3. Remove from heat, and stir in chicken, peas, and bacon. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Place pastry over hot filling, pressing edges to seal and trimming off excess. (Use scraps to cover any exposed filling, if necessary.) Whisk together egg and 1 Tbsp. water. Brush over pastry.
4. Bake at 400 on lower oven rack 35 to 40 minutes or until browned and bubbly. Let stand 15 minutes before serving. Note- You can also make these in 6 (12-oz.) ramekins. Cut pastry into circles; place over ramekins after filling. Bake as directed.
Originally Submitted
1/20/2014
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You can add this Loaded Chicken-Bacon Pot Pie recipe to your own private DesktopCookbook.