Chicken And Bacon Pot Pie Food

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CHICKEN & BACON POT PIE



Chicken & Bacon Pot Pie image

Chicken pot pie is nearly always a guaranteed win. Add bacon, and your odds are even better. Add a cream cheese pie crust? That's a home run for sure!

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 8 servings

Number Of Ingredients 11

1 Foolproof PHILLY Pie Crust Recipe (see tip)
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1/2 lb. sliced fresh mushrooms
1 baking potato (5 oz.), peeled, cut into 1/2-inch pieces
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 Tbsp. flour
2-1/4 cups fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 cups shredded cooked chicken

Steps:

  • Prepare dough for Foolproof PHILLY Pie Crust Recipe and refrigerate as directed.
  • Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from pan.
  • Add vegetables and garlic to reserved drippings in pan; cook 5 min., stirring occasionally. Add flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese; cook and stir 1 min. or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray; top with bacon.
  • Heat oven to 400ºF. Roll out pie crust dough into 10-inch round between 2 sheets of waxed paper; place over chicken mixture. Flute edge, sealing crust to edge of pie plate. Cut several slits in crust to allow steam to escape. Place on baking sheet.
  • Bake 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

THE BEST EVER CHICKEN POT PIE.... WITH BACON



The Best Ever Chicken Pot Pie.... with Bacon image

Provided by Amy Rains

Time 50m

Number Of Ingredients 15

6 slices nitrate-free bacon or turkey bacon
1 lb chicken breasts (cut into small pieces or 2 cups pre-cooked shredded chicken)
2 medium sized sweet potatoes (peeled and cut into 1/2 inch cubes)
1 medium sized yellow onion (diced)
1 clove garlic (crushed)
1 cup celery (diced)
1 cup frozen or fresh peas
1 tbsp arrowroot powder*
3 cups chicken broth
1/2 tbsp majoram
1/2 tsp celery salt
1/2 tsp salt + more to taste
1 tsp fresh thyme
3/4 cup creme fraiche + 1 tbsp
1 puff pastry sheet (thawed)

Steps:

  • Preheat your oven to 400
  • Grease a 8x12 or 9x9 inch casserole dish, set aside.
  • Heat up a large skillet to medium high heat, cook bacon for 5-8 minutes or until crispy. Set bacon aside, chop until small pieces, and leave bacon grease in the pan.
  • If using chicken breast, add to the pan. If using pre-cooked chicken, skip to the next step. Cook chicken for 2-3 minutes per side, until slightly golden.
  • Add onion, sweet potatoes, and garlic. Cook for 5 minutes, or until fragrant. Add celery, peas, and cook another 3-5 minutes. Sprinkle chicken and vegetables with arrowroot powder or flour.
  • Add chicken broth and spices, bring mixture to a boil. Reduce heat to simmer and let cook for another 5 minutes until mixture begins to thicken.
  • Add creme fraiche and stir until "melted", add bacon. Pour mixture into casserole dish.
  • Gently unroll puff pastry, and place over top of the casserole carefully rolling at the edges and sealing against the sides of the dish. Brush remaining tbsp of creme fraiche, and place inside oven.
  • Bake for 25 minutes, or until pastry has puffed and is golden brown. Remove from oven, let cool for 10 minutes before serving.

CHICKEN MUSHROOM AND BACON PIE



Chicken Mushroom and Bacon Pie image

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when - as here - you know you're going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use [store] bought, all-butter, ready-rolled puff pastry and feel fine about it. I make the pie even easier by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for two in half an hour is not bad going.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

3 rashers streaky bacon, cut or scissored into 1-inch strips
1 teaspoon garlic infused oil
2 cups chestnut mushrooms, sliced into 1/4-inch pieces
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon Marsala
1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry

Steps:

  • Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
  • Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
  • Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
  • Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
  • Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
  • Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
  • Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

CHICKEN AND BACON POT PIE



Chicken and Bacon Pot Pie image

Pot pies are one of our favorite dishes to try, thanks to their savory, warm interior, and their crunchy outer layer. This one uses chicken as its star ingredient, but don't underestimate the power of the other ingredients, like bacon, veggies, sun-dried tomatoes and olives. All of them are simmered in tomato sauce, topped with a generous amount of Cheddar. The results are mouthwatering.

