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This chicken bacon pot pie is everything you love about pot pie, but made 100x better with bacon! It has a creamy filling of chicken breast, classic veggies, and crispy bacon that makes this comfort food ultra-flavorful.
Bacon Chicken Pot Pie
We can’t get enough of this chicken bacon pot pie. The creamy chicken filling, yummy veggies, and salty bacon pieces are bundled inside a flaky pie crust that will fill you with nostalgia.
If you thought that bacon was the best part of this pie, think again! This great recipe is simple to make — even for beginners.
No need to worry about making your own pie crust. This recipe uses premade! However, if you’d like to make your own, go for it! It’ll taste even better!
Why You’ll Love this Chicken Bacon Pot Pie Recipe:
- Classic Favorite: There’s a reason why we’ve been making pot pie for thousands of years. Everyone loves it.
- Customizable: This pot pie recipe is easy to customize and make your own. Swap out any veggies and veggies you like!
- Full of Flavor: The bacon really amps ups the savory flavors of the chicken pot pie. Everything is better with bacon!
How to Make Chicken Bacon Pot Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 400°F. Roll and transfer the unbaked pie crust to a deep dish pie plate and refrigerate.
- Fry bacon in a Dutch oven over medium heat for 8-10 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
- Cook the pie filling according to the instructions below (in the recipe card), adding a few ingredients at a time. Whisk constantly until thickened, 2-3 minutes.
- Next, stir in the chicken, peas, carrots, and bacon, then remove the pot from the heat. Prepare the egg wash, whisking until well combined.
- Pour the chicken pot pie filling into the bottom pie crust in the pie dish, spreading it into an even layer. Place the second rolled-out pie crust on top of the pie. Fold, crimp, and seal the edges as instructed.
- Use a sharp knife to cut a few slits in the top pie crust, then lightly brush with egg wash.
- Bake for 30-35 minutes until the crust is golden brown. Let rest for 10-15 minutes before serving. Enjoy!
Use shredded or cubed cooked chicken for this pot pie.
Absolutely. Store-bought pie crust is a welcome shortcut, but use your favorite homemade pie crust. This is my go-to homemade pie crust recipe.
To keep your pie crust from getting soggy, be sure to adequately thicken your pot pie filling. If the filling is too runny, it will soak into the crust as it bakes, making it soggy. If your filling is nice and thick, but your crust is still coming out soggy, consider prebaking the bottom crust before adding the filling.
If you notice that the pot pie crust is browning too quickly, loosely cover the pot pie with foil halfway through baking.
Chicken bacon pot pie is freezer friendly both before and after baking. To freeze unbaked chicken bacon pot pie, assemble the pie completely, then tightly wrap in aluminum foil and freeze for up to 2 months. To freeze a fully baked chicken bacon pot pie, let the pie cool to room temperature, then wrap tightly in aluminum foil and freeze for up to 2 months.
Recipe Tips and Tricks
- Let your pie crust rest in the refrigerator for at least 30 to 45 minutes to avoid it from slumping off the lip of the pie plate.
- Your chicken bacon pot pie should be placed on the bottom rack of your oven to ensure the bottom of your crust gets golden brown.
- You’ll be able to tell when your pot pie is done when the crust is a nice golden brown, and the filling is bubbly.
Storage Instructions
Store leftover chicken bacon pot pie in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
IMPORTANT: If freezing a chicken bacon pot pie, do NOT use a glass pie dish. A glass pie dish will shatter if transferred directly from the freezer to the oven. Use a metal, ceramic, or disposable aluminum pie dish for freezer storage.
- Unbaked Pie: To freeze unbaked chicken bacon pot pie, assemble the pie completely, then tightly wrap in aluminum foil and freeze for up to 2 months. To bake from frozen, bake in a preheated oven with the foil on for 30 minutes, then remove the foil and continue to bake for 45-50 minutes, until golden brown and 165°F internally.
