Best 2 Chicken And Bacon Pot Pie Recipes

Chicken and bacon pot pie is a classic comfort food that is perfect for a cold winter night. The creamy sauce, tender chicken, and crispy bacon are all enveloped in a golden brown crust. This dish is sure to please everyone at the table. There are many different ways to make chicken and bacon pot pie, but the basic ingredients are always the same. You will need chicken, bacon, onion, carrots, celery, and peas. The sauce is typically made with flour, butter, milk, and chicken broth. The crust can be made from scratch or you can use a store-bought one. No matter how you make it, chicken and bacon pot pie is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN, MUSHROOM AND BACON POT PIE

Chicken, Mushroom and Bacon Pot Pie image

Make and share this Chicken, Mushroom and Bacon Pot Pie recipe from Food.com.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

3 slices streaky bacon
1 teaspoon garlic oil
5 ounces mushrooms, sliced
1/2 lb chicken thigh fillet, cut into small strips
7/8 ounce flour
1/2 teaspoon dried thyme
1 tablespoon butter
10 1/8 ounces hot chicken stock
1 tablespoon marsala wine
puff pastry sheet

Steps:

Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

Nutrition Facts : Calories 538.1, Fat 36.1, SaturatedFat 13.3, Cholesterol 148, Sodium 626.4, Carbohydrate 13.4, Fiber 1.2, Sugar 1.7, Protein 32.5

CHICKEN AND BACON POT PIE

Chicken and Bacon Pot Pie image

Chicken pot pie is nearly always a guaranteed win. Add bacon, and your odds are even better. Add a cream-cheese pie crust? That's a home run for sure!

Provided by Philadelphia Cream Cheese

Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

6 slices bacon, cut into 1/2-inch pieces
½ pound sliced fresh mushrooms
1 (5 ounce) potatoes, peeled and cubed
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 ¼ cups 25%-less-sodium chicken broth
½ cup PHILADELPHIA Light Brick Cream Cheese Spread, cubed
3 cups shredded cooked chicken
1 recipe Foolproof PHILLY Pie Crust*

Steps:

Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 teaspoons drippings from skillet.
Add vegetables and garlic to reserved drippings in skillet; cook 5 minutes, stirring occasionally. Stir in flour; cook and stir 1 minute. Gradually stir in broth. Bring to boil. Add cream cheese product; cook and stir 1 minute or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate or shallow 1.5-L casserole dish; top with bacon.
Heat oven to 400 degrees F (200 degrees C). Prepare dough for Foolproof PHILLY Pie Crust and roll into shape 1/2 inch larger than top of casserole dish; place over chicken mixture. Flute edge, sealing to edge of dish. Cut several slits in crust to allow steam to escape. Place on baking sheet.
Bake 40 minutes or until golden brown, covering edge of crust with foil for the last 10 minutes if necessary to prevent overbrowning.

Nutrition Facts : Calories 418.5 calories, Carbohydrate 21.6 g, Cholesterol 106.2 mg, Fat 26.1 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 3.6 g, Sodium 435.4 mg, Sugar 2.5 g

Tips:

Mise en place: Gather and prep all ingredients, spices, utensils, and equipment before you start cooking for smooth and efficient prepping and cooking.
Use fresh ingredients: Whenever possible, use fresh ingredients rather than processed or prepackaged ones for the best taste and nutritional value.
Quality ingredients matter: Choose high-quality, organic, free-range, and local chicken and bacon whenever possible.
Don't overcrowd the pan: When browning chicken or bacon, don't overcrowd the pan, or it will steam instead of brown.
Season generously: Use a variety of herbs and spices to flavor the pot pie filling; don't be afraid to taste the filling and adjust the seasoning as needed.
Cook the filling until thickened: Simmer the filling until it has thickened, about 10-15 minutes, before adding the biscuits or pastry topping.
Choose the right biscuit or pastry: Use your favorite biscuit or pastry recipe, or use store-bought if you're short on time.
Bake until golden brown: Bake the pot pie until the topping is golden brown and the filling is bubbling hot.

Conclusion:

With careful preparation, quality ingredients, and attention to detail, you can create a delicious and comforting chicken and bacon pot pie that will warm your heart and soul.