Provided by Vlad Popa

Categories     Chicken & turkey, Main course

Time 40m

Yield 2

Number Of Ingredients 14

1 tablespoon vegetable oil
2 bacon slices, chopped
5 ounces of chicken breast, cooked and shredded
½ red bell pepper, chopped
½ yellow bell pepper, chopped
6 sun-dried tomatoes es, sliced
10 green olives stuffed with pimento
salt
pepper
½ cup tomato sauce
parsley, chopped
¼ cup cheddar, shredded
¼ puff pastry sheet, thawed
1 egg, whisked

Steps:

  • Heat the vegetable oil in a skillet over medium heat.
  • Add the bacon and the cooked chicken. Cook for 1-2 minutes.
  • Add both bell peppers, the dried tomatoes, and green olives. Season with salt and pepper. Stir.
  • Pour the tomato sauce and add the parsley. Cook everything for 2 more minutes.
  • Preheat the oven to 360°F/180°C.
  • Transfer the mixture in a round ceramic baking dish, approximately 4-6 inches (10-15 cm) in diameter.
  • Top it with the shredded Cheddar.
  • Cut the puff pastry according to the diameter of the baking dish. Cover the dish with the pastry and secure it on the sides to fully cover it. Pierce the puff pastry with a fork. The small holes allow the hot air to come out from the inside.
  • Spread the whisked egg on top using a silicone brush.
  • Bake the dish for the next 25 minutes!

Nutrition Facts : Calories 591 calories, Protein 25 grams, Fat 29 grams, Carbohydrate 43 grams

CHICKEN BACON AND LEEK POT PIE/CASSEROLE



Chicken Bacon and Leek Pot Pie/Casserole image

Great comfort food! This is a delicious filling for a pot pie or served as a casserole, the flavours of the bacon and leek especially gives this chicken dish a lovely flavour and the herbs finish it off beautifully. Easy to prepare and can be frozen

Provided by JoyfulCook

Categories     Pot Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

1 kg chicken thigh, boneless and large dice
100 g bacon, smoky, big dice
1 onion, small, diced
1 celery rib, diced
150 g canned mushrooms, thick sliced
1/2 cup plain flour
1 1/2 tablespoons oil
1 leek, chopped, white only
1/2 cup white wine, not too dry
2 -3 cups chicken stock
1 teaspoon salt
2 -3 teaspoons lemon pepper
2 teaspoons lemon juice
1/2 teaspoon pepper, black, course
2 teaspoons mixed Italian herbs, the kind that has chili and garlic in it
2 tablespoons Italian parsley, chopped
cayenne pepper, a couple of shakes (optional)
cornflour, to mix

Steps:

  • Cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side.
  • Add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes.
  • Return the Chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. Thicken with some cornflour mixed with a small amount of water if necessary.
  • You can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.

Nutrition Facts : Calories 567.6, Fat 37.6, SaturatedFat 10.4, Cholesterol 153.7, Sodium 874.5, Carbohydrate 16.9, Fiber 1.7, Sugar 3, Protein 35.3

BACON POT PIE



Bacon Pot Pie image

I love the combination of bacon and cheese. Add some veggies and a homemade flaky pie crust and you have a comforting Sunday night meal or a cozy, filling breakfast. -Ashley Hudd, Holton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1/3 cup shortening
1/4 cup cold butter
5 to 7 tablespoons ice water
FILLING:
2 medium red potatoes, chopped
1 tablespoon water
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 cup chopped fresh or frozen broccoli, thawed
1 cup shredded cheddar cheese

Steps:

  • Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 493 calories, Fat 31g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 558mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

IMPOSSIBLE CHICKEN BACON RANCH PIE



Impossible Chicken Bacon Ranch Pie image

This is a combination of my favorite flavors. Chicken, bacon, cheese and ranch dressing in an impossible pie for brunch or a light dinner.