- Baked Pie: To freeze a fully baked chicken bacon pot pie, let the pie cool to room temperature, then wrap tightly in aluminum foil and freeze for up to 2 months. To reheat from frozen, bake in a preheated oven for 35 minutes, or until 165°F internally.
Variations
- Chicken: Instead of chicken, use an equal amount of shredded or cubed cooked turkey – a delicious way to use Thanksgiving leftovers!
- Veggies: Use 2 cups of diced fresh vegetables in place of frozen veggies. Feel free to use the veggies of your choice for more variation. I like broccoli and pearl onions!
There you have it! A delicious chicken bacon pot pie that will wow any crowd. Whether you serve it for a quiet dinner at home or a special occasion with the entire family, everyone will want a piece of that yummy pie. Enjoy!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Bacon Pot Pie Recipe
This chicken bacon pot pie is everything you love about pot pie, but made 100x better with bacon. It’s creamy, savory, and full of flavor!
Prep: 15 minutes
Cook: 50 minutes
Total Time : 1 hour 15 minutes
Rest Time: 10 minutes
Servings: 6 slices
Instructions
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Preheat oven to 400°F.
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Roll one of the pie crusts out to a 12-inch circle. Transfer it to a deep dish pie plate, lightly fitting the dough into the plate. Refrigerate the crust while you make the filling.
2 (9-inch) refrigerated pie crusts
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Fry the bacon in a Dutch oven set over medium heat for 8-10 minutes, or until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the drippings in the pot
5-6 slices thick-cut bacon
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Add the onion and celery to the hot drippings and sauté for 3-4 minutes.
½ cup chopped onion, ½ cup sliced celery
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Add the garlic and mushrooms and sauté 3-4 minutes.
3 cloves garlic, 1 cup chopped mushrooms
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Splash in ½ cup of the broth to deglaze the pot, then cook for 2 minutes until reduced, stirring occasionally.
2 cups low-sodium chicken broth
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Sprinkle in the flour and cook for 2 minutes, stirring constantly.
⅓ cup all-purpose flour
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Stir in the remaining broth and bring the mixture to a boil, then stir in the cream, parsley, salt, pepper, and mustard powder. Return the mixture to a boil, whisking constantly, until thickened, 2-3 minutes.
⅓ cup heavy cream, 1 teaspoon dried parsley, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon dry mustard powder
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Stir in the chicken, peas and carrots, and cooked bacon, then remove the pot from the heat.
4 cups cubed cooked chicken breast, 1½ cups frozen peas and carrots
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Prepare the egg wash by combining the egg and 1 tablespoon milk or water in a small bowl and whisking until well combined.
1 large egg, 1 tablespoon water
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Pour the chicken pot pie filling into the bottom pie crust in the pie dish and spread it into an even layer.
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Place the second rolled-out pie crust on top of the pie. Fold the edges of the pie dough under and then use your fingers to crimp and seal.
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Use a sharp knife to cut a few slits in the top pie crust, then lightly brush the egg wash all over the top of the crust.
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Bake for 30-35 minutes, until the crust is golden brown. Let rest for 10-15 minutes before serving.
Notes
- Chicken: Instead of chicken, use an equal amount of shredded or cubed cooked turkey – a delicious way to use Thanksgiving leftovers!
- Veggies: Use 2 cups of diced fresh vegetables in place of frozen veggies. Feel free to use the veggies of your choice for more variation. I like broccoli and pearl onions!
- If your pie crust is browning too quickly, loosely cover the pot pie with foil halfway through baking.
Storage: Store chicken bacon pot pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Nutrition Facts
Chicken Bacon Pot Pie Recipe
Amount Per Serving (1 slice)
Calories 679
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 13g81%
Trans Fat 0.04g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 145mg48%
Sodium 969mg42%
Potassium 687mg20%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 2g2%
Protein 42g84%
Vitamin A 3634IU73%
Vitamin C 6mg7%
Calcium 65mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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