Chicken & Bacon Pot Pie - San Diego, California Talk Radio Station - AM 760 KFMB

Chicken & Bacon Pot Pie

Serves 10

Just like grandma's but it has bacon and is made in just about 10 minutes because of the jarred gravy, deli-roasted chicken and ready-made piecrust you already had. The shortcut is using sour cream and jarred gravy instead of making your own roux (a mix of butter and flour used to thicken sauces).


  • 1/2 pound bacon, diced
  • 8 ounces sliced mushrooms
  • 1 small yellow onion diced
  • 3 cups cubed or shredded cooked chicken (from precooked deli roasted chicken)
  • 1 cup sour cream
  • 1 cup chicken gravy
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme


  1. Preheat oven to 425
  2. Heat a pan over medium heat and cook bacon until just getting crispy - remove from pan and drain on paper towels
  3. Keep 1 tablespoon of the bacon grease in pan and add the mushrooms and onions
  4. Cook, stirring, until both are softened
  5. Add the chicken, sour cream, gravy, Worcestershire sauce and thyme and mix well
  6. Pour everything into a 9 x 9 inch baking dish and cover with the pie crust
  7. Poke 6 small slits into the crust and bake until golden brown, about 30 minutes
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