Now that you made the roast chicken, what do you do with the leftovers? Chicken salad sandwiches, Asian chicken salad, or chicken pot pie! The possibilities may be endless, but this is the most delicious. Seriously, what’s better than bacon and gravy in a pie crust?
Chicken Pot Pie
2 tablespoons olive oil
2 slices of bacon, diced
1/2 onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
2 fresh bay leaves (or 1 dry)
1 tsp fresh thyme
salt and pepper
1/4 cup flour
2 1/2 cups low-sodium chicken broth
3 cups (about 14 ounces) cooked chicken, cut into 1/2-inch pieces
prepared refrigerated pie crust
Preheat the oven to 400 degrees F.
In a large saucepan, heat the oil over medium-high heat. Add the bacon and cook, until crispy, about 8 minutes. Remove the bacon from the pan and onto a paper towel-lined pate. Add the onion, carrots, celery, garlic, bay leaves and thyme to the saucepan. Season with salt and pepper. Cook until the veggies are tender, 6 to 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and stir to combine to make gravy. Cook until the mixture thickens, about 3 minutes. Add the cooked bacon and chicken. Simmer for 3 minutes until heated through. Prepare a pie dish with non-stick cooking spray then place prepared pie crust in dish. Using a ladle, fill the pie dish with filling then place other pie crust on top. Roll the edge of the top pie crust to meet the lower crust. Using a knife make slight perforations in the crust to allow steam to escape while baking. Bake until the crust is golden and the filling is bubbling, 30 minutes. Cool for 20 minutes before serving.