With Bacon & Corn Chicken Pot Pie, the classic combination of carrots, celery, onion, as well as shredded chicken nestled inwards creamy sauce gets fifty-fifty amend amongst the improver of bacon & sugariness corn.
I latterly shared hither on the weblog my favorite recipe for Chicken Pot Pie 2 Ways ... amongst both a biscuit topping as well as pie crust option. Me? I'm a biscuit topping girl, myself. But amongst it's deliciously creamy comfort-in-a-pan filling, I most surely won't plow downward a chicken pot pie no thing how it's topped.
The classic chicken pot pie combination of carrots, celery, onion, as well as shredded chicken all nestled inwards creamy sauce but can't live beat. Or tin it?
Because what practise nosotros commonly tell makes everything better? Bacon!
But what nearly chicken pot pie? Would bacon's reputation stand upwardly strong? Can bacon brand it better?
Oh, indeed it can! Especially when that salty bacon is paired amongst sugariness corn to create a still-deliciously-creamy-and-comforting Bacon & Corn Chicken Pot Pie.
Yes indeed, when it comes to chicken pot pie, bacon sure tin brand this favorite comfort nutrient staple fifty-fifty better.
As for the biscuit topping, I similar to have got a petty shortcut amongst preparing it. Rather than curl out the biscuit dough on a floured surface as well as cutting the biscuits amongst a biscuit cutter, I exercise my hands to pat the biscuits into shape. Simply lightly flour your hands, select direct maintain of a lump of dough, as well as gently pat the dough into a circular flattened-disc biscuit shape. No rolling. No cutting. No floured surface to construct clean up.
And less clean-up is surely a bonus inwards my book.
Place those biscuits on top of the warm creamy filling as well as bake it all up.
The result? One amazingly tasty chicken pot pie yous won't live able to expect to dig into.
Yes, amongst Bacon & Corn Chicken Pot Pie, that classic chicken pot pie combination gets fifty-fifty better. Which agency bacon's reputation ... in all probability non surprisingly ... does stand upwardly strong.
Thank yous for stopping past times . We'd dear to have got yous dorsum soon!
Yield: 10-12 servings
Bacon & Corn Chicken Pot Pie
With Bacon & Corn Chicken Pot Pie, the classic combination of carrots, celery, onion, as well as shredded chicken nestled inwards creamy sauce gets fifty-fifty amend amongst the improver of bacon & sugariness corn.
prep time: 1 hourcook time: forty Mtotal time: 1 H & forty M
ingredients:
For the Filling:
- 1 1/2 lbs. boneless, skinless chicken {breasts, thighs, or a combination of both}
- 1 (15 oz.) tin low-sodium chicken broth + a petty of the chicken cooking liquid to equal 2 c.
- 10 slices bacon
- 1 large onion, finely chopped
- 3 medium carrots, peeled as well as sliced inwards rounds
- 2 stalks celery, sliced
- 1/2 tsp. salt
- 1/4 tsp. dark pepper
- 4 T. unsalted butter
- 1/2 c. + 1 T. all-purpose flour
- 1 1/2 c. milk
- 1/2 tsp. dried thyme
- 1 c. corn (fresh or thawed frozen)
- 3 T. chopped fresh parsley
For the Buttermilk Biscuit Topping:
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. sugar
- 1/2 tsp. salt
- 8 T. (1/2 c.) mutual frigidness unsalted butter, cutting into pocket-size cubes
- 3/4 c. buttermilk
instructions:
How to laid upwardly Bacon & Corn Chicken Pot Pie
For the Filling:
- Make the buttermilk biscuit topping dough {recipe below} as well as refrigerate until pot pie filling is ready.
- Place chicken inwards a saucepan or Dutch oven; add together H2O to but cover. Cover as well as convey to a simmer over medium heat; simmer for 10 minutes. Transfer meat to a bowl to cool slightly as well as reserve cooking liquid {to add together to the chicken broth to arrive equal 2 cups}.
- In the same {now-empty} pan every bit the chicken was cooked, laid upwardly bacon over medium-high heat. Remove bacon to a newspaper towel-lined plated to drain; crumble 1 time cool plenty to handle. Drain all but 2 tablespoons of the bacon fatty from the pan.
- Add onion, carrots, as well as celery to the bacon fatty inwards the pan; saute until softened slightly, nearly v minutes. Add tabular array salt as well as pepper.
- While vegetables cook, exercise 2 forks or your hands to shred chicken into bite-sized pieces. Return shredded chicken to bowl as well as add together the vegetables, 1 time cooked.
- In the same {now-empty} pan, melt butter over medium heat. Whisk inwards flour as well as cook, whisking frequently, for 1 minute. Whisk inwards chicken broth, milk, as well as thyme. Bring to a simmer, whisking frequently. Continue to simmer, whisking constantly, until sauce thickens, nearly 2 to three minutes.
- Pour sauce over chicken mixture as well as stir to combine. Stir inwards corn as well as parsley. Taste filling as well as add together tabular array salt as well as pepper, if needed. (NOTE: At this point, the filling may live refrigerated overnight or frozen for upwardly to 2 months. Reheat filling earlier topping amongst desired crust as well as and then baking.)
- Pour filling into a 13x9" baking dish as well as top amongst biscuit topping. (See buttermilk biscuit topping instructions below.)
- Bake at 400℉ until filling is bubbly as well as the top is golden brown, nearly thirty to forty minutes. Allow to stand upwardly nearly 10 minutes earlier serving.
For the Buttermilk Biscuit Topping:
- Place flour, baking powder, baking soda, sugar, as well as tabular array salt inwards a bowl. Add butter as well as cutting into flour amongst a pastry cutter or 2 knives until mixture is crumbly as well as resembles coarse cornmeal. {Or, pulse all ingredients half dozen to seven times inwards a nutrient processor.} Add buttermilk as well as mix until but barely combined.
- Transfer dough to a lightly floured surface as well as curl to 1/2-inch thick. Use a 3-inch pastry cutter or circular cookie cutter to cutting 8 biscuit rounds. {OR, pat dough into pocket-size biscuit-shaped 'patties' amongst your fingers instead of rolling out dough as well as cutting.} Place on a lightly floured plate or baking sheet, encompass loosely amongst plastic wrap, as well as refrigerate until pot pie filling is ready.
- Arrange biscuit rounds on top of warm filling. Bake every bit directed above.
Adapted from The Best Recipe past times the Editors of COOK'S ILLUSTRATED magazine
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