Creamy Chicken Bacon Pot Pie

This creamy chicken bacon pot pie may be the best thing I made this year. It is filling, flavorful, comforting, and makes enough for leftovers. This pot pie is very similar to a classic chicken pot pie, but I added some bacon for flavor and instead of a pie crust, I use puff pastry. I have no doubt you will love the flavor of this dish and will come back to this recipe again and again.

Chicken Bacon Pot Pie

If you love my chicken bacon ranch sliders and creamy chicken bacon pasta, I know you will love this dish. Chicken bacon pot pie is basically a chicken and bacon casserole mixed with my homemade cream of chicken soup which acts just like a creamy condensed soup. I add some vegetables that I know my child will eat, the thickened soup mixture, bacon, and seasoned chicken. Then, I top the dish with squares of puff pastry and an egg wash. Once baked the dish comes together so wonderfully.

Pot Pie with Puff Pastry

I know that pot pies are traditionally made with pie crust, but when it comes to pot pie, I absolutely prefer puff pastry to pie crust. Not only is puff pastry easier to work with, I think the taste is better than pie crust. It is flakier and creates a beautiful look on top of this creamy chicken bacon pot pie.

The first time I used puff pastry on a pot pie was when I made this chicken pumpkin curry pot pie. It was so tasty and I was instantly hooked. When using puff pastry, you can either just keep it in the sheet it comes in and drape it over your pot pie, or you can do what I did – cut it into squares. I cut the puff pastry into little squares and then layered them around my pan.

When using puff pastry it is also important to coat the top with an egg wash. Making an egg wash is very easy. Just mix an egg with a little water. Then, use a pastry brush to brush the egg wash over the puff pastry. I usually have my daughter do this part, because she loves painting and even if it is a little messy, it comes out looking and tasting good.

What do you need to make a Creamy Chicken Bacon Pot Pie?

1. Bacon – I prefer to use a thin cut bacon in this recipe as it cooks faster, crisps up perfectly, and creates the perfect flavor.
2. Chicken – Using leftover chicken or rotisserie chicken is a great idea for this recipe. I have even made it with leftover turkey. When I made this recipe for the first time I used raw chicken breast that I seasoned myself. So, you have a lot of options here.
3. Puff Pastry – I buy the one from Trader Joe’s, but any brand will do! I have not tested this with gluten free puff pastry.
4. Frozen Vegetables – I buy the organic foursome from trader joes which has carrots, peas, corn, and string beans.
5. Carrots/Onions – This is for flavoring and added at the beginning of the recipe, to cook down in bacon fat. You can substitute leek for the onions.
6. Butter – I always use salted butter, so if you use unsalted, you may need to add additional salt to this recipe.
7. Chicken Broth – You can substitute chicken bone broth or vegetable broth.
8. Better than Bouillon – This is a paste that I find at most grocery stores. This is a more modern version of a bouillon cube that produces an ultra savory/umami like flavor.
9. Flour – All purpose Flour
10. Milk – Whole milk is best in this recipe
11. Egg – You need this to make an egg wash to coat the puff pastry

How to make a Chicken Bacon Pot Pie

INGREDIENTS  

• 3 slices Bacon diced
• 1 Carrot finely minced
• 1 small Onion diced. You can also substitute 1 leek.
• 4 tbsp Salted Butter
• 7 tbsp All Purpose Flour
• 2 cups Chicken Broth
• 1 cup Whole Milk
• 2 tsp Better than Bouillon chicken flavor
• 1/2 tsp garlic powder
• 1/4 tsp Sea Salt
• 2 or 3 cups Cooked Chicken Cut up or shredded. I used a LB of pre cooked chicken breast that I had seasoned with lawry’s seasoning salt and some “chicken seasoning” which has thyme, rosemary, sage, onion, garlic, and parsley prior to cooking it.
• 15 oz Frozen Vegetables I use the Organic Foursome from Trader Joes which has carrots, string beans, peas, and corn.
• 1 sheet Puff Pastry thawed

INSTRUCTIONS 

• Thaw your puff pastry.
• Dice up the bacon and cook it in a large oven safe pot on medium low heat. (see note)
• Before the bacon crisps up, add your diced carrot and onions or leeks. Stir frequently to ensure nothing is burning. You can add a little broth if anything is getting too dark. Cook until the bacon is crisp, carrots are soft, and onion/leek is soft and darker in color. 
• Add your butter and once it melts, slowly add in the flour. Stir until well combined. Then, slowly add in your broth. Whisk until well combined. 
• Then, add in your milk and better than bouillon and whisk until they are combined.
• Bring your heat to a boil and once it starts to boil, quickly lower the heat to low heat. Add in your chicken and frozen vegetables. You will see the mixture thicken up. Once the mixture is mixed well and very thick, turn off the heat and preheat the oven to 400F.
• Roll out your sheet of puff pastry slightly, and cut into 25 3” squares. 5 rows down and 5 rows across.
• Place puff pastry squares overlapping on top of the chicken bacon mixture in the skillet.
• Mix one egg with water in a bowl. Using a pastry brush, brush a thin layer on top of the puff pastry.
• Put it in the oven and bake for 25-30 minutes or until golden brown.

NOTES

1. If you do not have a pot you can use on both the stove top and in the oven, you can cook this on the stove top first, and then transfer it to a casserole dish before you add the puff pastry.