My husband was craving my chicken pot pie but requested it with bacon this time. So, I took my creativity and put a twist on this to help make an entirely delicious pot pie with bacon.
He was fully satisfied by this pot pie that he actually ate leftovers more than once. He is not a leftover man, so when he eats leftovers multiple times that’s when I know he is in love.
What makes this dish so incredible is the bacon mixed with the beef flavor. If you are a bacon lover, you couldn’t ask for a better dish!
- 1-2 cup chopped chicken ( used rotisserie)
- 3 cups vegetables choice (or frozen vegetables)
- ½ lb bacon
- ¼ cup chia seeds
- 1 TBSP flax seed
- 1-2 TBSP Beef Broth Better Than Bouillon
- 2-3 cups milk
- 1-2 TBSP flour
- Pie Crust
On a broiler pan lined with foil, bake bacon at 400 degrees for 10-12 minutes or until reached desired crispness.
Chop chicken into large chunks and place in a large sauce pan.
Add mixed vegetables. I used carrots, corn, beans, peas, edamame and lima beans.
Add chia seeds.
Begin to cook mixture until heated through. Once vegetables are cooked add in 1 large TBSP of Better Than Bouillon Beef Base.
Add in 2-3 cups milk and heat thoroughly until beef mixture is melted.
In a small dish mix 1 tbsp flour with the cream mixture and whisk until no lumps remain. Pour into vegetables and allow to thicken. If mixture isn’t thick enough repeat process with flour until thick. Remove from heat and set aside.
For the crust follow this recipe:
Top with pie crust and pinch edges together.
Bake at 375 for 18-22 minutes or until crust is golden brown and middle is bubbly.