Chicken Bacon Ranch Pot Pie
Serves 4 to 6.
From “Simply Delishaas: Favorite Recipes From My Midwestern Kitchen,” by Hayden Haas, who writes: “I created this delightfully cozy dish when I was craving a homemade pot pie but didn’t have the willpower to make dough or do much else. I wanted something warm and filling and homey, but also cute. I was cleaning out my freezer and noticed I had some phyllo. This is an exceptional way to get around using a pastry crust, and you don’t have to trust me because you’ll understand immediately when you make this.” (DK, 2024).
- 8 oz. bacon, roughly chopped
- 2 chicken breasts (about 32 oz.), roughly chopped into 1-in. cubes
- ½ tbsp. sweet paprika
- 1 tsp. ground cumin
- Salt and freshly ground black pepper
- 1 small red onion, roughly chopped
- 2 carrots, sliced
- 2 celery stalks, roughly chopped
- ½ each red, orange, and yellow bell pepper, ribs and seeds removed and roughly chopped
- 4 to 6 cloves garlic, minced
- ½ c. sour cream
- ½ c. ranch dressing, homemade or store-bought
- Crushed red pepper flakes, to taste, optional
- 1 (16-oz.) pkg. frozen phyllo dough, at room temperature
- 4 tbsp. unsalted butter, melted
- Fresh thyme, for optional garnish
Directions
Preheat the oven to 350 degrees.
In a large oven-safe skillet or pan over medium heat, add the bacon and cook for 5 to 10 minutes, or until halfway done.
Add the chicken and cook for 6 to 8 minutes per side until it’s no longer pink.
Season with the paprika, cumin, salt, and pepper. Add the red onion, carrots, celery and the bell peppers, and cook for about 8 to 10 minutes, or until the vegetables turn soft.
Add the garlic, sour cream, ranch dressing and crushed red pepper flakes, if using. Stir well to coat.
