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easy bacon chicken pot pie

Bacon Chicken Pot Pie


  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: American

Description

This fun recipe for bacon chicken pot pie adds sweet onion, sherry and of course bacon to this favorite comfort food supper.


Ingredients

  • 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

Instructions

  1. Preheat oven to 400 and spray a deep dish pie pan with cooking spray and set aside.
  2. Cook bacon in a large deep skillet over medium high heat until crispy. Remove and drain on paper towels, leaving drippings in pan.
  3. Add onions to pan and cook until tender, about 5 minutes. Scoop out and set aside. Remove pan from heat.
  4. Put flour and poultry seasoning in a bowl with a pinch each of salt and pepper. Add chicken cubes and stir until well coated.
  5. 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.
  6. 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.
  7. 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.
  8. Cool for a few minutes and then scoop out servings into soup bowls, sprinkling with parsley and giving it a grinding of pepper.