Every time I make this Creamy Chicken and Bacon Pot Pie, it reminds me of Sunday dinners with family. The smell alone brings back memories of chilly evenings spent gathered around the table, laughter echoing as we dug into a warm meal. As I take that first bite, I’m transported back to those cozy moments, and I know that once you try this recipe, you’ll feel the same warmth and comfort!
In the quiet of my rural kitchen, I often reflect on how food can connect us with our loved ones and our past. This pot pie is more than just a meal; it’s a bridge to those cherished times. The richness of the cream and the savory depth of the chicken and bacon come together to create a dish that simply feels like home. You deserve to have that same experience! Let’s dive into how to make this delightful dish.
How to make Creamy Chicken and Bacon Pot Pie
Ingredients:
- 2 cups cooked chicken, shredded: This is the heart of the dish! You can use leftover roast chicken or even a store-bought rotisserie chicken for convenience.
- 1 cup frozen peas and carrots: I love these little colorful gems. They add a nice sweetness and a pop of color to the pie.
- 4 slices cooked bacon, crumbled: Bacon brings that irresistible smoky flavor that elevates this dish. You might even want to add a few more slices if you’re a bacon lover like me!
- 1/2 cup chopped onion: The base for flavor. When sautéed, onions become sweet and fragrant.
- 1/4 cup unsalted butter: A must for richness in the filling.
- 1/4 cup all-purpose flour: This thickens the filling and gives it that creamy texture.
- 1 1/2 cups chicken broth: I prefer low-sodium broth so I can control the saltiness.
- 1/2 cup heavy cream: This is what makes the filling wonderfully creamy. If you’re looking for a lighter version, you can use half-and-half, but I say go for it with the cream!
- 1 sheet puff pastry, thawed: The golden, flaky topping that makes this dish so comforting.
- 1 egg, beaten: For the egg wash, which gives the crust that beautiful golden color.
- Salt and pepper, to taste: Always essential for seasoning.
- Fresh parsley, chopped, for garnish: This adds a lovely freshness once the pie is baked.
Personal note: I love adding fresh herbs like rosemary—it makes the chicken smell and taste amazing!
Cooking Steps
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Prepare the filling: In a large pan, melt the butter over medium heat. Once it’s bubbly, add your chopped onions. Sauté until they’re soft and translucent; that usually takes about 5 minutes. Oh, the smell is divine!
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Make it creamy: Stir in the flour and cook for about 1 minute to get rid of the raw flour taste. Gradually add the chicken broth, whisking continuously until there are no lumps. This is the stage where you can feel the magic starting to happen!
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Add the cream: Once your mixture starts to thicken—this takes about 3-4 minutes—whisk in the heavy cream. The lovely creamy goodness will have you drooling!
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Incorporate the flavors: Now, it’s time to add the shredded chicken, frozen peas and carrots, and the crumbled bacon. Season with salt and pepper to taste. Give it all a good stir and remove it from heat. The filling should look so inviting by now!
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Preheat the oven: I always preheat my oven to 375°F (190°C) at this point. Trust me, this is key for that crispy skin!
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Assemble the pie: Pour the filling into a pie dish. If you don’t have a fancy one, any oven-safe dish will do just fine. Cover the filling with the thawed sheet of puff pastry. Trim any excess and seal the edges (I like to crimp them to make it pretty!).
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Brush with egg wash: Don’t forget to brush the top of the pastry with the beaten egg! It will give your pot pie that gorgeous golden-brown color.
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Bake to perfection: Place the pot pie in the oven and let it bake for about 25-30 minutes or until the pastry is golden brown and flaky.
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Let it cool: Once it’s out of the oven, let it cool for a few minutes. This is hard because the smell will tantalize you, but trust me, it’s worth it!
Why I Love Making This Dish
What makes this Creamy Chicken and Bacon Pot Pie so special to me is the feeling of comfort it brings. It’s the ultimate cold-weather dish, one that warms both the body and soul. For many of us, food is tied to memories, and I can vividly recall the joy on my family’s faces when they dig into this pot pie.
What You’ll Need:
To whip this up, you’ll need a few essential tools. A good sauté pan, a mixing bowl for your filling, and of course, a pie dish are all you need. I recommend using a whisk to combine the ingredients smoothly. And don’t forget a sturdy spatula to help serve that delicious pot pie!
Tips for Perfect Results
Here are a couple of my tried-and-true tips for the perfect pot pie:
- Use leftover chicken: It’s a great way to repurpose leftovers, plus the flavors meld beautifully.
- Make it your own: Feel free to add an extra veggie or two if your family has a favorite. Corn, green beans, or even potatoes make excellent additions!
- Chill your pastry: If you find your puff pastry is getting too warm, pop it back in the fridge for a few moments before baking. This helps with that lovely flaky texture!
Serving Suggestions and Sides
When serving your fabulous Creamy Chicken and Bacon Pot Pie, I recommend pairing it with a light green salad. Something simple with mixed greens and a tangy vinaigrette would balance the richness of the pot pie beautifully. You can also serve it with crusty bread to soak up any leftover filling—there’s nothing like a warm piece of bread on a chilly day!
Leftovers
If, and I mean if, you happen to have any leftovers (my family hardly ever does!), store them in an airtight container in the fridge. You can reheat this pot pie in the oven at 350°F for about 20 minutes to bring back that crispy crust, or in the microwave if you’re in a hurry. Just make sure to keep it covered in the microwave to retain moisture.
FAQ Section
Can I use boneless chicken?
You can, but trust me, the bone-in version is so much more flavorful. I’ve tried both, and the bone-in is always juicier!
Can I make this ahead of time?
Absolutely! You can prepare the filling the day before and assemble it right before baking. Just make sure to keep the pastry separate until you’re ready to bake.
Can I freeze the pot pie?
Yes! It’s one of those great recipes that freeze beautifully. Just assemble and cover tightly before freezing. Bake it straight from frozen, adding extra time to the cooking period.
What if I don’t have puff pastry?
You can use a homemade pie crust or store-bought if you prefer. Just roll it out and use it like you would the puff pastry!
This dish has become a favorite in my house, and I’m so excited for you to try it. The warmth of the flavors and the comfort it brings is something that all of us need in our lives. Once you take a bite, I know you’ll be hooked just like my family is! Let me know how it turns out, and if your family asks for seconds, just like mine does every time. Happy cooking!