Go Back
Print

30-Minute Chicken Carbonara Pot Pie

Serve the family a home-style twist to an Italian favorite with this Chicken Carbonara Pot Pie that's ready in 30 minutes!
Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 to 6
Author Julie Espy {White Lights on Wednesday}

Ingredients

  • 3 cups cubed and cooked Russet potatoes
  • 1 large chicken breast cooked and cut into small pieces
  • 1 cup fresh spinach leaves rinsed
  • 4 strips bacon cooked crispy and chopped
  • 1 pie crust round store-bought and thawed, or homemade
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • One 12 ounce can evaporated milk
  • 1/3 cup heavy cream
  • 1 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 375 degrees F.
  2. In large skillet, melt butter over medium-high heat. Add flour and whisk to combine. Cook for 1 minute to remove raw flour flavor.
  3. Slowly whisk in evaporated milk, and mix until there are no clumps. Add heavy cream, and bring to a simmer, about 3 minutes. Add Parmesan, stir to combine until cheese is melted, about 2 minutes.
  4. Add chicken, bacon, potatoes, and spinach to skillet. Stir to combine. Pour skillet contents into a deep-dish pie plate.
  5. Top pie plate with pie crust. Fold in and crimp edges of pie crust around edge of plate. Using a sharp knife, cut 4 slits in the top of the crust to let steam escape.
  6. Bake for 20 to 25 minutes, until crust is browned. Remove from oven. Serve warm.

Recipe Notes

This recipe can be made from scratch or with leftovers or semi-homemade with store bought products. Whatever fits your time allotment and life.