Country Chicken & Bacon Pot Pie

I don’t know if you’ve noticed a shift in the recipes I’ve been posting lately, but we’re finally starting to move away from sandwiches, salads and cool dinners. Fall is right around the corner, and I’m more ready than ever.

Even better? Squash September starts on Friday…my unofficial welcome to the cooler months. Acorn, butternut, spaghetti, zucchini, delicata—all of your favorite squashes are on tap for this coming celebration. Like always, there will be dessert, dinner, and wide array of different recipes posted featuring my favorite fall/winter vegetable.

Until then, I’ll leave you with some transitional recipes. Bakes, casseroles, and stuffed dishes will rule on Leen Cuisine for the next few days.

This pot pie dish is something spectacular. I rarely make pot pies, but I know the next time I do it will be this one. It’s creamy, salty, and oh so homey. When it bakes, it smells warm and inviting.

Most pot pies have potatoes and carrots in a thick cream sauce. This is a little different. There’s no white cream sauce, instead, the creamed corn and chicken broth bake into this deliciously savory-sweet sauce.

Bacon, chicken, carrots and corn. What a lovely combination. An easy faux-lattice pie crust on top, and you have yourself a delicious dinner that the whole family will love.

Country Chicken & Bacon Pot Pie

• Servings: 4-6
• Time: 1 hr
• Difficulty: Easy
• Print

A hearty chicken pot pie with bacon, corn and carrots.

Ingredients

• 1/2 lb. bacon, diced
• 1 lb. boneless, skinless chicken breast, cubed
• salt and pepper
• 1 large onion, diced
• 4 large carrots, sliced thin
• 1 can cream-style corn
• 1/2 cup chicken broth
• 2 TBS. dijon mustard
• 1 frozen pie crust, thawed and unrolled
• 1 TBS. melted butter
• Parmesan cheese, for topping

Directions

1. Preheat oven to 400 degrees. Spray an 11×7″ baking dish with cooking spray. Meanwhile, heat a large skillet over medium high heat. Cook bacon until browned and crispy. Drain on paper-towel lined plate. Drain bacon drippings, reserving 1 tablespoon.
2. Cook chicken in bacon drippings. Season with salt and pepper. Cook until chicken is no longer pink, about 5-6 minutes. Remove to bacon plate.
3. Add onion and carrot to drippings. Saute until onion is tender, about 3-4 minutes. Stir in corn, broth and mustard. Heat to a boil, then remove from heat and add chicken and bacon.
4. Pour chicken mixture into prepared baking dish. Roll out pie crust and cut into thin strips. Lay pie strips on top of filling in a lattice formation. Brush with melted butter. Bake, uncovered, for 30-35 minutes or until golden brown. Sprinkle with Parmesan and bake for another 1-2 minutes.

Step-By-Step Instructions

Preheat oven to 400 degrees. Spray an 11×7″ baking dish with cooking spray.

Meanwhile, heat a large skillet over medium high heat. Cook bacon until browned and crispy.

Drain on paper-towel lined plate. Drain bacon drippings, reserving 1 tablespoon.

Cook chicken in bacon drippings. Season with salt and pepper. Cook until chicken is no longer pink, about 5-6 minutes. Remove to bacon plate.

Add onion and carrot to drippings. Saute until onion is tender, about 3-4 minutes.

Stir in corn, broth and mustard. Heat to a boil, then remove from heat and add chicken and bacon.

Pour chicken mixture into prepared baking dish. Roll out pie crust and cut into thin strips. Lay pie strips on top of filling in a lattice formation.

Brush with melted butter. Bake, uncovered, for 30-35 minutes or until golden brown. Sprinkle with Parmesan and bake for another 1-2 minutes.