Earlier this week I made Berry-Delicious Triple Berry Pie and today I went the savory route with Chicken Pot Pie. This one is extra-special because it's got a bacon lattice crust that takes it to the NEXT LEVEL. I thought about how exactly to do this, because I know that cooking bacon in the oven doesn't take as long as it would to bake an entire pie. I decided that I would blind bake the crust part of the way (aka without filling) and then put the filling inside and lay the bacon crust on top for as long as it takes to fully crisp the bacon. The results were delicious!
Chicken Pot Pie with Bacon Lattice Crust
- 1 1/2 cups leftover chicken, chopped or shredded
- 1/3 cup carrots, chopped
- 1/3 cup string beans, chopped
- 1/3 cup frozen peas
- 1 garlic clove, minced
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- salt and pepper, to taste
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoon granulated sugar
- 8 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
- 6 tablespoons vegetable shortening, chilled
- 8-10 tablespoons cold water
- 1 egg, beaten
- 6 slices bacon, cut in half
- In medium bowl whisk together flour, sugar and salt until combined. Add the shortening and cut in with a pastry blender or fork until the mixture is like coarse sand.
- Sprinkle the butter over the mixture and cut in butter until the mixture resembles coarse crumbs. The butter should not be larger than small peas.
- Sprinkle 8 tablespoons of water over the flour mixture, and use a rubber spatula to mix it in until the dough holds together, adding the remaining 1-2 tablespoon of water if needed. Gather dough into a mound and wrap with plastic wrap. Form dough into a 2 round discs and refrigerate for one hour.
- Roll out the discs to fit inside two 4-inch mini pie pans. Gently press the dough on the bottom and along the sides of the pans. Decorate the edges as you wish.
- Prick the bottom crust with a fork, then line with a piece of foil and fill with pie weights. Bake at 375ºF for 20 minutes. Remove the pie weights and continue baking for 5 minutes.
- While the crust bakes, prepare the filling. In a saute pan, heat the oil over medium heat. Add the carrots, string beans, and garlic and cook just until they begin to soften. Add the chicken and peas and cook for 1-2 minutes. Add the cream and stir until the sauce thickens. Add salt and pepper as necessary and set aside while preparing the bacon crust.
- Lay out the bacon on a cutting board so that there are three of the half-strips running up and down and three running across. Weave them into a lattice crust, and repeat for the remaining bacon.
- When the crust is finished blind baking, remove from oven and place filling inside. Lay the bacon lattice crust on top of the filling; the edges of the bacon should reach just past the edge of the pan. This is okay because the bacon will shrink when it cooks. Bake in a 425ºF oven for 25-30 minutes, or until bacon is crisp.