Chicken Bacon Ranch Chicken Pot Pie
A twist on a comfort food classic, this Chicken Bacon Ranch Chicken Pot Pie will be perfect for fall. Store bought pie dough makes this doable for weeknights.
Servings 8 servings
- 4 thick slices bacon
- 1/4 cup yellow onion, finely diced
- 3/4 cup sliced carrots
- 1 1/2 lbs. boneless skinless chicken breast, diced
- 2-3 Tbsp. butter
- 4 Tbsp. flour
- 2 cups chicken stock
- 1/2 cup whole milk
- 3/4 cup frozen peas
- 3/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 2 oz. dry ranch dressing mix packet
- 2 sheets premade pie dough
- 1 large egg
Preheat oven to 425 degrees F. Heat a large skillet over medium heat. Add diced bacon and cook until crisp. Remove to a paper towel lined plate. Add onion, carrots and chicken to the skillet. Cook until vegetables are slightly softened and the chicken is cooked on the outside. It doesn't need to be cooked through at this point.
Depending on how much bacon grease is still in the skillet, add 2 to 3 tablespoons of butter. You need a total of 4 tablespoons of fat so if it looks like about 1 tablespoon of bacon grease, add 3 tablespoons of butter. Sprinkle in flour and cook for 1 minute. Add chicken stock and whole milk. Stir well and cook until mixture has thickened to gravy consistency. Stir in crisp bacon, frozen peas, salt pepper and dry ranch dressing mix.
Line a pie plate with one sheet of pie dough. Pour chicken mixture onto the dough. Top with remaining pie crust and crimp edges. Cut 3 to 4 slits into the dough to allow steam to escape. In a small bowl, whisk egg then brush over the pie crust. Bake for 40 to 45 minutes. If crust starts to brown too much, cover with foil. Remove from oven and allow to cool for 10 to 15 minutes before slicing.