This is the ultimate comfort food recipe. When Jeff and I were dating, he asked me if I could make him a chicken pot pie. I flipped my hair and said, “of course!” even though I had never made one in my life. I was certain that it couldn’t really be that hard. I tried a few different recipes before I settled on this super easy creation.
Tonight, I added a little extra to my normal recipe by adding bacon to the pie. It’s totally optional, but who wouldn’t want bacon in their chicken pie???
Here’s what you need for my super easy Bacon Chicken Pot Pie:
4 slices of bacon
1 can cream of chicken soup
1 can chicken broth
Small bag mixed vegetables (carrots, corn, and peas)
2 refrigerated pie crusts
Salt and pepper to taste
Start by boiling the chicken breasts. When they are done, shred and set aside.
Dice the bacon into small pieces. Spray a medium sized pot (I love my enamel coated cast iron Dutch oven for this!) with cooking spray and heat over medium-high heat. Cook the bacon until done.
When the bacon is done, remove and drain on a paper towel. Turn the heat down to low. Deglaze the pot with a splash of chicken broth. Add the cream of chicken soup and about half the can of chicken broth. Stir until well mixed. Stir in the frozen mixed vegetables. Cover and let cook on low for about 10 minutes.
Roll out one pre-made pie crust into the bottom of a pie pan.
Cut vent slits in the top of the pie. I usually cut three large ones in the middle and a few tiny ones around the edges.
You can bake it just like this, OR if you want a really pretty, crispy crust, coat the top of the pie with an egg wash (one egg and some water whisked together and brushed onto the dough). This will give you a beautiful, golden brown crust.
Bake at 350 degrees for 50 to 60 minutes. Watch the crust carefully. You may need to cover the edges of the crust with foil to prevent them from burning (the edges cook faster than the rest of the pie).