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Chicken Bacon Ranch Pot Pie Filling

Chicken Bacon Ranch Pot Pie

  • Author: Kelli Avila
  • Prep Time: 00:30
  • Cook Time: 01:18
  • Total Time: 03:48 (includes chilling time)
  • Yield: 6-8 Servings
  • Category: Dinner
  • Method: Bake


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.


  • 1 batch Basic Butter Pie Crust
  • 1 tablespoon oil
  • 2 lbs. boneless skinless chicken breasts or thighs, diced
  • 8 strips bacon, diced
  • 1 small yellow onion, diced (1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoons salt
  • 4 tablespoons (55 grams) unsalted butter
  • 1/4 cup (30 grams) all-purpose flour
  • 2 tablespoons cream cheese
  • 21/2 teaspoons dried dill
  • 11/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon white pepper or black pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 11/2 cup (340 grams) chicken stock
  • 1 cup (230 grams) whole milk
  • 11/2 cup frozen cut green beans
  • 1 cup frozen small cauliflower florets
  • Cream (to brush on the pastry)


  1. Prepare the Basic Butter Pie Crust. Do not divide the dough into two pieces unless you plan to make two 9” pies. Otherwise, leave it as one pie dough. Let rest for at least 2 hours, or overnight.
  2. Heat oil in a dutch oven (or heavy-bottomed stock pot) over medium heat. Once hot, brown chicken, in batches if necessary, about 2-4 minutes per side. Transfer the chicken to a plate, once browned.
  3. Add bacon to the pot, and cook, until crispy, about 6-8 minutes. Shut off the heat and remove all but 1 tablespoon of the rendered fat.
  4. Return the heat to medium and add onion, garlic, and salt to the pot and cook until starting to soften, about 5 minutes.
  5. Add butter and flour to the pot to make the roux. Stir together until the butter is melted and the mixture comes together.
  6. Add in the cream cheese and spices, and cook until cream cheese is melted and the spices are toasted, about 1 minute. Watch carefully and ensure the mixture does not burn.
  7. Slowly, ½ of a cup at a time, add in the chicken stock, taking care to scrape the bottom of the pot to get any browned bits up and stir together any lumps.
  8. Whisk in the milk and bring the mixture up to a boil.
  9. Once boiling, reduce the heat to low and add back in the chicken. Simmer for 15 minutes.
  10. Remove from heat, and stir in the frozen green beans and cauliflower.
  11. Taste and adjust the seasoning, adding in more salt, pepper or spices as desired.
  12. Let the mixture cool completely to room temperature before baking. The filling can be made up to 2 days ahead of time.
  13. Preheat oven to 425ºF and set aside a large casserole baking dish.
  14. Roll out pie dough to the shape of your casserole baking dish. It’s helpful to roll out the pie dough and then place the baking dish on top of the pie dough to cut out the exact shape.
  15. Transfer the cooled mixture to the casserole dish and place the dough on top.
  16. Brush cream on top of the pie dough and place the casserole on a rimmed baking sheet. 
  17. Bake in the oven for 40 minutes, or until the pie dough is lightly golden all over.
  18. Let cool for 5 minutes before serving.


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 9×13 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.

Keywords: Chicken Bacon Ranch Pie