The only chicken pot pie recipe you'll ever need! The filling is so simple and delicious with tender chunks of chicken, mixed vegetables, and the secret ingredient...bacon! Pour into a prepared pie crust and bake for a quick and savory dinner. —Dash of Amy
slices of bacon (I used turkey)
chicken tenderloins (or 2-3 chicken breasts)
package prepared pie crust (top and bottom)
onion, finely chopped
half and half
frozen mixed vegetables (thawed)
In This Recipe
Melt 1 tbsp butter in a large skillet and add the bacon; cook until crispy on both sides. Transfer to a plate. Once cool, finely chop in food processor, or by hand.
In same skillet add 1 tbsp olive oil and chicken. Sprinkle with salt and pepper, and cook until done. Transfer to a plate, then using two forks shred into small pieces.
In the same skillet melt 5 tbsp butter and add the onion.
Cook until soft, about 3 minutes.
Add the flour and mix well until creamy.
Add the chicken broth, half and half, salt, and pepper; bring to a boil mixing constantly until creamy and thick, all lumps dissolved. (use a whisk)
Add the chicken, mixed vegetables, and bacon; mix well.
Turn off heat.
Place one pie crust onto bottom of sprayed pie dish. Pour chicken filling into the crust. Top with the other pie crust, press edges together to seal the top and bottom.
Cut six slits on top of the pie, and bake at 400* for 30-35 minutes until very golden.
Allow the pie to sit for about 15 minutes before slicing.