These Chicken, Bacon & Mushroom Pies with Condensed Chicken Soup are rich, creamy, and super comforting—perfect for an easy homemade meal
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 4–5 strips bacon (chopped)
- 1 cup mushrooms (sliced)
- 1 small onion (finely chopped)
- 1 can condensed chicken soup
- ½ cup milk (to loosen the sauce)
- 1 sheet puff pastry (or shortcrust)
- 1 tbsp butter or oil
- Salt & black pepper
- Optional: garlic, thyme, or parsley
- 1 egg (for egg wash)
Instructions
1. Cook the bacon
- Fry until crispy, then set aside
2. Sauté veggies
- In the same pan, cook onion and mushrooms in a little butter
- Add garlic if using
3. Make the creamy filling
- Add chicken, bacon, condensed soup, and milk
- Stir well and simmer for 3–5 minutes
- Season with salt, pepper, and herbs
4. Assemble pies
- Spoon filling into a baking dish or individual ramekins
- Cover with puff pastry
- Seal edges and cut small slits on top
- Brush with egg wash
5. Bake
- Oven: 190°C (375°F) for 20–25 minutes
- Until pastry is golden and puffed
Air Fryer Option
- Use small individual pies
- Cook at 180°C (350°F) for 12–15 minutes
- Check halfway to avoid over-browning
Pro Tips
- Don’t make filling too watery—it thickens as it cools
- Let filling cool slightly before adding pastry (prevents soggy crust)
- Use leftover roast chicken for extra flavor
Variations
- Cheesy: Add grated cheddar to the filling
- Veg-loaded: Add peas, carrots, or corn
- Spicy twist: Add chili flakes or black pepper heat
Serve With
- Mashed potatoes
- Steamed vegetables
- Simple green salad