Creamy Chicken Alfredo Pot Pie with Bacon

Directions

• 1

  In a large oven-safe skillet, heat olive oil over medium-high heat. Add in bacon and sauté 4-5 minutes until bacon starts to get crispy. Add in the onion, garlic, and seasonings, continue to sauté for 2-3 minutes until onions start to get tender.

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• 2

  Sprinkle flour into the pan and stir to combine, cook for 2-3 minutes until the flour is absorbed completely. Reduce heat to medium, add in chicken stock and milk, stirring until combined. Cook on medium for a few minutes, stirring often until the mixture has thickened. Add in the parmesan and mix until combined.

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• 3

  Add in spinach and shredded chicken, cook until spinach has wilted down. Preheat the oven to 350 degrees F. 

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• 4

  Roll out a premade pie crust and place on top of the skillet, press down gently around the edges to seal. Cut four small slits on top of the crust to help steam release while baking.

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• 5

  Place the skillet on a sheet pan to catch anything that might bubble over while baking, place in a preheated oven and bake for 40-45 minutes until the pie crust is golden brown and filling is bubbly. 

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