Loaded Chicken Bacon Pot Pie Recipes

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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.

LOADED CHICKEN-BACON POT PIE



LOADED CHICKEN-BACON POT PIE image

Categories     Chicken     Casserole/Gratin

Yield 6

Number Of Ingredients 18

5 thick bacon slices, diced (about 1 cup) $
1 medium-size sweet onion, chopped
2 garlic cloves, chopped
1 cup chopped carrots $
1 (8-oz.) package fresh mushrooms, halved $
1/2 cup dry white wine $
1/3 cup all-purpose flour $
3 cups reduced-sodium or organic chicken broth $
3/4 cup whipping cream
1 1/2 tablespoons dry mustard
2 teaspoons fresh thyme leaves
1 teaspoon kosher salt
1/8 teaspoon ground red pepper
4 cups shredded deli-roasted chicken $
1 cup small frozen sweet peas
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg, lightly beaten $
Garnish: fresh thyme

Steps:

  • 1. Preheat oven to 400°. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp. Drain on paper towels, reserving 3 Tbsp. drippings. 2. Add onion to hot drippings, and sauté 3 minutes. Add garlic and next 2 ingredients; sauté 4 to 5 minutes or until carrots are crisp-tender. Remove from heat, and add wine. Return to heat; cook 2 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in broth; bring to a boil. Boil, whisking constantly, 2 to 3 minutes or until thickened. Stir in cream and next 4 ingredients. 3. Remove from heat, and stir in chicken, peas, and bacon. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Place pastry over hot filling, pressing edges to seal and trimming off excess. (Use scraps to cover any exposed filling, if necessary.) Whisk together egg and 1 Tbsp. water. Brush over pastry. 4. Bake at 400° on lower oven rack 35 to 40 minutes or until browned and bubbly. Let stand 15 minutes before serving. Note: You can also make these in 6 (12-oz.) ramekins. Cut pastry into circles; place over ramekins after filling. Bake as directed.

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

LOADED CHICKEN POTATO SOUP



Loaded Chicken Potato Soup image

Chicken pot pie meets a loaded baked potato.

Provided by The Dude

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 2h40m

Yield 8

Number Of Ingredients 17

2 ½ pounds russet potatoes
1 pound skinless, boneless chicken breast halves, cut into chunks
2 tablespoons olive oil, or as needed
1 teaspoon salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
1 onion, diced
1 cup diced carrots
2 stalks celery, diced
6 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
1 cup chicken stock
1 cup bite-size broccoli florets
½ cup bacon bits, divided
2 green onions, chopped
5 ounces shredded sharp Cheddar cheese, divided
1 cup sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Prick potatoes with a fork and wrap each potato in aluminum foil.
  • Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
  • Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
  • Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
  • Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
  • Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
  • Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
  • Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
  • Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Nutrition Facts : Calories 510.1 calories, Carbohydrate 36.4 g, Cholesterol 100.2 mg, Fat 28.3 g, Fiber 4.4 g, Protein 28.5 g, SaturatedFat 15.3 g, Sodium 949.8 mg, Sugar 7.5 g

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.

LOADED BAKED POTATO & CHICKEN CASSEROLE



Loaded Baked Potato & Chicken Casserole image

Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.

Provided by bsmith1

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs chicken breasts, cubed
8 potatoes, cubed
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
3 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced

Steps:

  • Preheat oven to 500 degrees.
  • In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  • Add potatoes to bowl and allow to marinate for 10 minutes.
  • Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
  • Coat baking dish with cooking spray.
  • Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
  • Fry bacon and set aside to drain.
  • Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
  • Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
  • Crumble the bacon, grate the cheese, and chop the green onions.
  • Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
  • Add fresh green onions before serving.

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

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

LOADED BARBECUE CHICKEN AND POTATO CASSEROLE



Loaded Barbecue Chicken and Potato Casserole image

Start with sour cream-and-cheddar-spiked mashed potatoes, then load up on barbecue chicken, bacon and more cheese for an irresistibly indulgent dinner that's on the table in under an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

2 cups water
3 tablespoons butter
1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potato mix
3/4 cup sour cream
1 1/2 cups shredded Cheddar cheese (6 oz)
3 cups chopped cooked rotisserie chicken (about 1 lb)
1 bottle (12 oz) Annie's™ Naturals organic sweet & spicy BBQ sauce
1/2 cup chopped green onions
6 slices bacon, crisply cooked, crumbled

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In 3-quart saucepan, heat water and butter to boiling over medium-high heat. Remove from heat; stir in potato mix, and let stand 1 minute. Stir in sour cream and 1 cup of the cheese until completely blended. Spoon mixture into baking dish.
  • In medium bowl, stir together chicken, BBQ sauce and 1/4 cup of the green onions. Spoon chicken mixture over potatoes; top with bacon and remaining 1/2 cup cheese.
  • Bake 22 to 25 minutes or until cheese is melted and edges are bubbly. Top with remaining 1/4 cup green onions.

