Bacon Pot Pie Recipes

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BACON PIE



Bacon Pie image

Good, easy to make. Welcome at breakfast, brunch, or supper.

Provided by Jan H.

Categories     Breakfast and Brunch     Eggs

Time 1h

Yield 8

Number Of Ingredients 7

12 slices bacon
1 cup shredded Swiss cheese
⅓ cup chopped onion
2 cups milk
4 eggs
1 cup baking mix
⅛ teaspoon ground black pepper

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate.
  • In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 15.5 g, Cholesterol 138.9 mg, Fat 26.6 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 10.3 g, Sodium 724.7 mg, Sugar 4.1 g

BACON POT PIE



Bacon Pot Pie image

I love the combination of bacon and cheese. Add some veggies and a homemade flaky pie crust and you have a comforting Sunday night meal or a cozy, filling breakfast. -Ashley Hudd, Holton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1/3 cup shortening
1/4 cup cold butter
5 to 7 tablespoons ice water
FILLING:
2 medium red potatoes, chopped
1 tablespoon water
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 cup chopped fresh or frozen broccoli, thawed
1 cup shredded cheddar cheese

Steps:

  • Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 493 calories, Fat 31g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 558mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

CHICKEN & BACON POT PIE



Chicken & Bacon Pot Pie image

Chicken pot pie is nearly always a guaranteed win. Add bacon, and your odds are even better. Add a cream cheese pie crust? That's a home run for sure!

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 8 servings

Number Of Ingredients 11

1 Foolproof PHILLY Pie Crust Recipe (see tip)
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1/2 lb. sliced fresh mushrooms
1 baking potato (5 oz.), peeled, cut into 1/2-inch pieces
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 Tbsp. flour
2-1/4 cups fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 cups shredded cooked chicken

Steps:

  • Prepare dough for Foolproof PHILLY Pie Crust Recipe and refrigerate as directed.
  • Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from pan.
  • Add vegetables and garlic to reserved drippings in pan; cook 5 min., stirring occasionally. Add flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese; cook and stir 1 min. or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray; top with bacon.
  • Heat oven to 400ºF. Roll out pie crust dough into 10-inch round between 2 sheets of waxed paper; place over chicken mixture. Flute edge, sealing crust to edge of pie plate. Cut several slits in crust to allow steam to escape. Place on baking sheet.
  • Bake 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

BACON MAC 'N' CHEESE POT PIE RECIPE BY TASTY



Bacon Mac 'n' Cheese Pot Pie Recipe by Tasty image

Here's what you need: milk, elbow pasta, shredded cheddar cheese, shredded mozzarella cheese, salt, pepper, cheese, cooked bacon, oil, butter, garlic powder, salt, italian seasoning

Provided by Hitomi Aihara

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

3 cups milk
1 cup elbow pasta
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tablespoon salt
2 teaspoons pepper
8 slices cheese, your choice of flavor
½ cup cooked bacon, chopped
oil, or butter, for greasing
2 tablespoons butter, melted
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon italian seasoning

Steps:

  • In a large pot or skillet, add 2 cups (470ml) of milk, pasta, salt, and pepper. Bring it to boil, stirring constantly so the milk and pasta do not burn.
  • When the liquid is evaporated halfway, add the rest of the milk. Stir until pasta is al dente. Add shredded cheeses and mix until melted.
  • Take off the heat to prevent mac 'n' cheese from over cooking.
  • In a oven-safe ceramic bowl, coat the inside with butter (or oil). Place sliced cheese until the bowl is fully covered.
  • Add bacon (or any desired fixins'), and add the pasta to the top.
  • Roll or spread out pizza dough to fit the bowl and place over the top.
  • In a small bowl, melt butter. Add in garlic powder, salt, and Italian seasoning, then brush on top of dough.
  • Bake in a 350°F (180°C) over for 25 minutes.
  • Carefully place a plate over the dough and flip the bowl. Use a butter knife or fork to separate from the bowl.
  • Sprinkle with parsley for garnish.
  • Enjoy!

