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Author Notes: Chicken pot pie is the ultimate comfort food. Add bacon to it and nothing can get better. Chicken pot pies with bacon are so creamy with a rich depth of flavor, covered with a flaky pie crust. You can make these ahead of time and freeze them to save for a later date. —Fallon Graham
Makes 4 pot pies
The Pie Crust
- 1-1/2 cups All Purpose Flour
- 1 cup Unsalted Butter, cubed and chilled
- 1 tablespoon Sugar
- 1 teaspoon Kosher Salt
- 6 tablespoons Cold Water
- 1 1 Whole Roasted Chicken, cut into cubes
- 5 cups Low Sodium Chicken Stock
- 4 tablespoons Unsalted Butter
- 1 Medium Yellow Onion, chopped
- 1/4 cup All Purpose Flour
- 1/4 cup Heavy Cream
- 2 Medium Carrots, Diced
- 1 Russet Potato, peeled and diced small
- 1 packet Frozen Peas
- 4 Strips of Bacon, diced
- 2 teaspoons Kosher Salt
- 2 teaspoons Herbs de Provence
- 1/2 teaspoon Pepper
- Begin with the pie crust. When making a pie crust, make sure the butter is nice and cold! Just about freezing is even better.
- Combine the flour, butter, sugar, and salt in a large bowl.
- Mash the ingredients together with a large fork or pastry cutter. Keep mashing until the mixture resembles sand.
- Start with 3 tablespoons of water and add in more a tablespoon at a time until you can squeeze a ball of dough in your hand and it doesn’t crumble apart.
- Scoop the dough out of the bowl and roll in into a ball.
- Wrap the dough in plastic wrap and place it in the fridge to rest for a half hour.
- In a skillet brown up the 4 pieces of bacon. Remove from the pan to drain the excess grease.
- Bring a large pot of salted water to boil and add the diced potatoes. Cook for about 5 minutes just until the potatoes begin to soften up.
- Strain the potatoes and set aside.
- In a large pot, melt the butter and sauté the onions over medium-low heat for 10 minutes until translucent.
- Lower the heat and add the flour. Keep stirring for 2 minutes to prevent it from burning.
- Add the chicken stock and bring to a boil.
- Reduce the heat to a low simmer and keep stirring until the sauce thickens.
- Add the salt, herbs de provence, pepper, and heavy cream. Stir to blend the sauce together.
- Add the cubed chicken, bacon, carrots, peas, onions and potatoes. Mix well and let the filling simmer for another 10 minutes until potatoes and carrots are fork tender.
- Divide the filling into 4 oven proof bowls. Reserve a little bit of the sauce to brush on top of the dough later.
- Pre-heat your oven to 350 degrees.
- Remove the dough from the fridge and divide into quarters.
- Roll out dough to about and 1/8 of an inch thick. I recommend doing this on a piece of parchment paper to make it easier to flip the thin dough onto the top of the bowl.
- Cut slits into the dough and brush with a bit of the reserved sauce.
- Bake for about 15 minutes until the crust becomes golden and the sauce can be seen bubbling up along the sides.