Nutrition Facts : Calories 510, Carbohydrate 36 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1610 mg, Sugar 15 g, TransFat 1 g

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2021-08-12 Heat half the oil in a large pan; brown the chicken in batches. Set aside. Add remaining oil; fry the onion and carrot for 10min. Add the bacon and cook for 3min. Stir in flour and cook for 1min ...
From goodhousekeeping.com


LOADED CHICKEN & POTATOES (EASY AND DELICIOUS!) - CREATIONS BY KARA
Place cubed chicken and potatoes in a large bowl. Whisk together oil and seasonings and add to chicken mixture. Stir till well combined. Pour into a greased 9x13" pan. Bake uncovered at 400° for 50-55 minutes or till potatoes are tender. Sprinkle cheese, bacon, and green onion on top. Bake 5 more minutes.
From creationsbykara.com


CHEESY CHICKEN BACON RANCH POT PIE - KELLI'S KITCHEN
2013-08-05 Allow to cool slightly. Mix flour, buttermilk, butter, Ranch and pepper together. Place chicken in a non-stick sprayed 8×8 or 9×9 casserole dish. Sprinkle cheese and bacon over chicken then pour the broth/soup over chicken. Lightly pour and spread flour mixture over top. Place in a pre-heated 425 F degree oven for about 45 minutes.
From kelliskitchen.org


CROCK POT LOADED CHICKEN - RECIPES THAT CROCK!
Put your chicken in your crock pot. Sprinkle your chicken with your ranch dressing packet. Cover with your mushrooms and onions. Pour your soup in your skillet, warm through, then pour over your chicken. Cover and cook on low for 4-5 hours, check with a meat thermometer to know when the chicken is done. Sprinkle your cheese evenly across and ...
From recipesthatcrock.com


CHICKEN POT PIE HAND PIES - SPOON FORK BACON
2016-04-18 Preheat oven to 425˚F. For filling: Melt butter in a medium saucepan over medium-high heat. Add onions, carrot and celery and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper. Reduce heat to medium and stir in flour and cook for 2 minutes.
From spoonforkbacon.com


MINI CHICKEN BACON RANCH POT PIES RECIPE - PILLSBURY.COM
Spray 8 regular-size muffin cups with cooking spray. 2. In medium bowl, mix chicken, bacon, spinach, onion, dressing and 1/2 cup of the cheese until well mixed. Set aside. 3. Separate dough into 8 biscuits; press each biscuit into 5 1/2-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming 1/4-inch rim.
From pillsbury.com


CHICKEN AND MUSHROOM PIE WITH BACON - NICKY'S KITCHEN SANCTUARY
2019-03-07 Add the stock, a splash at a time, whilst stirring with a balloon whisk, until all of the stock is used. Adding it in a splash at a time, whilst stirring, will ensure you have not lumps. Add the milk and continue to stir until the sauce starts to bubble and thickens. Add the mushrooms, chicken, bacon and lemon juice and stir.
From kitchensanctuary.com


CHICKEN AND BACON PIE RECIPE - LOVEFOOD.COM
Heat a large skillet, frying pan or shallow, heatproof casserole over medium heat and add the oil. After 30 seconds, add half of the chicken and bacon and season with salt and pepper. Fry for 8–10 minutes, stirring often, until golden all over. Scoop onto a plate using a slotted spoon. Repeat with the second batch.
From lovefood.com


CHICKEN POT PIE | RECIPETIN EATS
2018-10-22 Chicken: Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme. Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split). Remove chicken, shred or dice (don’t worry if inside a bit uncooked).
From recipetineats.com


SLOW COOKER LOADED CHICKEN BACON POTATO SOUP
2016-11-04 Add the chicken, potatoes, onion, bacon, salt, pepper, garlic and chicken broth to the slow cooker. Cover and cook on LOW for 8 hours. Remove the chicken on to a plate, and dice. Don’t add it back to the slow cooker yet. Add a few ladles of the broth and potatoes to a blender, add the cream cheese to the blender.
From themagicalslowcooker.com


HOMEMADE CHICKEN POT PIE RECIPE | SOUTHERN LIVING
Reserve remaining broth for other uses. Step 3. Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme.
From southernliving.com


40 CHICKEN AND BACON RECIPES THAT YOU'LL WANT FOR DINNER TONIGHT
2018-04-05 Chicken & Bacon Tart. If you’re one of those folks who think bacon is a food group, you’ll love this weeknight-friendly twist with a sweet and spicy kick from jalapeno jelly. Crisp puff pastry and store-bought chicken strips make prep work goof-proof! —Simple & Delicious Test Kitchen. Go to Recipe. 26 / 40.
From tasteofhome.com


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