Serve the family a home-style twist to an Italian favorite with this Chicken Carbonara Pot Pie that’s ready in 30 minutes!
Rasie your hand if you kiddo is getting ready to go back to school or already started school. We’re going into week three of Otto being in kindergarten, and I’m feeling like a seasoned pro. Actually I’m just waiting for the “we’re having a party and need 600 cupcakes” email from his teacher because I totally signed up to help with any and all class parties (making games, food, and treats) since I’m not ditching Eddie to help in the classroom. Soon. To help all you parents with school-aged kids (and my awesome readers!) keep your sanity this fall we’re showing you some great back to school recipes and crafts. And there may just be a $350 cash giveaway at the bottom of this post too. Yeah.
This recipe is a love child of two of my favorite dishes. Carbonara is everything creamy sauce with past and bacon should be, and who doesn’t love a chicken pot pie? I’ve had a cold these past few days, and all I’ve wanted is big plate of comfort food. This dish is it kids. Creamy Parmesan sauce, chicken, potatoes, bacon, and fresh spinach all baked under a pie crust. Happiness.
My favorite part of this dish is it’s versatility to go from full on from scratch meal to semi-homemade-ish 30 minute meal. You can pick up a rotisserie chicken on your way home from work. Put the pie crust in the fridge in the morning before your leave for the day to thaw, and use left over roasted or boiled potatoes from dinner the night before. Or use leftover chicken too instead of buying some. Use what you have on hand to make this dish easy peasy. I made this pot pie from scratch (pie crust and all), but it was a lazy Sunday and I had the time. Normally I would streamline this baby!
In case you’ve been living under a rock this month – or have managed to avoid reading WLOW for 18 days – it’s Bacon Month! I got a group of 20+ bloggers together, and all through out August we’ve got a slew of awesome bacon focused recipes for your drooling pleasure. You can see all the previous weeks’ recipes and enter the week 3 Bacon Month cookbook giveaway HERE.
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One Year Ago: Apple Bacon Crumb Bars
30-Minute Chicken Carbonara Pot Pie
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
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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.
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.
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And as an added bonus to the cash giveaway our winner will also be receiving a four pack {2 dry glazes and 2 veggie roasters} from Urban Accents. Super cool right?!? The amazing Meghan from The Tasty Fork is a spice blend developer for them so you know it’s good! You can find Urban Accents spices at the grocery store, Costco Midwest, and on UrbanAccents.com.
