This Chicken Bacon Ranch Chicken Pot Pie is a fun spin on a comfort food classic. Flaky (store-bought) pie crust filled with a chicken bacon ranch filling makes the ultimate hearty dinner.
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Chicken Bacon Ranch Chicken Pot Pie is a mix of easy steps, simple ingredients, a little time and a whole lot of comfort. The ultimate dinner on these chilly fall and upcoming winter nights.
A Spin on the Classic Chicken Pot Pie
This Chicken Bacon Ranch Chicken Pot Pie has a lot of the same elements as the traditional version with just a couple new ingredients to add something special. Peas, carrots and onion stud the thick filling. Flaky pie crust abounds. But that is where the similarities end.
The first difference is what’s most important. Bacon. The process starts with sauteing thick cut bacon until it’s crispy. We start with the bacon so the rest of the process can involve the bacon grease. See, I told you it was important.
Once the bacon is crisp, remove it from the skillet and add the onion, carrots and chicken. That mixture is cooked until the veggies are slightly softened and the chicken is browned. It doesn’t need to be cooked through at this point since it will continue to cook in the oven.
Depending on how much bacon grease is left in the skillet, you may need to add some butter at this point to make the roux. This is a mixture of fat and flour that is used to thicken the sauce. Sprinkle flour into the bacon grease and whisk for a minute.
Drizzle in chicken stock and stir until well combined. Now the second ingredient that changes up this chicken pot pie, dry ranch dressing mix. This provides all the ranch flavor to go along with the chicken and bacon. Cook the mixture until thickened then stir in peas at the last minute.
If you buy the big container of ranch mix, use 3 tablespoons instead of the packet.
I chose to use store-bought pie dough because I don’t do homemade pie dough on a weeknight (or most nights for that matter). It’s a simple way to make this way quicker and more accessible. And nobody needs to know.
Line your pie plate with one pie dough round then add the filling. Top with the second pie dough, crimp the edges and cut a few slits in the crust to allow the steam to release. Lastly, brush with whisked egg to give it that crispy, golden finish.
More Comfort Food Classics:
- Extra Crispy Spicy Fried Chicken
- Lasagna Roll Ups
- Copycat Cracker Barrel Chicken and Dumplings
- Roasted Garlic Alfredo
- Mexican Meatloaf
- Biscuits and Gravy
A twist on a comfort food classic, this Chicken Bacon Ranch Chicken Pot Pie will be perfect for fall. Store bought pie dough makes this doable for weeknights.
- 4 thick slices bacon
- 1/4 cup yellow onion, finely diced
- 3/4 cup sliced carrots
- 1 1/2 lbs. boneless skinless chicken breast, diced
- 2-3 Tbsp. butter
- 4 Tbsp. flour
- 2 cups chicken stock
- 1/2 cup whole milk
- 3/4 cup frozen peas
- 3/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 2 oz. dry ranch dressing mix packet
- 2 sheets premade pie dough
- 1 large egg
Preheat oven to 425 degrees F. Heat a large skillet over medium heat. Add diced bacon and cook until crisp. Remove to a paper towel lined plate. Add onion, carrots and chicken to the skillet. Cook until vegetables are slightly softened and the chicken is cooked on the outside. It doesn't need to be cooked through at this point.
Depending on how much bacon grease is still in the skillet, add 2 to 3 tablespoons of butter. You need a total of 4 tablespoons of fat so if it looks like about 1 tablespoon of bacon grease, add 3 tablespoons of butter. Sprinkle in flour and cook for 1 minute. Add chicken stock and whole milk. Stir well and cook until mixture has thickened to gravy consistency. Stir in crisp bacon, frozen peas, salt pepper and dry ranch dressing mix.
Line a pie plate with one sheet of pie dough. Pour chicken mixture onto the dough. Top with remaining pie crust and crimp edges. Cut 3 to 4 slits into the dough to allow steam to escape. In a small bowl, whisk egg then brush over the pie crust. Bake for 40 to 45 minutes. If crust starts to brown too much, cover with foil. Remove from oven and allow to cool for 10 to 15 minutes before slicing.
Check out Julia’s Simply Southern for more recipe inspiration.