Chicken Mushroom and Bacon Pot Pie
Indulge in the ultimate comfort food with this Chicken Mushroom and Bacon Pot Pie, a rich and hearty dish that guarantees to turn dinnertime into a cozy delight. Featuring tender chunks of chicken, crispy crumbled bacon, and earthy mushrooms enveloped in a creamy herb-infused sauce, this pot pie achieves the perfect balance of savory flavors. Vibrant carrots, sweet peas, and aromatic garlic add depth, while a flaky, golden pie crust provides a satisfying crunch with every bite. Ideal for family dinners or cozy gatherings, this recipe combines classic techniques with simple ingredients to create a truly unforgettable homemade dish. Easy to prepare and packed with flavor, this pot pie is sure to become a go-to comfort meal in your recipe collection.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 slices Bacon
- 2 cups Mushrooms, sliced
- 1 cup Frozen peas
- 1 cup Carrots, diced
- 1 medium Yellow onion, chopped
- 2 cloves Garlic cloves, minced
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Pre-made pie crusts (top and bottom)
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside. Reserve 1 tablespoon of bacon grease in the skillet.
Season the chicken breasts with salt and pepper, and add them to the skillet. Cook over medium heat until lightly browned and cooked through, about 4-6 minutes per side. Remove the chicken, shred or chop it into bite-sized pieces, and set aside.
In the same skillet, melt the butter over medium heat. Add the chopped onion, garlic, carrots, and mushrooms. Cook until the vegetables are tender, about 5 minutes.
Stir in the flour and cook for 1 minute, stirring constantly. Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens.
Reduce the heat to low and stir in the heavy cream, fresh thyme, cooked chicken, bacon, frozen peas, salt, and pepper. Mix well and let the filling cool slightly.
Roll out one pie crust and fit it into a 9-inch pie dish. Pour the slightly cooled filling into the crust and spread it evenly.
Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.
In a small bowl, whisk together the egg and water. Brush this egg wash over the top crust for a golden finish.
Place the pie dish on a baking sheet to catch any drips and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pot pie to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
