A Comforting Feast for the Senses

Ever walked into a kitchen and been enveloped by the heavenly aroma of bacon, chicken, and herbs mingling together? It’s like a warm hug for your taste buds! This Chicken Pot Pie is everything cozy, creamy, and absolutely delicious. Perfect for a family dinner or when you just want to indulge a little, this recipe is likely to become your new go-to comfort food, bringing smiles to faces with every flaky bite.

Why Make This Recipe

Why should you whip up this Chicken Pot Pie? First off, it’s a one-pan wonder that means easy cleanup—who doesn’t love that?! It’s also budget-friendly, allowing you to feed the whole family without breaking the bank. And let’s be honest, nothing says “I love you” quite like hearty chicken surrounded by crispy pastry. Plus, it’s impossibly adaptable, so you can be creative without the pressure!

Ingredients

You don’t need fancy stuff — just these basics!

12 oz bacon, sliced
2 – 3 tablespoons bacon grease
1 large onion, finely chopped
3 garlic cloves, minced
4 medium carrots, diced
1 cup frozen peas
1/4 cup flour
1 teaspoon thyme
1/2 teaspoon dried rosemary
3 tsp Better Than Bouillon Chicken Bouillon
2 cups water
2 cups heavy cream
1 teaspoon salt (adjust to taste)
3 cups rotisserie chicken, shredded
1-2 sheets frozen puff pastry, thawed and cut into squares (1 sheet for the top only, 2 sheets for both top and bottom)
1 egg (for egg wash)

Directions

Let’s get cooking! Follow these simple steps to whip up your pot pie.

Preheat your oven to 400°F (200°C).
If using puff pastry on the bottom, roll out one sheet slightly and fit it into the bottom of your 9×13 pan, making sure to press it up the sides.
Use a fork to prick holes all over the pastry, including the sides.
Bake for 12-15 minutes until lightly golden. Set aside to cool.
In a large skillet, cook the bacon until crispy. Remove and set aside, saving 2-3 tablespoons of grease.
Add the chopped onion to the skillet and sauté until softened (about 5 minutes).
Add minced garlic and cook for another 1-2 minutes until fragrant.
Toss in the diced carrots and cook until tender (about 7-10 minutes).
Stir in the flour and cook for 1-2 minutes to remove the raw taste.
In a separate bowl, dissolve the Better Than Bouillon in 2 cups of hot water.
Slowly whisk the chicken stock into the skillet and then add the heavy cream, whisking constantly. Let it thicken slightly.
Add thyme, rosemary, bacon, chicken, and peas. Season with salt and pepper, simmering for a few minutes.
Pour the filling into your baking dish.
Layer the puff pastry squares on top, slightly overlapping them.
Brush the pastry with a beaten egg for that gorgeous golden finish.
Bake in your preheated oven for 30-35 minutes, or until the pastry is golden and crispy.
Let it cool slightly before serving.

How to Make Chicken Pot Pie (Overview)

So, here’s the lowdown on making this pot pie. You start with crispy bacon and sautéed veggies to build flavor, then mix in a luscious cream sauce filled with rotisserie chicken. Pour that gloriously creamy mixture into a baking dish, drench it in golden puff pastry, and bake until it’s an irresistible golden brown. Pro tip? Don’t skip toasting the garlic—it makes all the difference!

How to Serve Chicken Pot Pie

Dress up your Chicken Pot Pie with a sprinkle of fresh herbs, freshly cracked black pepper, or even some flaky sea salt for extra crunch. Pair it with a crisp side salad to balance out the richness. The whole pie just radiates warm, comforting vibes with its golden crust and colorful filling. Trust me, the aroma alone will have everyone running to the table!

How to Store Chicken Pot Pie

Got leftovers? Lucky you! This Chicken Pot Pie will keep in the fridge for about 3-4 days and can be frozen for up to 3 months. Just make sure to let it cool completely before freezing. For reheating, pop it in the oven until it’s warmed through—about 20-25 minutes at 350°F should do the trick. Pro tip: throwing a sheet of foil over it helps keep that crust crispy while warming!

