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–+ servings

Chicken Pot Pie with Bacon

A good pot pie requires a good pie crust. I know, I get it, a lot of people have pie crust phobia, but really pie crust is easy. Especially if you have a food processor, and if you’re reading food blogs chances are pretty good you have one.
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Cook Time: 45 minutes
Course: Main Course
Servings: 4 pies

Ingredients

  • 1/2 lb Thick cut bacon baked in oven till crisped then chopped, reserve bacon fat
  • 2 tbsp All purpose flour
  • 4 cups Chicken shredded and or chunked
  • 1 cup Onion chopped
  • 1 tbsp Minced garlic more or less for taste
  • 2 tbsp Bacon fat or canola oil or any preferred oil
  • 3 cups Frozen vegetables or favorite blend
  • 32 oz Chicken broth
  • 1/2 cup Dry white wine
  • 1 1/2 tsp Granulated garlic do not use garlic salt
  • 1 tsp Granulated onion do not use onion salt
  • 3 tbsp Jalepeno pepper minced optional
  • 1 tsp Fresh chopped parsley or dried parsley
  • 1/2 tsp Smoked paprika
  • pie crusts - frozen or fresh - use 6-9" pie crust

Instructions

  • Preheat oven to 350°F.
    The bacon: On a large baking pan with a rim (I use a half sheet pan) layer bacon flat (can overlap a bit; it’ll shrink as it bakes). Bake for 12 – 15 minutes, or until dark brown and crispy. Drain off bacon fat and reserve (what you don’t need for this recipe will keep well in the fridge). When cool, give bacon a coarse chop.
    In a small sauce pan place 2 tablespoons of bacon fat (or butter, if you don’t have enough bacon fat). Add in the flour and stir to combine over medium high heat. Stir constantly to keep from burning, and cook 5 – 7 minutes until flour is fully incorporated.
    In a large skillet place  2 tablespoons of bacon fat and heat on medium high. Add in onion and sweat til translucent. Add in minced garlic and stir til fragrant. Add in chicken and chicken broth. Add in roux and stir til it combines with the broth and white wine. It will thicken the “stew” as it cooks. Add in granulated garlic, onion, chopped bacon and vegetables. Add in jalapeños, optional. Stir all to combine. Take off heat and let cool while you line the baking casserole dishes with pie crusts, or cut pie crusts for tops if not lining dishes.
    Scoop pot pie filling into baking casserole dishes to just under the rim. Cover with top crust and pinch together with bottom crust, or crimp along the dish. Brush tops with egg and sprinkle with parsley and paprika. Using a fork or a sharp knife, poke holes in the tops to vent.
    Bake at 350°F for 40 – 45 minutes, or until top crust is golden brown. Let cool slightly.
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