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  • Prep 30 min
  • Total 60 min
  • Servings 4
  • Pinterest
    628
  • Print
    753
  • Save
    327
  • Facebook
    188
  • Email
    98

Cook up this simple and savory pot pie for your next meal! MORE + LESS -

Tieghan Gerard
September 20, 2016

Ingredients

3
tablespoons butter
1
pound 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

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  • 1
    Preheat oven to 400ºF. 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

No nutrition information available for this recipe
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!

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.

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