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When I went to make dinner the other day I realized at the last minute that I didn’t have anything defrosted. I did have some ready to use chicken in the fridge and figured I’d use that for something. I grabbed a few other items that I had on hand and saw that I had items that might make for a tasty pot pie. It took under 30 minutes to make including prep and cooking time. Here’s how I made it.
Easy Cheesy Bacon & Chicken Pot Pie
- 2x refrigerated pie crusts
- 9-12 oz chicken breast (I used Butterball Everyday Oven Roasted)
- 4-6 tbsp crumbled bacon
- 6 oz shredded cheddar cheese
- 1x 12 oz bag frozen mixed vegetables (I used steamable vegetables)
- 1 cup French onion dip
- 1 tap spreadable butter
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Preheat oven to 400 f.
Partially cook the vegetables. (I microwaved them for 3 minutes.)
Place one crust in bottom of pie plate.
Cut chicken into bite sized chunks.
In a bowl, combine the chicken, dip, bacon and 3-4 oz of the shredded cheese.
Place mixture in bottom crust.
Place vegetables on top of chicken mixture.
Sprinkle remaining 1-2 oz shredded cheese on top of vegetables.
Place top crust on pie and pinch closed.
Prepare the top crust however you like it. One way we often do it is by taking some butter and spreading it across the crust, then sprinkling the onion and garlic powder across the top crust.
Bake for 20 minutes.
Let sit for 5-10 minutes before serving. You can serve sooner but it doesn’t tend to slice as nicely if you do.