Comfort food to the max, this Chicken Bacon Ranch Pot Pie is made from a handful of real wholesome ingredients, a homemade ranch spice blend and the flakiest top crust ever. What I love most about this type of pie is that it can be made in stages or completely assembled and then frozen. That way, you can pull it out the night before and just bake up when you need a delicious, hot dinner for your crew. This recipe makes a large casserole style pie that is baked in a baking dish instead of a pie plate. However, the recipe can be split and baked in two 9" pie plates so you can bake one up for dinner and freeze the other. The body of the post has information how to freeze and reheat.
This pie can be made gluten-free by preparing Gluten-Free Butter Pie Crust for the pastry. You'll also need to omit the roux (the flour and butter mixture) from the recipe. Skip that step entirely. Instead, after you add the stock and milk to the pot in step 7, add a cornstarch slurry to the pot made up of 3 tablespoons cornstarch whisked together with 1/4 cup chicken stock. Add half of the slurry and let it thicken. If it is not thick enough, add the rest of the slurry. This slurry will thicken the mixture without needing to add any flour to this recipe.
This recipe can be made in a large casserole dish, around the size of a 9x13 inch baking dish. Or it can be divided up and baked in two 9" pie plates. That means you can bake one immediately, and save the other for later.
This pie can be frozen fully baked or unbaked. Please see the post for instructions on how to do this and how to reheat it.
Find it online: https://everydaypie.com/chicken-bacon-ranch-pot-pie/