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4.50 from 2 votes

Bacon, Cheese, and Chicken (or Turkey) Pot Pie

A satisfying deep-dish pot-pie for a crisp fall or snowy winter’s day that goes together quite quickly. Serve it with a hearty ale or hard apple or pear cider. If you like bacon a lot, and who doesn’t, cook, cool, and chop up a few extra pieces, to add to the pie dough. A tablespoon or two of spicy pickled red peppers are a delicious addition for the filling, too. No exact amounts for Mr Tom Turkey...just use what leftovers you have... 2-4 cups is just fine. (Make them in 4-5" pie dishes and freeze for later and bake for about 35 minutes.)

Equipment

  • 9" Deep Dish Pie Pan

Ingredients

  • 1 double crust pie dough
  • 4 hard-boiled eggs
  • 6 slices bacon
  • 2 pounds 900 grams chicken thighs, boned, skin on or off or 2-4 cups of turkey leftovers
  • 2 cups 475 ml chicken stock or hard apple or pear cider
  • 2 tablespoons cornstarch
  • 1 teaspoon thyme
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups 230 grams grated sharp cheddar or other cheese of your choice
  • 1 egg yolk mixed with 1 tablespoon water

Instructions

  • Make and chill dough.
  • Hard boil the eggs. When cool enough to handle, peel, and chop roughly. Set aside.
  • In a large cast iron skillet or fry pan, cook bacon over medium low heat until brown but not too crispy. Remove from pan, let drain on paper towels, and set aside.
  • Place the chicken thighs in the skillet with the bacon grease, and cook for 20 minutes over medium heat, turning every five minutes. Remove from pan. When cool enough to handle, chop into bite size pieces, and set aside. You won't need to cook leftover turkey. Just chop it up into bite size pieces and set aside.
  • Pour off all but 1 tablespoon of the bacon and chicken drippings.
  • In a small bowl, combine ¼ cup (50 ml) chicken stock or cider, with 2 tablespoons cornstarch, and mix with a fork until well blended and smooth.
  • Add the remaining 1¾ cups (425 ml) chicken stock or cider to the fat in the skillet. Turn the heat to medium high, and bring to a boil. Add the cornstarch mixture, and whisk until well blended. Add thyme, salt and pepper, and cook for 5-7 minutes while continuing to whisk. Taste and add more salt and pepper to your own taste, and set aside.
  • Mix the bacon and egg together.
  • Roll out bottom dough and place in a 9" deep dish pie pan, 8 x 11” (20 x 28 cm) ovenproof casserole, or another vessel of the approximate size. Or you can use small individual pie pans.
  • Layer the filing in the pie shell evenly in this order; half of the chopped chicken or turkey, half of the bacon and egg mixture, half of the grated cheese. Repeat one time with the same layering. Evenly pour the sauce over everything.
  • Roll out the remaining dough and place on top of the filling. Cut vents. Crimp or flute edges.
  • Brush with egg yolk mixed with 1 tablespoon water.
  • Bake at 400°F (200°C) for 40-45 minutes. After ten minutes of baking, remove from the oven and brush again with the egg yolk wash, and once again at 20 minutes for a nice golden crust.

Notes

My favorite pickled red peppers are these from Mama Lil's!