The Best Ever Chicken Pot Pie…. with Bacon

Delicious creamy sauce loaded with vegetables, chicken, and bacon and baked to perfection with a golden puff pastry. The ultimate comfort food dinner for the cold months!! If you have any leftover Thanksgiving turkey, replace the chicken in this recipe and use turkey instead.

Tis the season for some comfort food!! I love to cook up this casserole in November or December during the holidays because it’s perfect for a lazy Sunday dinner. Warm, comforting, and delicious!! I’ve always loved chicken pot pie, ever since I discovered that the homemade stuff is so ridiculously good compared to the frozen pie of my childhood. I have made many versions over the years, but this one………

WINNER, WINNER, CHICKEN DINNER!!!

That was a little nerdy, I know. But this is my favorite. The crispiness and salty taste of bacon really add a nice flavor to the dish. I used to do a great homemade pie crust with this dish, until one day it occurred to me that a puff pastry would be a lot easier. And guess what? I think it tastes better too. But, if pie crust is your forte, than go for it!

To create the best ever chicken pot pie, you only need one skillet to cook everything. Start with the bacon, remove from pan, and continue with the chicken. Then add in your veggies, broth, seasonings, and creme fraiche:

Pour into a casserole dish, and cover with puff pastry:

Bake for 25 minutes, and done!!

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The Best Ever Chicken Pot Pie…. with Bacon

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 8 servings

Author Amy Rains

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Ingredients

• 6 slices nitrate-free bacon or turkey bacon
• 1 lb chicken breasts cut into small pieces or 2 cups pre-cooked shredded chicken
• 2 medium sized sweet potatoes peeled and cut into 1/2 inch cubes
• 1 medium sized yellow onion diced
• 1 clove garlic crushed
• 1 cup celery diced
• 1 cup frozen or fresh peas
• 1 tbsp arrowroot powder*
• 3 cups chicken broth
• 1/2 tbsp majoram
• 1/2 tsp celery salt
• 1/2 tsp salt + more to taste
• 1 tsp fresh thyme
• 3/4 cup creme fraiche + 1 tbsp
• 1 puff pastry sheet thawed

Instructions

1. Preheat your oven to 400
2. Grease a 8x12 or 9x9 inch casserole dish, set aside.
3. Heat up a large skillet to medium high heat, cook bacon for 5-8 minutes or until crispy. Set bacon aside, chop until small pieces, and leave bacon grease in the pan.
4. If using chicken breast, add to the pan. If using pre-cooked chicken, skip to the next step. Cook chicken for 2-3 minutes per side, until slightly golden.
5. Add onion, sweet potatoes, and garlic. Cook for 5 minutes, or until fragrant. Add celery, peas, and cook another 3-5 minutes. Sprinkle chicken and vegetables with arrowroot powder or flour.
6. Add chicken broth and spices, bring mixture to a boil. Reduce heat to simmer and let cook for another 5 minutes until mixture begins to thicken.
7. Add creme fraiche and stir until "melted", add bacon. Pour mixture into casserole dish.
8. Gently unroll puff pastry, and place over top of the casserole carefully rolling at the edges and sealing against the sides of the dish. Brush remaining tbsp of creme fraiche, and place inside oven.
9. Bake for 25 minutes, or until pastry has puffed and is golden brown. Remove from oven, let cool for 10 minutes before serving.

Recipe Notes

In place of arrowroot powder, you can use 1/4 cup all-purpose flour