Nutrition Facts : Calories 1465 calories, Carbohydrate 89 grams, Fat 89 grams, Fiber 3 grams, Protein 74 grams, Sugar 21 grams

CHICKEN AND BACON POT PIE



Chicken and Bacon Pot Pie image

Chicken pot pie is nearly always a guaranteed win. Add bacon, and your odds are even better. Add a cream-cheese pie crust? That's a home run for sure!

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 1h15m

Yield 8

Number Of Ingredients 11

6 slices bacon, cut into 1/2-inch pieces
½ pound sliced fresh mushrooms
1 (5 ounce) potatoes, peeled and cubed
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 ¼ cups 25%-less-sodium chicken broth
½ cup PHILADELPHIA Light Brick Cream Cheese Spread, cubed
3 cups shredded cooked chicken
1 recipe Foolproof PHILLY Pie Crust*

Steps:

  • Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 teaspoons drippings from skillet.
  • Add vegetables and garlic to reserved drippings in skillet; cook 5 minutes, stirring occasionally. Stir in flour; cook and stir 1 minute. Gradually stir in broth. Bring to boil. Add cream cheese product; cook and stir 1 minute or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate or shallow 1.5-L casserole dish; top with bacon.
  • Heat oven to 400 degrees F (200 degrees C). Prepare dough for Foolproof PHILLY Pie Crust and roll into shape 1/2 inch larger than top of casserole dish; place over chicken mixture. Flute edge, sealing to edge of dish. Cut several slits in crust to allow steam to escape. Place on baking sheet.
  • Bake 40 minutes or until golden brown, covering edge of crust with foil for the last 10 minutes if necessary to prevent overbrowning.

Nutrition Facts : Calories 418.5 calories, Carbohydrate 21.6 g, Cholesterol 106.2 mg, Fat 26.1 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 3.6 g, Sodium 435.4 mg, Sugar 2.5 g

CHICKEN, BACON AND LEEK POT PIE



Chicken, Bacon and Leek Pot Pie image

This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they don't eat pies here!!!)

Provided by becy959

Categories     Pot Pie

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 bbq chicken, flesh shredded
1 metric cup sliced button mushroom
2 small leeks
2 shallots
1 large clove garlic
1/2 metric cup white wine
1/2 metric cup sour cream
4 large slice bacon
1 teaspoon dried chives
1 tablespoon olive oil
1 sheet puff pastry
1 metric cup water
1 tablespoon flour

Steps:

  • Preheat oven to 180C.
  • Chop the shallots and garlic.
  • Heat olive oil in heavy base medium sized deep casserole on stove.
  • Add shallots and garlic and fry gently til transparent.
  • Chop bacon into small squares and fry.
  • Discard green section of leeks 1 inch above white section.
  • Clean leek stalks carefully.
  • Chop leeks into disks and add to fry mixture.
  • When leeks are soft, add sliced mushrooms.
  • Fry til mushrooms are darker and soft.
  • Add white wine and bring to boil.
  • Simmer for 5 minutes.
  • Add shredded bbq chicken pieces including skin pieces.
  • Add chives and some salt and pepper.
  • Add water and bring to simmer.
  • Mix flour with a bit of water in a cup til it is a paste.
  • Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
  • Add sour cream.
  • Fit circle of puff pastry over casserole and puncture surface with fork.
  • Bake in oven til pastry is golden.

