This fun recipe for bacon chicken pot pie adds sweet onion, sherry and of course bacon to this favorite comfort food supper.
- 8 ounces bacon, chopped into 1 inch pieces
- 1 sweet onion, peeled and chopped
- ¼ cup flour
- 1 teaspoon poultry seasoning
- 1 pound boneless chicken breast, cut into 1 inch cubes
- 2 tablespoons butter
- 2 ½ cups chicken broth
- ¼ cup sherry
- 2 tablespoons parsley, chopped, plus extra for garnish
- 1 9 inch unbaked piecrust (yes, you can use the one you buy at the supermarket
- 1 egg, beaten
- Preheat oven to 400 and spray a deep dish pie pan with cooking spray and set aside.
- Cook bacon in a large deep skillet over medium high heat until crispy. Remove and drain on paper towels, leaving drippings in pan.
- Add onions to pan and cook until tender, about 5 minutes. Scoop out and set aside. Remove pan from heat.
- Put flour and poultry seasoning in a bowl with a pinch each of salt and pepper. Add chicken cubes and stir until well coated.
- Return the pan to medium high heat and add butter. When butter is melted, add chicken and cook until golden brown – it doesn’t have to be cooked through. Remove and set aside.
- Add chicken broth, sherry, parsley and any leftover flour mixture. Bring to a simmer and cook until thickened, about 5 minutes. Stir in cooked bacon.
- Pour the chicken mixture into the prepared pie pan. Cover with the pie crust, tucking the edges around the side, and brush the pie crust with the egg. Make a few slices in the top of the crust with a knife. Place on a rimmed baking sheet (to catch any drips) and bake for 25 minutes or until crust is browned.
- Cool for a few minutes and then scoop out servings into soup bowls, sprinkling with parsley and giving it a grinding of pepper.