30-Minute Chicken Carbonara Pot Pie
Recipe GLPR8d6f0ccd1dac6f
A quick and comforting baked pasta-inspired pot pie combining tender chicken, crispy bacon, creamy Parmesan sauce, and roasted potatoes all enveloped in a golden pie crust. This modern take on carbonara comes together in under half an hour for an impressive weeknight dinner.
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Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 12-ounce can evaporated milk
1 cup Parmesan cheese, grated
1 large chicken breast, cooked and diced
4 strips bacon, cooked until crispy and chopped
3 cups Russet potatoes, cooked and cubed
1 cup fresh spinach leaves, rinsed
½ teaspoon salt
¼ teaspoon black pepper
1 store-bought or homemade pie crust round, thawed if frozen
Directions
Preheat your oven to 375°F. Ensure your chicken breast is fully cooked (internal temperature reached 165°F), diced into bite-sized pieces. If not already prepared, cook bacon strips until crispy, then chop into small pieces. Cube your cooked Russet potatoes and rinse the fresh spinach.
In a large skillet over medium-high heat, melt the unsalted butter until it foams.
Sprinkle the all-purpose flour over the melted butter and whisk vigorously to create a smooth paste. Continue cooking for 1 minute, stirring constantly, to cook out the raw flour taste.
Gradually pour in the evaporated milk while whisking constantly to prevent lumps from forming. Whisk until the mixture is completely smooth.
Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for about 3 minutes until it begins to thicken.
Remove the skillet from heat and stir in the grated Parmesan cheese until fully melted and incorporated, about 2 minutes of gentle stirring.
Add the diced chicken, chopped bacon, cubed potatoes, and fresh spinach to the skillet. Gently fold everything together until all ingredients are evenly coated with the creamy sauce. Season with salt and black pepper to taste.
Pour the entire mixture into a deep-dish pie plate, spreading it evenly.
Place the pie crust round on top of the filling. Fold the edges of the crust under and crimp them with your fingers or a fork to seal around the rim of the pie plate.
Using a sharp knife, cut four small slits in the top of the crust to allow steam to escape during baking.
Place the pot pie in the preheated oven and bake for 20 to 25 minutes, until the crust is golden brown.
Remove the pot pie from the oven and let it rest for a few minutes. Serve warm.
