Loaded Chicken-Bacon Pot Pie

Deli-roasted chicken and puff pastry shortcut time; bacon, white wine and mustard give the gravy and vegetables savory punch.

Loaded Chicken-Bacon Pot Pie

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  • Prep Time


  • Total Time


  • Servings



  • 5

    thick bacon slices, diced (about 1 cup)

  • 1

    medium-size sweet onion, chopped

  • 2

    garlic cloves, chopped

  • 1

    cup chopped carrots

  • ½

    cup dry white wine

  • cup all-purpose flour

  • 3

    cups reduced-sodium organic chicken broth

  • ¾

    cup whipping cream

  • tbsp dry mustard

  • 2

    tsp fresh thyme leaves

  • 1

    tsp kosher salt

  • tsp ground red pepper

  • 4

    cups shredded deli-roasted chicken

  • 1

    cup small frozen sweet corn

  • ½

    (17.3 oz) package frozen puff pastry sheets, thawed

  • 1

    large egg, lightly beaten


1. Preheat oven to 400F. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp. Drain on paper towels, reserving 3 tbsp drippings. 2. Add onion to hot drippings, and saute 3 minutes. Add garlic and next 2 ingredients; saute 4 to 5 minutes or until carrots are crisp-tender. Remove from heat, and add wine. Return to heat; cook 2 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in broth; bring to a boil. Boil, whisking constantly, 2 to 3 minutes or until thickened. Stir in cream and next 4 ingredients. 3. Remove from heat, and stir in chicken, corn, and bacon. Spoon mixture into a lightly greased 11x7-inch baking dish. Place pastry over hot filling, pressing edges to seal and trimming off excess. (Use scraps to cover any exposed filling, if necessary). Whisk together egg and 1 tbsp water. Brush over pastry. 4. Bake at 400F on lower oven rack 35-40 minutes or until browned and bubbly. Let stand 15 minutes before serving. **Note: you can also make these in 6 (12 oz.) ramekins. Cut pastry into circles; place over ramekins after filling. Bake as directed.


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