Get ready to dive into the ultimate comfort food that will make your taste buds dance and your family beg for seconds! This Chicken Mushroom and Bacon Pot Pie is not just another dinner recipe – it's a mouthwatering journey of crispy bacon, tender chicken, and earthy mushrooms nestled under a perfectly golden, flaky crust. Imagine cutting through that buttery pastry to reveal a creamy, savory filling that's packed with flavor in every single bite. Whether you're looking to impress dinner guests or create a cozy meal that feels like a warm hug, this pot pie is about to become your new go-to recipe that transforms ordinary ingredients into an extraordinary culinary experience.
Ingredients
- 1 lb chicken breast, diced
- 4 slices bacon, chopped
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup frozen peas
- 2 cups pie crusts
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure a rack is positioned in the middle of the oven.
- In a large skillet, cook chopped bacon over medium heat until crispy and fat has rendered. Remove bacon with a slotted spoon and set aside, leaving bacon grease in the pan.
- Add diced chicken breast to the same skillet. Season with salt and pepper. Cook until chicken is golden brown and no longer pink in the center, approximately 6-8 minutes. Remove chicken and set aside.
- In the same skillet, sauté chopped onions until translucent, about 3-4 minutes. Add sliced mushrooms and cook until they release their moisture and become tender.
- Sprinkle flour over the mushroom and onion mixture to create a roux. Stir continuously for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in chicken broth, stirring constantly to prevent lumps. Simmer the sauce until it thickens, about 5 minutes.
- Return cooked chicken and bacon to the skillet. Add frozen peas and stir to combine. Remove from heat.
- Transfer the mixture to a 9-inch pie dish. Cover the top with pie crust, trimming excess and crimping edges to seal.
- Cut several small slits in the top crust to allow steam to escape. Brush the crust with an egg wash for golden color (optional).
- Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and filling is bubbling.
- Remove from oven and let rest for 10-15 minutes before serving to allow filling to set.
Tips
- • For the most tender chicken, avoid overcooking by removing it from the skillet as soon as it's no longer pink in the center. • Use a cast-iron skillet if possible, as it provides excellent heat distribution and helps develop deeper flavors. • Don't skip rendering the bacon fat – it adds incredible depth and richness to the entire dish. • Make sure to let the pot pie rest after baking to allow the filling to set, which prevents it from being too runny when serving. • For an extra golden and shiny crust, brush with an egg wash made from one beaten egg mixed with a tablespoon of water. • If you're short on time, you can use pre-made pie crusts to make the recipe even easier. • To prevent a soggy bottom crust, you can pre-bake the bottom crust for 5-10 minutes before adding the filling.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
