Since it is mid-winter, I felt that the pie for Week 13 might be most suited as a savory pie. It was time to try a pot pie and the New Best Recipe Cookbook had just the one to try: Chicken Pot Pie with Bacon and Corn. My mouth was watering just reading the title.
This recipe
gave the option of using a savory pie dough topping or fluffy
buttermilk biscuit topping. Well,
when I am given the choice between a traditional crust for a pot pie or
homemade fluffy, buttery biscuit topping… I can tell you that I will always
choose buttermilk biscuits!
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| Buttermilk biscuits begin with butter... |
Rather than a
traditional pot pie with carrots and peas, I opted for a recipe with bacon and
corn, which turned out to be an excellent decision.
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| Pot pie vegetables, with the exception of the corn to come later |
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| Bacon, perhaps the most important ingredient! |
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| Chicken simmering |
Having never
made a pot pie before, the process seemed a bit lengthy for a midweek dinner
for the family, although the end result was incredible. The recipe does offer some options for making
this more manageable, allowing one to make both the biscuits and the filling in
advance, so it certainly could be doable if one uses the advanced preparation
options.
Also as a
family with young children, an 8 x 13 –inch pan was going to be more than we
could eat, so I used two 8 x 8-inch pans for the recipe and froze one for a
dinner later on. This worked well, and
made the second meal incredibly fast and easy.
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| One Chicken Pot Pie ready to be baked |
The consensus
from my family was unanimous: AMAZING!
The bacon and corn were a nice spin from a traditional pot pie and a
huge hit with my 3 ½ year-old son. The
biscuits were to die for. Again, this Chicken Pot
Pie with Bacon and Corn recipe was AMAZING and my family will be enjoying
this one time and time again for years to come.
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| Final product before it was devoured |
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