Chicken Bacon Pie: A Slice of Comfort

I still remember the first time I tasted chicken bacon pie. It was at my grandmother’s house, a place filled with the aroma of roasting meats and simmering sauces. She always seemed to have a pot of something delicious bubbling away on the stove, and this pie, with its flaky crust and savory filling, was a family favorite. Each bite was an explosion of salty bacon, tender chicken, and creamy goodness—a taste of pure comfort that transported me back to those cozy, carefree days. I’ve spent years perfecting my own version, and I’m excited to share it with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 6-8
• Yield: 1 pie
• Dietary Type: Comfort Food

Ingredients

• 2 cups cooked chicken, diced
• 8 slices bacon
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/4 cups milk
• 1 teaspoon chicken stock (or bouillon)
• 2 frozen pie crusts

Equipment Needed

• Large skillet
• 9-inch pie dish
• Rolling pin (optional, for crimping edges)
• Wax paper or parchment paper

Instructions

1. Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures the pie crust bakes evenly and becomes golden brown.
2. Remove one of the frozen pie crusts from its pan. Place it on a sheet of wax paper or parchment paper to soften slightly while you prepare the filling. This will make it easier to handle later.
3. If you haven’t already, cook the chicken and cut it into bite-sized pieces. You can use leftover roasted chicken, rotisserie chicken, or even poached chicken breasts for this recipe.
4. In a large skillet, melt the butter over medium heat.
5. Add the bacon to the melted butter and fry until crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain off excess grease. Once cooled, crumble or chop the bacon into small pieces. Leave the bacon fat in the skillet – this adds incredible flavor.
6. Stir in the flour into the bacon fat and butter mixture. Cook for 2-3 minutes over medium heat, stirring constantly. This creates a roux, which will thicken the sauce. Be sure to stir constantly to prevent the flour from burning.
7. Gradually add the milk and chicken stock to the skillet, whisking continuously to avoid lumps.
8. Continue to cook the mixture, stirring constantly, until it thickens into a creamy sauce. This should take about 5-7 minutes.
9. Add the cooked chicken and crumbled bacon to the creamy sauce. Stir well to combine all the ingredients.
10. Pour the chicken and bacon mixture into the remaining pie crust in the pie dish, spreading it evenly.
11. Carefully place the softened pie crust (the one you set aside on wax paper) over the filling, covering the entire pie.
12. Trim any excess crust from around the edges of the pie dish. You can use a knife or kitchen shears for this step.
13. Crimp the edges of the pie crust to seal the top and bottom crusts together. You can use a fork or your fingers to create a decorative edge. For a golden brown crust, consider brushing the top with a beaten egg or milk before baking.
14. Cut a few slits in the top crust to allow steam to escape while baking. This will prevent the crust from puffing up too much and potentially cracking.
15. Bake the Chicken Bacon Pie in the preheated oven for 20 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the pie with aluminum foil for the last few minutes of baking.
16. Remove the pie from the oven and let it cool for at least 10-15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.

Expert Tips & Tricks

• For a richer flavor, use heavy cream instead of milk in the sauce.
• Add a pinch of nutmeg or a dash of hot sauce to the filling for an extra layer of flavor.
• If you want to make the pie ahead of time, you can prepare the filling and store it in the refrigerator for up to 24 hours. Just assemble the pie and bake it when you’re ready to serve.
• If your crust edges are browning too fast, use pie shields or strips of aluminum foil to protect them during baking.
• To ensure a perfectly golden crust, try brushing it with an egg wash (one egg beaten with a tablespoon of water) before baking. This will give it a beautiful sheen and enhance its color.
• If you don’t have chicken stock, you can use vegetable stock or even just water. Just be sure to adjust the seasoning accordingly.

Serving & Storage Suggestions

Serve the Chicken Bacon Pie warm, ideally with a side salad or some steamed vegetables for a complete and balanced meal. It’s also delicious on its own!

Leftover pie can be stored in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave individual slices for a quicker option. For best results, cover the pie with foil during reheating to prevent the crust from drying out. You can also freeze leftover slices for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	40g	62%
Saturated Fat	20g	100%
Cholesterol	120mg	40%
Sodium	800mg	33%
Total Carbohydrate	50g	17%
Dietary Fiber	3g	12%
Sugars	2g	–
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pie crust and ensure the chicken stock is gluten-free.
• Vegetarian: Substitute the chicken with sautéed mushrooms and add some chopped spinach or kale to the filling. Use vegetable bacon for the bacon component.
• Spicy: Add a pinch of cayenne pepper or some chopped jalapeños to the filling for a kick.
• Herby: Mix in some fresh herbs like thyme, rosemary, or parsley to the filling for added flavor.
• Cheesy: Add a cup of shredded cheddar cheese or Gruyère cheese to the filling for a richer, cheesier flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked bacon instead of cooking it myself?
A: Yes, you can use pre-cooked bacon to save time. Just make sure to crumble it into small pieces before adding it to the filling.

Q: Can I use a homemade pie crust instead of frozen?
A: Absolutely! Homemade pie crust will add an extra layer of deliciousness to your pie. Just follow your favorite recipe.

Q: How do I prevent the bottom crust from getting soggy?
A: To prevent a soggy bottom crust, blind bake the crust for a few minutes before adding the filling. You can also brush the bottom crust with a beaten egg white before adding the filling.

Q: Can I freeze the Chicken Bacon Pie?
A: Yes, you can freeze the baked pie for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before reheating.

Q: What can I serve with Chicken Bacon Pie?
A: Chicken Bacon Pie pairs well with a simple green salad, steamed vegetables, or even some mashed potatoes.

Final Thoughts

Chicken Bacon Pie is more than just a meal; it’s a comforting embrace on a plate. I hope this recipe inspires you to create your own cherished memories with this dish. Don’t be afraid to experiment with different variations and make it your own. Share your creations and feedback – I’d love to hear how it turns out! Consider pairing it with a crisp, dry white wine or a light-bodied beer for a truly delightful experience. Happy baking!