Bacon & Corn Chicken Pot Pie
With Bacon & Corn Chicken Pot Pie, the classic combination of carrots, celery, onion, and shredded chicken nestled in creamy sauce gets even better with the addition of bacon & sweet corn.
I recently shared here on the blog my favorite recipe for Chicken Pot Pie 2 Ways ... with both a biscuit topping and pie crust option. Me? I'm a biscuit topping girl, myself. But with it's deliciously creamy comfort-in-a-pan filling, I most certainly won't turn down a chicken pot pie no matter how it's topped.
The classic chicken pot pie combination of carrots, celery, onion, and shredded chicken all nestled in creamy sauce just can't be beat. Or can it?
Because what do we usually say makes everything better? Bacon!
But what about chicken pot pie? Would bacon's reputation stand strong? Can bacon make it better?
Oh, indeed it can! Especially when that salty bacon is paired with sweet corn to create a still-deliciously-creamy-and-comforting Bacon & Corn Chicken Pot Pie.
Yes indeed, when it comes to chicken pot pie, bacon sure can make this favorite comfort food staple even better.
As for the biscuit topping, I like to take a little shortcut with preparing it. Rather than roll out the biscuit dough on a floured surface and cut the biscuits with a biscuit cutter, I use my hands to pat the biscuits into shape. Simply lightly flour your hands, grab a lump of dough, and gently pat the dough into a round flattened-disc biscuit shape. No rolling. No cutting. No floured surface to clean up.
And less clean-up is certainly a bonus in my book.
Place those biscuits on top of the warm creamy filling and bake it all up.
The result? One amazingly tasty chicken pot pie you won't be able to wait to dig into.
Yes, with Bacon & Corn Chicken Pot Pie, that classic chicken pot pie combination gets even better. Which means bacon's reputation ... probably not surprisingly ... does stand strong.
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Yield: 10-12 servings
Bacon & Corn Chicken Pot Pie
With Bacon & Corn Chicken Pot Pie, the classic combination of carrots, celery, onion, and shredded chicken nestled in creamy sauce gets even better with the addition of bacon & sweet corn.
prep time: 1 hourcook time: 40 Mtotal time: 1 H & 40 M
ingredients:
For the Filling:
- 1 1/2 lbs. boneless, skinless chicken {breasts, thighs, or a combination of both}
- 1 (15 oz.) can low-sodium chicken broth + a little of the chicken cooking liquid to equal 2 c.
- 10 slices bacon
- 1 large onion, finely chopped
- 3 medium carrots, peeled and sliced in rounds
- 2 stalks celery, sliced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 T. unsalted butter
- 1/2 c. + 1 T. all-purpose flour
- 1 1/2 c. milk
- 1/2 tsp. dried thyme
- 1 c. corn (fresh or thawed frozen)
- 3 T. chopped fresh parsley
For the Buttermilk Biscuit Topping:
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. sugar
- 1/2 tsp. salt
- 8 T. (1/2 c.) cold unsalted butter, cut into small cubes
- 3/4 c. buttermilk
instructions:
How to cook Bacon & Corn Chicken Pot Pie
For the Filling:
- Make the buttermilk biscuit topping dough {recipe below} and refrigerate until pot pie filling is ready.
- Place chicken in a saucepan or Dutch oven; add water to just cover. Cover and bring to a simmer over medium heat; simmer for 10 minutes. Transfer meat to a bowl to cool slightly and reserve cooking liquid {to add to the chicken broth to make it equal 2 cups}.
- In the same {now-empty} pan as the chicken was cooked, cook bacon over medium-high heat. Remove bacon to a paper towel-lined plated to drain; crumble once cool enough to handle. Drain all but 2 tablespoons of the bacon fat from the pan.
- Add onion, carrots, and celery to the bacon fat in the pan; saute until softened slightly, about 5 minutes. Add salt and pepper.
- While vegetables cook, use two forks or your hands to shred chicken into bite-sized pieces. Return shredded chicken to bowl and add the vegetables, once cooked.
- In the same {now-empty} pan, melt butter over medium heat. Whisk in flour and cook, whisking frequently, for 1 minute. Whisk in chicken broth, milk, and thyme. Bring to a simmer, whisking frequently. Continue to simmer, whisking constantly, until sauce thickens, about 2 to 3 minutes.
- Pour sauce over chicken mixture and stir to combine. Stir in corn and parsley. Taste filling and add salt and pepper, if needed. (NOTE: At this point, the filling may be refrigerated overnight or frozen for up to two months. Reheat filling before topping with desired crust and then baking.)
- Pour filling into a 13x9" baking dish and top with biscuit topping. (See buttermilk biscuit topping instructions below.)
- Bake at 400℉ until filling is bubbly and the top is golden brown, about 30 to 40 minutes. Allow to stand about 10 minutes before serving.
For the Buttermilk Biscuit Topping:
- Place flour, baking powder, baking soda, sugar, and salt in a bowl. Add butter and cut into flour with a pastry cutter or 2 knives until mixture is crumbly and resembles coarse cornmeal. {Or, pulse all ingredients 6 to 7 times in a food processor.} Add buttermilk and mix until just barely combined.
- Transfer dough to a lightly floured surface and roll to 1/2-inch thick. Use a 3-inch pastry cutter or round cookie cutter to cut 8 biscuit rounds. {OR, pat dough into small biscuit-shaped 'patties' with your fingers instead of rolling out dough and cutting.} Place on a lightly floured plate or baking sheet, cover loosely with plastic wrap, and refrigerate until pot pie filling is ready.
- Arrange biscuit rounds on top of warm filling. Bake as directed above.
Adapted from The Best Recipe by the Editors of COOK'S ILLUSTRATED magazine
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