Provided by KelBel

Categories     Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups cooked chicken breasts, chopped
4 slices bacon, cooked and crumbled
1 1/2 cups frozen mixed vegetables
1 cup reduced-fat Italian cheese blend, shredded
1/2 cup Bisquick reduced-fat baking mix
1 (1 ounce) package ranch dressing mix
1 cup skim milk
2 eggs

Steps:

  • Heat oven to 400 degrees.
  • Spray a 9-inch pie plate with non-stick cooking spray.
  • Place chicken, bacon and mixed vegetables in pie plate. Sprinkle with cheese.
  • Combine remaining ingredients together until blended.
  • Pour over top of meat, cheese and vegetables in pie plate.
  • Bake 30-35 minutes or until knife inserted in center comes out clean.
  • Cool 5 minutes.

Nutrition Facts : Calories 238.8, Fat 12.5, SaturatedFat 3.9, Cholesterol 120.8, Sodium 233.2, Carbohydrate 10.2, Fiber 2.3, Sugar 0.1, Protein 21.3

CHICKEN, BACON AND LEEK POT PIE



Chicken, Bacon and Leek Pot Pie image

This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they don't eat pies here!!!)

Provided by becy959

Categories     Pot Pie

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 bbq chicken, flesh shredded
1 metric cup sliced button mushroom
2 small leeks
2 shallots
1 large clove garlic
1/2 metric cup white wine
1/2 metric cup sour cream
4 large slice bacon
1 teaspoon dried chives
1 tablespoon olive oil
1 sheet puff pastry
1 metric cup water
1 tablespoon flour

Steps:

  • Preheat oven to 180C.
  • Chop the shallots and garlic.
  • Heat olive oil in heavy base medium sized deep casserole on stove.
  • Add shallots and garlic and fry gently til transparent.
  • Chop bacon into small squares and fry.
  • Discard green section of leeks 1 inch above white section.
  • Clean leek stalks carefully.
  • Chop leeks into disks and add to fry mixture.
  • When leeks are soft, add sliced mushrooms.
  • Fry til mushrooms are darker and soft.
  • Add white wine and bring to boil.
  • Simmer for 5 minutes.
  • Add shredded bbq chicken pieces including skin pieces.
  • Add chives and some salt and pepper.
  • Add water and bring to simmer.
  • Mix flour with a bit of water in a cup til it is a paste.
  • Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
  • Add sour cream.
  • Fit circle of puff pastry over casserole and puncture surface with fork.
  • Bake in oven til pastry is golden.

Nutrition Facts : Calories 905.3, Fat 61.5, SaturatedFat 16.3, Cholesterol 172.5, Sodium 324.1, Carbohydrate 37.5, Fiber 1.8, Sugar 2.2, Protein 48.5

CHICKEN AND BACON POT PIE



Chicken and Bacon Pot Pie image

Chicken pot pie is nearly always a guaranteed win. Add bacon, and your odds are even better. Add a cream-cheese pie crust? That's a home run for sure!

Provided by PHILADELPHIA Cream Cheese

Categories     Cooking with Philly Canada

Time 1h15m

Yield 8

Number Of Ingredients 11

6 slices bacon, cut into 1/2-inch pieces
½ pound sliced fresh mushrooms
1 (5 ounce) potatoes, peeled and cubed
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 ¼ cups 25%-less-sodium chicken broth
½ cup PHILADELPHIA Light Brick Cream Cheese Spread, cubed
3 cups shredded cooked chicken
1 recipe Foolproof PHILLY Pie Crust*

Steps:

  • Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 teaspoons drippings from skillet.
  • Add vegetables and garlic to reserved drippings in skillet; cook 5 minutes, stirring occasionally. Stir in flour; cook and stir 1 minute. Gradually stir in broth. Bring to boil. Add cream cheese product; cook and stir 1 minute or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate or shallow 1.5-L casserole dish; top with bacon.
  • Heat oven to 400 degrees F (200 degrees C). Prepare dough for Foolproof PHILLY Pie Crust and roll into shape 1/2 inch larger than top of casserole dish; place over chicken mixture. Flute edge, sealing to edge of dish. Cut several slits in crust to allow steam to escape. Place on baking sheet.
  • Bake 40 minutes or until golden brown, covering edge of crust with foil for the last 10 minutes if necessary to prevent overbrowning.

Nutrition Facts : Calories 418.5 calories, Carbohydrate 21.6 g, Cholesterol 106.2 mg, Fat 26.1 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 3.6 g, Sodium 435.4 mg, Sugar 2.5 g

CHICKEN IN EVERY POT PIE



Chicken in Every Pot Pie image

This pie is stocked full of chicken and vegetables.

Provided by Debbie Rowe

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Yield 8

Number Of Ingredients 12

4 cups cubed, cooked chicken meat
1 ½ cups chicken broth
1 ½ cups frozen green peas
4 carrots, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups baking mix
1 ¼ cups milk
1 teaspoon garlic powder
½ teaspoon celery seed
¼ teaspoon paprika

Steps:

  • In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
  • Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
  • Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
  • Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 33.9 g, Cholesterol 55.5 mg, Fat 6.7 g, Fiber 2.3 g, Protein 26.2 g, SaturatedFat 1.9 g, Sodium 1147.1 mg, Sugar 7 g

CHICKEN, MUSHROOM AND BACON POT PIE



Chicken, Mushroom and Bacon Pot Pie image

Make and share this Chicken, Mushroom and Bacon Pot Pie recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 10

3 slices streaky bacon
1 teaspoon garlic oil
5 ounces mushrooms, sliced
1/2 lb chicken thigh fillet, cut into small strips
7/8 ounce flour
1/2 teaspoon dried thyme
1 tablespoon butter
10 1/8 ounces hot chicken stock
1 tablespoon marsala wine
puff pastry sheet

Steps:

  • Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
  • Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
  • Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
  • Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

Nutrition Facts : Calories 538.1, Fat 36.1, SaturatedFat 13.3, Cholesterol 148, Sodium 626.4, Carbohydrate 13.4, Fiber 1.2, Sugar 1.7, Protein 32.5

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From withablast.net


BEST COOKING CARROT RECIPES: CHICKEN AND BACON POT PIE
3 cups shredded cooked chicken ; 1 recipe foolproof philly pie crust* Recipe. Preparation Time: 35 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins cook and stir bacon in dutch oven or large deep skillet on medium heat until crisp. remove bacon from skillet with slotted spoon; drain on paper towels. discard all but 2 teaspoons drippings from ...
From worldbestcarrotrecipes.blogspot.com


CREAMY CHICKEN PIE WITH PUFF PASTRY - THE COOKING COLLECTIVE
2019-05-09 Grease a large, round pie tin or dish and cover the base with short crust pastry. Gently poke some holes in the base with a fork. Blind bake the base for 10-15 minutes, until the base is almost cooked. Add the pie filling and cover with puff pastry. Continue to bake until the top is golden and flaky. Serve hot.
From thecookingcollective.com.au


CHEESY CHICKEN AND BACON POT PIE RECIPES ALL YOU NEED IS …
Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours. Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.
From stevehacks.com


CHICKEN AND MUSHROOM PIE WITH BACON - NICKY'S KITCHEN SANCTUARY
2019-03-07 Add the mushrooms, chicken, bacon and lemon juice and stir. Turn off the heat (don’t worry, the mushrooms will cook through in the oven). Fill the pie base with the chicken mixture. Brush the edges of the pastry with egg wash, then top the pie with the remaining piece of pastry. Pinch the edges to seal.
From kitchensanctuary.com


