Chicken Pot Pie


The weather has been pretty awful lately and quite unpredictable. To compensate for the slow moving transition into summer, I decided to squeeze in one last hearty warm comfort meal that will last me a few days. This is a meal I have made plenty of times, but I wanted to spice it up a bit. What greater way to do so than by adding BACON!? Bacon is famous for making just about any dish better and in this case it sure did! The chicken I made for the pot pie was probably one of the best tasting chicken I have ever made and I wanted to just eat it plain. Hubby and I had to stop ourselves from devouring it all before it went into the rest of the pie filling. The crust I made was with Bisquick for a crunchy top and doughy bottom, however you can use Pillsbury pie crust to top your pot pie which will give it a nice flaky topping. I have also used the pie crust in the past, it comes out great and is really easy to work with. This recipe is a tad time consuming, so I recommend trying it out on the weekend or a night you are free, but it will definitely be worth it.


4 medium/large potatoes (I used red skinned)

3 chicken breasts

1/2 medium sweet onion diced

5 slices of extra thick bacon chopped

2 cans of cream of chicken soup (try to remove as much of the chicken pieces from soup as you can)

1 bag of steamed peas

1 bag of steamed corn

2 fresh carrots if desired pealed and sliced (The steamed ones taste awful, but I didn’t use carrots because my husband doesn’t like them)

1/2 cup shredded cheddar cheese

1 1/2 cup milk

2 cups Bisquick

1 teaspoon basting oil or olive oil

Salt to taste

Pepper to taste

1/2 teaspoon meat tenderizer

1 teaspoon butter melted


Serving size= 6

Preheat oven to 400 degrees F. Chop bacon into small pieces and place over medium heat in frying pan. Cook until crispy, set bacon and grease aside (do not throw away grease). Meanwhile, wash, peel, and cut potatoes into desired size and boil in water until soft. The potatoes should be tender, but not mushy. Add oil to pan over medium heat and season both sides of chicken breasts with salt, pepper, and meat tenderizer. Place chicken in pan and cook until it is no longer pink inside. Half way through cooking, pour half of the bacon grease over top of chicken. Individually, steam the peas and corn for about 6 minutes in the microwave, then set aside. Cut onion and saute over medium heat in the remainder of bacon grease. Once onion is lightly browned and soft, remove from heat and set aside. In a saucepan or small pot over medium-high heat, combine cream of chicken cans, shredded cheddar cheese, and 1/2 cup of milk. Stir frequently until mixture thins out, roughly 10 minutes. In an oven safe dish, combine all cooked ingredients, chicken, onions, potatoes, corn, peas, and bacon. Mix well so all ingredients are distributed throughout the dish, lightly stir in liquid, and then season with some more salt and pepper to taste. If your using the pie crust, then just top the dish with it, make sure all the corners are pressed down, and baste top with melted butter. If making the crust, combine 2 cups Bisquick and 1 cup milk, mix until texture is fluffy, but sticky. Spread evenly over top of pot pie filling, baste with some melted butter, and sprinkle some extra cheddar cheese on top.  Bake for about 10-12 minutes or until top is lightly brown and crispy.





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1 Comment

  • Bob A May 1, 2016 at 1:47 pm

    WELL WRITTEN, NICE iDEA, I could eat about 5 of them!!


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