Last year I experimented with turkey and rediscovered that any dinner that was wrapped in pie crust is one of the world’s best dinners. As kids, we would sometimes be treated to a frozen dinner of chicken pot pies. Trust me, as a kid it was a treat. Although, I could have done without the squishy peas and nasty cooked carrots. The best part about being an adult is that you don’t have to follow recipes exactly and can buck convention anytime you want when it comes to cooking.
So when I found myself with a leftover pie crust and no pie to make, I decided to throw out the old ideas of what a chicken pot pie should be. No gross soggy vegetables. Instead, bacon! Yes! I thought as I added the crispy bacon and tossed in some corn for good measure. This would be the best chicken pot pie ever. And, it was. The taste is nothing like your typical pot pie, but it certainly is full of flavor. No statement is truer than: you cannot go wrong with bacon. Especially when it is wrapped in pie crust.
- 2 pie crusts (typically 2 come in a package)
- 1/2 lb bacon
- 2 chicken breasts, cooked and cut into cubes
- 1 tsp McCormick's Sweet Onion & Herb Seasoning
- 1 tsp Thyme
- 1 can Cream of Chicken Soup (I highly recommend Campbell's Healthy Request or a brand with a lower sodium content)
- 2 cups of corn
- 1/4 cup milk or whipping cream
- Pepper to taste (no extra salt needed; the soup and bacon take care of that)
- Cook bacon until crispy. Allow the bacon to cool and then chop.
- Coat chicken with McCormick's sweet onion and herb and cook. Chop in squares when cool.
- In a medium mixing bowl combine the cream of chicken, chicken, corn, thyme, milk, and bacon. Mix together thoroughly.
- Line the bottom of a pie dish with pie crust.
- Add filling and top with remaining pie crust. Crimp the edges.
- Bake at 425 degrees for 25-30 minutes. Pie will be done when slightly brown on top.