1/2 cup white wine
- 1 tbsp all-purpose white flour
- 8 oz heavy cream
- 1 tsp dijon mustard
- 1 tsp thyme leaves
- 1 tbsp lemon juice
- salt and pepper
Pie
- 1 sheet puff pastry
- 1 tbsp sesame seeds, optional
Instructions
Sour Cream Puff Pastry
- Freeze: Chill a large bowl, a box grater, and the butter in the freezer for 20 minutes before making the pastry.
- Rub In Butter: Place the flour and salt in the chilled bowl and whisk together. Grate the butter using the chilled grater into the flour. Rub the butter into the flour until you have a pebble-like crumbly texture. You can do this by pinching and rubbing the butter and flour between your fingers.
- Sour Cream: Create a well in the centre of the mixture and add the sour cream. Using a fork to slowly mix the flour into the sour cream in the centre until most of the flour is moist and you have a pebble-like texture.
- Shape & Chill: Lightly dust a work surface with flour and shape the dough into a disc. (The dough should be firm and moist, but not sticky. You want just enough moisture so the dough is barely sticking to itself. If it needs more moisture, slightly wet your hands when working with it or, if it’s too dry, lightly dust it with flour.) Cover with plastic wrap and leave to rest in the fridge for 1 – 2 hours, or ideally overnight.
- Lamination: Using a rolling pin, roll the dough out into a 2 cm thick and long rectangle. Fold the dough into thirds as if you were folding a piece of paper to go into an envelope. Turn the dough clockwise and roll it back out into a 2 cm thick rectangle. Repeat this step six times until you have created many layers and the dough is smooth.
- Chill: Divide the dough into two and wrap each piece in plastic wrap. Leave to rest in the fridge for a minimum of 15 minutes or up to 2 days. If you are not using within 2 days, you can store in the freezer for 3 months.
Filling
- Render: In a cold fry pan, add the bacon or pancetta.Turn the heat to low and cook until the fat has been rendered. Once there is enough fat in the pan, turn the heat to high – medium and cook until the bacon or pancetta is crispy. Using a slotted spoon, remove from the pan.
- Chicken: Add the chicken to the pan and cook in the bacon fat for 6 minutes or until golden on the outside and cooked through. Remove from the pan.
- Mushrooms & aromatics: Add 4 tbsp of the butter to the pan. Once melted and sizzling, add the mushrooms and cook for 5 minutes. Season with salt and stir through. Remove the mushrooms from the pan and add the remaining butter. Add the leek and cook for 5 minutes or until wilted. Add the garlic and cook for an additional 2 minutes.
- Deglaze: Deglaze the pan with white wine. Using a wooden spoon, scrape any brown bits off the bottom of the pan.
- Flour: Add the flour and stir through for 2 minutes. We want to cook off the flour taste and texture.
- Filling: Add the chicken, bacon, mushrooms, cream, mustard, thyme, lemon juice and salt and pepper back to the pan. Stir through and bring to a simmer. Simmer for 3 – 5 minutes. Remove from the heat and leave the filling to slightly cool.
Pie Assembly
- Preheat: Preheat the oven to 180°C (355°F).
- Assemble: To a pie dish, add the filling.
- Roll out Pastry: Take one disc of the homemade puff pastry or 1 sheet of store bought puff pastry. Sprinkle your kitchen bench or work surface with flour. Using a rolling pin, roll the dough out to a large circle that is roughly 4 mm thick and 25 cm wide. Roll the dough onto the rolling pin and roll over the pie dish. Crimp the edges, brush the pastry with egg wash and sprinkle sesame seeds all over.
- Bake: Bake for 35 –40 minutes, until golden and crispy.
- Serve: Serve immediately!
Notes
- Allow the filling to cool slightly before topping with pastry
- Always cut small slits in the pastry to allow steam to escape
- Egg wash the pastry for extra colour and shine
- Do not skip seasoning. Taste the filling before assembling
- If using store bought pastry (25cm/10″ square), keep it cold until ready to use
- Let the pie rest for 10 minutes before serving so the filling sets
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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