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
4 pot pies
The Pie Crust
All Purpose Flour
Unsalted Butter, cubed and chilled
1 Whole Roasted Chicken, cut into cubes
Low Sodium Chicken Stock
Medium Yellow Onion, chopped
All Purpose Flour
Medium Carrots, Diced
Russet Potato, peeled and diced small
Strips of Bacon, diced
Herbs de Provence
In This Recipe
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.