Chicken and Bacon Pot Pie with Bacon Cheddar Biscuits
For the pot pie
- 6 slices bacon, diced
- 3 handfuls of baby carrots, diced
- 1 medium onion, diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- 1⁄3 cup heavy cream
- 2 cups cooked, shredded chicken (I used leftover slow cooker chicken.)
For the biscuit topping
- 3 slices bacon, diced
- 11⁄2 cups all purpose flour
- 11⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 6 tablespoons butter, cut into small pieces
- 3⁄4 cup shredded cheddar cheese
- 3⁄4 cup heavy cream
- Heat oven to 400*F.
- Heat large skillet over medium heat. Add bacon and cook until crisp. (I recommend doing the bacon for the topping at the same time.) Remove with slotted spoon to paper towel lined plate and drain.
- Remove all except 1 tablespoon bacon fat from skillet. Return to heat and add carrots, onion, and celery. Saute until softened, about 5 to 8 minutes. Add garlic and cook until fragrant, about 30 to 60 seconds. Stir in peas and cook an additional minute. Season with salt and pepper then pour mixture into 9 by 12-inch baking dish.
- Return skillet to heat and add butter. Once butter is melted, add flour and stir until combined. Slowly pour in chicken broth and continue to cook, stirring, until mixture thickens and starts to bubble. Add in heavy cream and continue stirring for one minute. Add in bacon and chicken. Pour mixture over vegetables and cover with foil.
- If you haven’t cooked the rest of the bacon, do so at this point and drain.
- Combine flour, baking powder, and salt in large bowl. Add butter and cut butter into flour mixture using a fork, pastry blender, or your fingers. Stir in cheese and bacon. Add cream and stir until combined.
- Uncover baking dish. Using a small ice cream scoop, scoop balls of biscuit dough on to the top of the pot pie mixture. Bake until pot pie is bubbly and biscuits have started to brown, about 20 to 25 minutes. Let rest for 5 minutes before serving.
I made this in two 9 by 9-inch baking dishes and froze one for later use. It was quite tasty and a nice variation on my standard pot pies. The recipe is from Taste and Tell.