Bacon Dijon Chicken Pot Pie with Easy Whole Wheat Pastry Crust
- 4 slices bacon chopped
- 2 to 3 pounds chicken breasts or thighs skinned, boned & chopped
- 1 large onion diced
- 1 clove garlic minced
- 1 sweet red pepper chopped
- 1/2 small head cabbage cored & chopped
- 1/4 cup flour*
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 ¾ cup whole wheat pastry flour**
- 1 teaspoon salt
- 1/2 cup oil olive, expeller-pressed sunflower, melted coconut
- 1/4 cup milk
- 1 egg optional to coat the crusts- it helps them brown nicely
- Heat oven to 350 degrees. Place six 1 cup ramekins (or one deep dish pie plate) on a small baking sheet.
- Cook bacon in a large, deep skillet over medium-high heat until crisp; remove to a towel lined plate to drain.
- Add chicken pieces to bacon drippings and cook until browned no longer pink, 5-7 minutes. Add onions and garlic and cook another couple minutes until onion is softened.
- Stir in cabbage and red pepper, stirring and cooking for another 3-4 minutes. Sprinkle vegetables with flour* and mix well.
- Slowly pour in the milk, add the Dijon and seasonings and cook over med-high heat until thickened. Remove from heat and stir in reserved bacon.
- Divide filling between ramekins (or spoon into pie plate).
- Make crust:
- Mix flour and salt in a medium bowl.
- Stir together oil and milk and pour over flour, stirring with a wooden spoon until mixed completely.
- Shape/flatten dough into an oval and divide into 6 even pieces for ramekins. Shape each piece on a cutting board with your hands to fit the ramekin opening, use a spatula to transfer to ramekin, flipping dough onto filling top. (For single pie, press all the dough out onto a piece of parchment, flatten and shape to fit, then flip onto filling, peeling parchment off.)
- Brush crust tops with beaten egg wash, if desired for browning.
- Bake for 30-35 minutes until the crust is golden brown.
More Easy Chicken Dinners You May Like:
This post is sponsored by Foster Farms®, the chicken I’ve bought for years since it’s grown locally. The opinions, as always, are all mine. For more info, read our entire disclosure page here.
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