Is there anything cozier than a pot pie?
I could not think of a better meal for this time of year. It’s perfect for a crowd or just a simple family dinner. The bacon lattice top crust is also a really big hit! I mean, obviously.
December is a busy month for me, to say the least—I think it is for everyone. I have family coming to town in 10 short days and I’m running around like a turkey with its head cut off trying to get in work and Christmas shopping before everyone arrives. This means dinner needs to be quick and simple.
Enter this pot pie. Not only is it delicious, but also it comes together in no time and is always a huge it with my family. Like I said though, I think it’s that bacon crust—it gets them every time!
Ok, so here’s how we’re going to make this pot pie. Start out by making the filling. I just went with a classic chicken pot pie filling. Super simple and super delicious.
Once your filling is made, line your pie plate with one Pillsbury™ pie crust. I like to crimp around the edges with to give it a nice look.
Then pour the chicken pot pie filling into the crust.
Now grab your bacon and create a lattice crust by placing four slices of bacon in one direction and four in the other direction. Keep the bacon as long as possible because they’ll shrink when they cook. I found using thick cut bacon worked best.
Sprinkle the bacon with a little brown sugar and place in the oven. Bake for 25-30 minutes or until the bacon is crisp and cooked to your liking.
If the edges of your pie crust start to get too brown before the baking is done cooking, cover the crust with foil.
Serve the pie warm, with a sprinkle of fresh rosemary if desired.