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Preheat oven to 375 degrees F.
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In large skillet, melt butter over medium-high heat. Add flour and whisk to combine. Cook for 1 minute to remove raw flour flavor.
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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.
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Add chicken, bacon, potatoes, and spinach to skillet. Stir to combine. Pour skillet contents into a deep-dish pie plate.
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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.
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Bake for 20 to 25 minutes, until crust is browned. Remove from oven. Serve warm.