25 CHICKEN AND BACON RECIPES TO TRY ASAP | ALLRECIPES
2021-08-25 25 Chicken and Bacon Recipes to Try ASAP. Chicken and bacon are a match made in heaven. Think about it: The meaty pair is delicious in practically every situation, from bacon-wrapped breasts and tenders to comforting pastas, soups, and casseroles. Whether you're searching for a quick and easy meal to make with kitchen staples, a crowd-pleasing ...
From allrecipes.com


BEST COOKING CARROT RECIPES: CHICKEN AND BACON POT PIE
Ingredients. Servings: 8 6 slices bacon, cut into 1/2-inch pieces ; 1/2 pound sliced fresh mushrooms ; 1 (5 ounce) potatoes, peeled and cubed ; 1 onion, chopped
From worldbestcarrotrecipes.blogspot.com


COMFORT FOOD: PATCHWORK CHICKEN-BACON POT PIE!
2016-01-27 It also allows you to feel a little less guilty about the addition of the bacon! Patchwork Chicken-Bacon Pot Pie, recipe adapted from Southern Living. Serves 6 – 8. Ingredients. 5 thick bacon slices, diced (about 1 cup) 1 medium-size sweet onion, chopped. 12 oz. bag frozen chopped carrots, thawed. 3 stalks of celery, chopped. 1/2 cup dry ...
From homeiswheretheboatis.net


MINI CHICKEN POT PIES WITH BACON AND MARJORAM - EPICURIOUS
2007-08-22 Step 1. Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to …
From epicurious.com


NO-PEEK CRACK CHICKEN & RICE - PLAIN CHICKEN
2022-08-12 Lightly spray a 9×13-inch baking dish with cooking spray. In a bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and 2 Tbsp ranch dressing mix. Stir in uncooked rice, 6 Tbsp bacon, and 1½ cups cheese. Pour the rice mixture into the baking dish. Place chicken breasts on top of the rice mixture.
From plainchicken.com


EASY CHICKEN POT PIE - CLOUDY KITCHEN
2021-03-28 Brush the top of the pie all over with egg wash. Bake for 15 minutes at 425°/ 220°c then reduce the heat to 400°f / 200°c and bake for a further 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. Allow to stand 10 mins before serving. Store leftovers in an airtight container in the fridge.
From cloudykitchen.com


CHICKEN POT PIE WITH BACON-AND-CHEDDAR BISCUITS RECIPE
Prepare Filling: Preheat oven to 425°F. Melt ⅓ cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
From southernliving.com


BACON POT PIE RECIPE - LIFEMADEDELICIOUS.CA
2018-04-20 Steps. 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.
From lifemadedelicious.ca


CHICKEN POT PIE WITH BACON-AND-CHEDDAR BISCUITS
Add cheese, bacon, chives, and whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits. – Bake Chicken Pie Filling at 425° for 15 minutes.
From myallsouth.com


DOUBLE CRUST CHICKEN POT PIE - SOUTHERN FOOD AND FUN
2020-01-15 Step 6. Add cream to the skillet and simmer on medium-low about 10 minutes until thickened. Add chicken, bacon, parsley, thyme, dried, thyme, salt, and pepper. Add additional stock if needed. Putting it together. Step 1. Remove pie crusts from refrigerator and roll out the first one to a 12-inch diameter.
From southernfoodandfun.com


JUST LIKE HOME: BACON & CHICKEN POT PIE | THE JOURNAL
2010-11-16 8. Once the chicken stock has reduced by about half (20-30 minutes), strain it into the butter flour mixture, add the peameal bacon and cream. Simmer for 5 minutes. Season to taste with salt and pepper and pour into pie dish. Uncooked Pie. Finish it Off 9. Place pie shell onto your pie dish, make sure all the sides are well sealed by pinching ...
From queensjournal.ca


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