Pot pies are the ultimate comfort food for me. My dad loves anything with white sauce in it, and my mom used to make an absolutely delicious chicken pot pie when I was growing up. It was always a favorite, and eating it always brings me back, with fondness, to the years that I lived at home with my parents.
This is a delicious variation on the classic, and I love the flavor the bacon adds to the cream sauce. It is absolutely delicious and perfect for a cold fall night. I chose to make mine cupcake style in ramekins, but you can certainly make the whole batch in a large pie pan if you prefer.
It is healthy, hearty and wholesome! The whole family will love it!
- 1 1/4 cups flour
- 1 Tbsp sugar*
- 1/4 tsp salt
- 8 Tbsp butter (1 stick), cold and cubed*
- 2 - 3 Tbsp water
- 3 slices of thick, high-quality bacon, chopped into bite size pieces*
- 1/3 cup onion, diced
- 1 large potato, diced*
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/2 tsp basil*
- 1/2 tsp oregano*
- 2 cups kale, de-stemmed and thinly sliced*
- 1 Tbsp butter*
- 1/2 cup chicken or vegetable broth*
- 1 cup milk (whole milk, is best)*
- 1/2 cup cream*
*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.
Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count.
- In a large mixing bowl or kitchen aid mixer, pour in your flour, sugar and salt and stir to combine.
- Add your cold butter, and mix until the butter resembles small peas. You can do this by turning on your stand mixer and letting it run for about 2 minutes, or using 2 knives to cut the butter down into small pieces.
- Once the butter is pretty well broken down, add 2 Tbsp of the water, and mix. If the mixture isn't sticking together completely, add 1 more Tbsp of water.
- Refrigerate your dough for at least 20 minutes.
- Place your bacon in a large frying pan, and put it on the stove over medium heat. Cook the bacon until it is just starting to crisp up.
- Remove the bacon pieces, and add the onions to the remaining bacon grease in the frying pan, and cook for about 10 minutes until they begin to become translucent.
- Add the diced potato and give the mixture a few stirs.
- Add the salt, pepper, garlic, oregano, and basil and stir again.
- Cover the mixture with a lid and let it cook on medium- low heat for about 10 minutes, stirring occasionally.
- Once the potatoes can easily be pierced with a fork, add the kale, butter, broth, milk and cream and stir. Let the mixture thicken up a little bit, then remove from the heat and cover.
- Preheat your oven to 375°F.
- Remove your crust from the fridge and roll it out into a large rectangle (if you are making the pies in ramekins), or a large circle (if you are making one big pot pie). Using a large glass, smallish bowl or biscuit cutter, cut out circles of dough for the ramekins.
- Ladle the filling into the ramekins and cover each ramekin with a large enough circle of dough to hang over the edge about a 1/2 inch.
- Cook in a preheated oven for about 25 - 35 minutes. remove when the crust is beginning to brown, slightly. Let cool for about 5 minutes, then enjoy!
Landen runs Measure and Whisk, a cooking blog with a focus on real food. She is a firm believer that quality is superior to quantity, and prefers small amounts of good food over large quantities of cheap food. Deeply disappointed in cheap bacon, she prefers to buy $6 bacon less frequently. Because of this, she typically cooks vegetarian meals for her family.
Her blog also features photos of her baby, Fox, and suggestions on how to live an eco-friendly and minimalist life, both in and out of the kitchen. Follow her on Pinterest and Instagram for beautiful food photos and pictures of baby Fox.
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