Chicken and Bacon Pot Pie with Bacon Cheddar Biscuits
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 -6 servings
Chicken and Bacon Pot Pie with Bacon Cheddar Biscuits
Description
Chicken and Bacon Pot Pie with Bacon Cheddar Biscuits starts with cooking diced bacon until crisp, then using the rendered fat to sauté carrots, onion, celery, garlic, and peas. This vegetable mix is seasoned and placed in a baking dish. A roux of butter and flour is combined with chicken broth and cream to form a rich, thickened sauce. Bacon and shredded cooked chicken are stirred into the sauce and poured over the vegetables. The biscuit topping is made by incorporating diced bacon and shredded cheddar cheese into biscuit dough, which adds a savory, cheesy crust once baked.
The pot pie bakes covered initially, allowing the filling to meld, before the biscuit topping is added and baked until golden. The interplay of creamy, bacon-infused chicken filling with the flaky, cheesy biscuits gives a satisfying contrast of textures and flavors. This dish serves well as a standalone hearty meal.
While the recipe doesn't specify longer storage or freezing tips, preparing the components separately ahead of time could ease assembly later. Using cooked chicken ready for shredding helps streamline the process.
Ingredients
Chicken and Bacon Pot Pie
- 6 lices Bacon diced
- 3 carrot peeled, cut in half lengthwise, then sliced (about 1 1/4 cups sliced carrots
- 1 onion diced (about 1 1/4 cup diced onion, medium
- 2 celery sliced (about 1 cup sliced celery, stalks
- 3 cloves garlic minced
- 1 cup peas frozen
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- 1/3 cup heavy cream
- 2 cups cooked shredded chicken
Bacon Cheddar Biscuits
- 3 lices Bacon diced
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter cut into small pieces
- 3/4 cup cheddar cheese shredded
- 3/4 cup heavy cream
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 400ºF.
- Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate and set aside.
- Drain the bacon grease from the skillet, leaving about 1 tablespoon in the skillet. Return to the heat and add the carrots, onion and celery and cook until softened, about 5-8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add in the peas and cook for an additional minute. Season with salt and pepper, then pour the vegetable mixture into a 9x13-inch baking dish. Set aside.
- Return the skillet to the heat and melt the butter over medium heat. Sprinkle in the flour and whisk for a minute. Slowly whisk in the chicken broth. Continue to cook until the mixture starts to bubble and become thick. Once the consistency of cream, stir in the heavy cream and cook an additional minute. Stir in the reserved bacon and the chicken. Pour the mixture over the vegetables in the dish. Cover with foil while you make the biscuits.
- In a small skillet, cook the bacon until crisp. Remove to a paper towel lined plate and set aside.
- In a bowl, combine the flour, baking powder and salt. Add the butter, and with a fork or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the cheddar cheese and the bacon. Add the cream and stir just until combined.
- Dust a work surface with flour and pour the mixture out onto it. Knead a few times, just until the mixture comes together. Roll the dough out to about 1/3” thick. Using a round cutter, about 3” in diameter, cut out 9-12 biscuits. (I don’t like to re-roll the scraps as they can become tough, so I will just bake the scraps on a separate baking sheet to let the kids eat.)
- Uncover the pot pie mixture and place the biscuits on top. Bake the until the pot pie is bubbly and the biscuits have started to brown, about 20-25 minutes. If the biscuits start to get too brown, cover the dish with foil. Remove from the oven.
- As soon as the dish comes out of the oven, brush the melted butter on top of the biscuits. Let the mixture sit for 5 minutes before serving.
User Reviews
Overall Rating
5
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