Bacon Chicken Pot Pie with Bacon Infused Crust

My Grandmother came out west in a covered wagon. She loved to make pie and so do I. Basic American comfort food is what I grew up with and is a family favorite. And, who doesn’t love bacon! This American classic adds bacon to the infused crust to make it extra flaky and flavorful. This is truly the best recipe in my families world, if not the entire planet!

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preparation Time
60 mins

cook Time
40 mins


1324 per serving


  • 1 cup bacon drippings, cold
  • 2-1/2 cup all-purpose flour
  • 1 teaspoons salt
  • 1/2 teaspoons sugar
  • 15 tablespoons water
  • 1 yellow onion, chopped
  • 2 cup baby carrots, chopped
  • 2 chicken breast, precooked, chopped
  • 1 cup all purpose flour
  • 16 ounces chicken stock
  • 7 slices bacon, cooked, chopped
  • 1 cup peas
  • 1/2 cup unsalted butter, to saute
  • 3 slices bacon, cooked for top


For the crust

Rub the fat into flour, sugar and salt until there are lumps the size of peas Add water and mix until combined Wrap in plastic and cool When cool roll into pot pie tins, crimp edges and place in the refrigerator

For the filling

Filling: Chop onion Chop of baby carrots. Saute the onions and carrots in butter until softened Add chopped fully cooked chicken breasts. Saute for 2 minutes then add flour. Add 16 ounces of chicken stock. Add chopped cooked bacon and peas. Cook until thickened Cool slightly Fill the reserved tins with the filling. Top with slices of bacon or bacon bits Bake at 375* for 30 - 40 minutes depending how large the pie tins are

recipe by

No N.



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