Tips to Make Chicken Pot Pie

Timing is key: Prepping ingredients ahead of time can save you a last-minute rush.
Texture Magic: For a creamier filling, don’t hesitate to swap some heavy cream for half-and-half or even sour cream.
Veggie Swap: Craving different veggies? Go ahead and throw in frozen broccoli, corn, or even mushrooms for a twist!
Bacon Lovers Rejoice: You can also use leftover ham or turkey if you’re feeling adventurous.
Egg Wash Essential: Don’t skip the egg wash! It gives your pastry that fab golden sheen.

Variation

Feeling jazzed up? Try adding spinach for a pop of color or some sriracha for a hint of spice. You can even swap out the chicken for vegan options like jackfruit or mushrooms for a delightful twist!

FAQs

Can I use fresh chicken instead of rotisserie chicken?
Yes, just cook and shred it beforehand! About 2 cups of cooked chicken will work perfectly.
What can I use instead of heavy cream?
You can substitute it with coconut cream for a dairy-free version or use half-and-half for a lighter option.
How do I freeze this pie?
Assemble and freeze unbaked. When you’re ready, bake straight from the freezer—just add about 10 extra minutes to your baking time.

📌 Pin this recipe for your next cozy dinner night!

Chicken Pot Pie

A comforting and creamy chicken pot pie filled with crispy bacon, rotisserie chicken, and vegetables, all encased in a flaky puff pastry crust. Perfect for family dinners or cozy nights in.

Imprimer la recette Pin Recipe

Temps de préparation 30

Temps de cuisson 45

Temps total 1 15

Portions: 6 servings

Type de plat: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 500

Ingredients Method Notes

Ingrédients

For the Filling

12 oz bacon, sliced Cook until crispy
2-3 tbsp bacon grease Reserve from cooking bacon
1 large onion, finely chopped
3 cloves garlic, minced
4 medium carrots, diced
1 cup frozen peas
1/4 cup flour
1 tsp thyme
1/2 tsp dried rosemary
3 tsp Better Than Bouillon Chicken Bouillon
2 cups water
2 cups heavy cream Can be substituted with half-and-half for a lighter option
1 tsp salt Adjust to taste
3 cups rotisserie chicken, shredded You can use fresh cooked chicken as a substitute

For the Pastry

1-2 sheets frozen puff pastry, thawed and cut into squares 1 sheet for the top only, 2 sheets for both top and bottom
1 egg for egg wash Essential for a golden finish

Method

Preparation

Preheat your oven to 400°F (200°C).
If using puff pastry on the bottom, roll out one sheet slightly and fit it into the bottom of your 9x13 pan, making sure to press it up the sides.
Use a fork to prick holes all over the pastry, including the sides.
Bake for 12-15 minutes until lightly golden. Set aside to cool.

Cooking

In a large skillet, cook the bacon until crispy. Remove and set aside, saving 2-3 tablespoons of grease.
Add the chopped onion to the skillet and sauté until softened (about 5 minutes).
Add minced garlic and cook for another 1-2 minutes until fragrant.
Toss in the diced carrots and cook until tender (about 7-10 minutes).
Stir in the flour and cook for 1-2 minutes to remove the raw taste.
In a separate bowl, dissolve the Better Than Bouillon in 2 cups of hot water.
Slowly whisk the chicken stock into the skillet and then add the heavy cream, whisking constantly until it thickens slightly.
Add thyme, rosemary, bacon, chicken, and peas. Season with salt and pepper, simmering for a few minutes.

Assembly

Pour the filling into your baking dish.
Layer the puff pastry squares on top, slightly overlapping them.
Brush the pastry with a beaten egg for that gorgeous golden finish.

Baking

Bake in your preheated oven for 30-35 minutes, or until the pastry is golden and crispy.
Let it cool slightly before serving.

Notes

Dress up your Chicken Pot Pie with a sprinkle of fresh herbs or flaky sea salt. It can be stored in the fridge for 3-4 days and frozen for up to 3 months. Avoiding the last-minute rush by prepping ingredients ahead of time is recommended.