Nutrition Facts : Calories 905.3, Fat 61.5, SaturatedFat 16.3, Cholesterol 172.5, Sodium 324.1, Carbohydrate 37.5, Fiber 1.8, Sugar 2.2, Protein 48.5

THE BEST EVER CHICKEN POT PIE.... WITH BACON



The Best Ever Chicken Pot Pie.... with Bacon image

Provided by Amy Rains

Time 50m

Number Of Ingredients 15

6 slices nitrate-free bacon or turkey bacon
1 lb chicken breasts (cut into small pieces or 2 cups pre-cooked shredded chicken)
2 medium sized sweet potatoes (peeled and cut into 1/2 inch cubes)
1 medium sized yellow onion (diced)
1 clove garlic (crushed)
1 cup celery (diced)
1 cup frozen or fresh peas
1 tbsp arrowroot powder*
3 cups chicken broth
1/2 tbsp majoram
1/2 tsp celery salt
1/2 tsp salt + more to taste
1 tsp fresh thyme
3/4 cup creme fraiche + 1 tbsp
1 puff pastry sheet (thawed)

Steps:

  • Preheat your oven to 400
  • Grease a 8x12 or 9x9 inch casserole dish, set aside.
  • Heat up a large skillet to medium high heat, cook bacon for 5-8 minutes or until crispy. Set bacon aside, chop until small pieces, and leave bacon grease in the pan.
  • If using chicken breast, add to the pan. If using pre-cooked chicken, skip to the next step. Cook chicken for 2-3 minutes per side, until slightly golden.
  • Add onion, sweet potatoes, and garlic. Cook for 5 minutes, or until fragrant. Add celery, peas, and cook another 3-5 minutes. Sprinkle chicken and vegetables with arrowroot powder or flour.
  • Add chicken broth and spices, bring mixture to a boil. Reduce heat to simmer and let cook for another 5 minutes until mixture begins to thicken.
  • Add creme fraiche and stir until "melted", add bacon. Pour mixture into casserole dish.
  • Gently unroll puff pastry, and place over top of the casserole carefully rolling at the edges and sealing against the sides of the dish. Brush remaining tbsp of creme fraiche, and place inside oven.
  • Bake for 25 minutes, or until pastry has puffed and is golden brown. Remove from oven, let cool for 10 minutes before serving.

CHICKEN AND BACON POT PIE



Chicken and Bacon Pot Pie image

Pot pies are one of our favorite dishes to try, thanks to their savory, warm interior, and their crunchy outer layer. This one uses chicken as its star ingredient, but don't underestimate the power of the other ingredients, like bacon, veggies, sun-dried tomatoes and olives. All of them are simmered in tomato sauce, topped with a generous amount of Cheddar. The results are mouthwatering.

Provided by Vlad Popa

Categories     Chicken & turkey, Main course

Time 40m

Yield 2

Number Of Ingredients 14

1 tablespoon vegetable oil
2 bacon slices, chopped
5 ounces of chicken breast, cooked and shredded
½ red bell pepper, chopped
½ yellow bell pepper, chopped
6 sun-dried tomatoes es, sliced
10 green olives stuffed with pimento
salt
pepper
½ cup tomato sauce
parsley, chopped
¼ cup cheddar, shredded
¼ puff pastry sheet, thawed
1 egg, whisked

Steps:

  • Heat the vegetable oil in a skillet over medium heat.
  • Add the bacon and the cooked chicken. Cook for 1-2 minutes.
  • Add both bell peppers, the dried tomatoes, and green olives. Season with salt and pepper. Stir.
  • Pour the tomato sauce and add the parsley. Cook everything for 2 more minutes.
  • Preheat the oven to 360°F/180°C.
  • Transfer the mixture in a round ceramic baking dish, approximately 4-6 inches (10-15 cm) in diameter.
  • Top it with the shredded Cheddar.
  • Cut the puff pastry according to the diameter of the baking dish. Cover the dish with the pastry and secure it on the sides to fully cover it. Pierce the puff pastry with a fork. The small holes allow the hot air to come out from the inside.
  • Spread the whisked egg on top using a silicone brush.
  • Bake the dish for the next 25 minutes!

Nutrition Facts : Calories 591 calories, Protein 25 grams, Fat 29 grams, Carbohydrate 43 grams

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