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Bacon Pot Pie

Bacon Pot Pie
  • Prep 30 min
  • Total 60 min
  • Servings 4
Cook up this simple and savory pot pie for your next meal!
By Half Baked Harvest
Updated May 11, 2017
Make With
Make With
Pillsbury Pie Crust

Ingredients

  • 3 tablespoons butter
  • 1 lb button mushrooms, sliced
  • 2 carrots, peeled and chopped
  • 2 thyme sprigs
  • 3 tablespoons flour
  • 1/2 cup white wine
  • 2 cups milk
  • Pinch of cayenne pepper
  • 1 1/2 cups frozen peas
  • 1-2 cups chopped or shredded chicken
  • 1/3 cup Parmesan cheese
  • 1 Pillsbury™ Refrigerated Pie Crust
  • 8 slices thick cut bacon
  • 1 tablespoon brown sugar
  • Rosemary, for serving (optional)

Steps

  • 1
    Preheat oven to 400°F. Lightly grease an 8-9 inch pie plate.
  • 2
    Heat a large skillet over medium heat. Add butter. Once melted, add mushrooms and carrots. Cook for 5-8 minutes or until carrots are soft. Stir in fresh thyme and cook another minute. Add flour and continue cooking a minute longer. Slowly pour in wine and milk, whisking to ensure that no clumps form in sauce. Bring sauce to a low boil. Reduce heat and stir in cayenne pepper, peas and cooked chicken. Simmer sauce for 5 minutes or until thickened. Remove from heat and let cool. Stir in the Parmesan cheese.
  • 3
    Unroll the pie dough and use your hands to fit it into the pie plate. Using a fork, crimp around the edges. Pour the pot pie filling into the crust.
  • 4
    Weave a lattice with 8 bacon slices (4 in one direction and 4 in the other—keep them lengthened as long as possible because they’ll shrink when they cook). I found thick cut bacon worked best.
  • 5
    Sprinkle bacon with brown sugar. Place pie on a baking sheet and bake for 25-35 minutes or until the filling is bubbling and the bacon is crisp. If the crust starts to get too brown before the bacon is crisp, cover the edges of the pie with foil.
  • 6
    Serve hot with fresh rosemary. Enjoy!

Expert Tips

  • If you have leftover holiday turkey, use this in place of the chicken.
  • You can use any assortment of veggies in this pot pie.
  • For an extra kick, sprinkle the bacon with a mix of brown sugar and cayenne pepper!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
310
Total Fat
34g
53%
Saturated Fat
16g
81%
Trans Fat
1/2g
Cholesterol
95mg
32%
Sodium
880mg
37%
Potassium
870mg
25%
Total Carbohydrate
52g
17%
Dietary Fiber
4g
16%
Sugars
16g
Protein
30g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • 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! Serve the pie warm, with a sprinkle of fresh rosemary if desired.
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