Chicken Pot Pie with Bacon
by Sarah Published Jan. 8, 2026
This chicken pot pie is layered with flavor thanks to crispy bacon, a flavorful & creamy sauce, tender vegetables, and shredded rotisserie chicken. You can top it with puff pastry only, or line the bottom of the pan for an even more puff pastry which is kind of the best way to consume chicken pot pie. It’s simple, hearty, and always a crowd-pleaser.
Adjust Recipe Serving Size
Makes 4 servings.
Ingredients
Directions
- Preheat oven to 400°F (200°C).
- Cook bacon until crispy; set aside, reserving 2-3 tbsp grease.
- Sauté onion in bacon grease until soft, then add garlic and cook 1-2 minutes.
- Add carrots and cook until tender (7-10 minutes). Stir in flour and cook 1-2 minutes.
- Dissolve bouillon in 2 cups hot water. Slowly whisk into skillet with heavy cream. Simmer until thickened.
- Add thyme, rosemary, bacon, chicken, and peas. Season, then remove from heat.
- Pour filling into a 9x13" dish. Layer puff pastry squares on top.
- Brush with egg wash and bake 30-35 minutes, until golden.
- Let cool slightly before serving.
Notes
If using puff pastry on the bottom, blind-bake first so it stays crisp. Cut the top pastry into squares for easy serving and even browning. Use rotisserie chicken to save time. Let the pot pie cool for 10 minutes so the filling can thicken.
I found this recipe on Instagram by Amelia is Not a Chef, found here https://www.instagram.com/p/DALv31cuYIW/ and her website for extra tips is found here https://www.ameliaisnotachef.com/recipes/chicken-pot-pie?rq=chicken%20pot%20pie .
Last updated on Jan. 8, 2026