September 18, 2013


Chicken pot pie with apples and bacon, a comforting and hardy meal for the entire family.

Chicken Apple and Bacon Pot Pie
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As a food blogger, I would like to say that I had pot roast for dinner on Monday, Monte Cristo and salad on Tuesday, homemade chicken rice soup on Wednesday, so on and so forth. But shamefully, I had ice cream dinners three times in two and a half weeks! You see, I frequented my favorite ice cream stand only three times this summer and am now suffering from a case of wanting-what-you-know-you-soon-can’t-have. Sadly, the stand is due to close for the season at any moment. Lordy! Say it isn’t so! I have to get one more half-Almond-Joy-half-black-raspberry-in-a-medium-cup before we sadly part ways for months on end.

Chicken Apple and Bacon Pot Pie

When that day comes, I will seek comfort in something else. It could possibly be in this delightful pot pie I recently conjured up. Once again, I relied on my good old buddy, the bacon, to add a little somethin’ somethin’. I can’t help it!  It’s true! Like butter, everything tastes better with bacon! (Sorry for repeating myself; I’m sure I have said that before.) Chicken and apple pie is a good thing, but add the bacon factor and you know I will have seconds. 

Chicken Apple and Bacon Pot Pie On A Plate

Here is a confession, just between you and I, I don’t typically use made-from-scratch pie crusts. (In life, we have to pick and choose what to be OCD with and pie crust is not on my list.) I use store bought refrigerated and frozen ones—just as yummy as homemade, but a lot less work.

I came up with this recipe as an alternative to the traditional chicken pot pie. If the name of this dish sounds appealing to you, give it a try. Many of us have a limitless supply of apples this time of year, so why not put them to good use? This dish is a nice deviation from the regular menu rotation.

Chicken Apple and Bacon Pot Pie



1 lb. chicken, cut into 3/4 inch bite size pieces
1 refrigerated or frozen pie crust (allow to defrost if frozen)
8 bacon strips, cut into 3/4 inch pieces                                   
2 1/2 cups low sodium chicken broth
2 firm, sweet apples (about 4 cups chunked)
1 cup carrot, diced   
1/2 cup celery, diced
1/2 cup onion, chopped    
1/4 cup flour
1 heaping tsp. minced garlic 
1 heaping tsp. minced ginger
1/4 tsp. salt 
1/4 tsp. pepper  
1/4 tsp. ground cinnamon
2 tsp. oil
additional salt and pepper for seasoning chicken


In a medium size pot, brown bacon on medium high heat. Remove bacon and place on paper towels. Drain and reserve bacon dripping, leaving about 1 tablespoon in pot. Reduce heat to medium. Season chicken with 1/8 tsp. each of salt and pepper. Add to pot and brown on all sides. This will take about 5 minutes, more or less, depending on the size of the chicken. Remove and chicken and set aside, discard any liquid.  

In the same pot, add about 1 tbsp. of the reserve bacon fat. Add carrots, celery, onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring for a minute. Cover and allow to sweat for 5 minutes, stirring twice. Add bacon, chicken and flour, stirring to incorporate for 1 to 2 minutes. Add apple, broth, and cinnamon last. Increase heat to high and bring to a boil, stirring constantly. Reduce heat to medium high, continue stirring until broth thickens to gravy consistency, about 2 minutes. Remove from heat.  

Preheat oven to 375 degrees F.

Pour chicken filling into a 1.5 qt. casserole. Remove pie crust from packaging. Place over casserole bowl.  Allow edge of crust to hang over the edge. Press crust to side of bowl to adhere. Using a pointed knife, cut a few 1/2 inch slits in crust for steam holes. Brush crust with oil. Bake for about 40 minutes.


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