Bacon-Cheddar Chicken Pot Pie



Total Time: 1:00


  • 4 oz. thick-cut bacon
  • 1 c. frozen pearl onions
  • 3 medium carrots
  • 3 clove garlic
  • 1¾ c. flour
  • 3 c. Low Sodium Chicken Broth
  • kosher salt
  • 2 c. shredded rotisserie chicken
  • 1 c. frozen peas
  • 1 tbsp. sugar
  • 1½ tsp. baking powder
  • 5 tbsp. cold unsalted butter
  • ½ c. lowfat buttermilk
  • ¼ c. coarsely grated cheddar


  1. Heat oven to 450 degrees F. Cook the bacon in a 10-inch cast-iron skillet over medium heat until crisp, 8 to 10 minutes; transfer to a paper towel–lined plate. Roughly chop when cool.
  2. Discard all but 1 tablespoon of the fat from the skillet. Add the onions and cook, stirring occasionally, for 4 minutes. Add the carrots and garlic and cook, stirring, for 1 minute more.
  3. In a bowl, whisk together 0.25 cup flour and 0.50 cup broth until smooth. Add the flour-broth mixture to the skillet, then add the remaining 2.50 cups broth and 0.50 teaspoons salt and stir to combine. Bring to a boil, then reduce heat and simmer until the carrots are tender and the mixture has slightly thickened, 10 to 12 minutes. Fold in the chicken and peas. Remove from heat.
  4. In a large bowl, whisk together the remaining 1.50 cups flour, sugar, baking powder and 0.25 teaspoons salt. Add the butter; rub the mixture between fingers until fine crumbs form. Fold in the bacon. Using a large fork, gradually add 0.50 cup buttermilk, mixing until just combined (do not overmix).
  5. Form the dough into 6 biscuit-shaped pieces and place on top of the filling. Brush the tops with the remaining 2 tablespoons buttermilk and sprinkle with the cheese.
  6. Place the skillet on a baking sheet and bake until the biscuits are golden brown and cooked through, 22 to 25 minutes.




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