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Growing up, my mom made chicken pot pie for us all the time. With 19 kids in the house, she needed meals that were quick, easy, and freezer friendly. The classic version was her go-to because it was simple, comforting, and always fed a crowd. Since we were picky, she created her bacon cheddar chicken pot pie. We tested them side by side, and my childhood taste buds did not lie to me. If you like chicken pot pie, this bacon cheddar pot pie will blow your mind. Whether you love the cozy flavors of the classic pot pie or the rich bacon cheddar twist, these recipes are proof that the best meals are often the ones that bring us back home. Classic Chicken Pot Pie (1 Pie) Ingredients • 2 pie crusts (one 9” bottom and one top) • 1 chicken breast (about 8 oz), cooked and diced • ½ can (about 5 oz) cream of chicken or celery soup • ¼ cup chicken broth • ¼ cup half and half • 1 cup mixed vegetables (peas, carrots, corn, or green beans) • ½ cup sharp cheddar cheese, shredded • ½ tsp salt • ¼ tsp black pepper • 1 egg + 1 Tbsp water (for egg wash) Instructions 1. Preheat oven to 350°F (175°C). 2. Stir together soup, broth, and half and half. Add chicken, vegetables, cheese, salt, and pepper. 3. Pour into bottom crust. Top with second crust, crimp edges, and cut slits. 4. Brush with egg wash and bake 45–55 minutes until golden and bubbling. 5. Rest 10 minutes before slicing. Bacon Cheddar Chicken Pot Pie (2 Pies) Ingredients • 4 pie crusts (two 9” bottoms and two tops) • 2 chicken breasts (about 1 lb), cooked and diced • 6 to 8 strips bacon, cooked crisp and crumbled • 1 cup potato, cooked and cubed (or canned, drained and diced) • 1 can (10.5 oz) cream of chicken or celery soup • ½ cup sour cream • 1 cup sharp cheddar cheese, shredded • ¼ to ⅓ cup chicken broth, as needed • Salt and black pepper, to taste • 1 egg + 1 Tbsp water (for egg wash) Instructions 1. Preheat oven to 375°F (190°C). 2. Stir together soup and sour cream, then mix in chicken, bacon, potatoes, cheddar, salt, and pepper. Loosen with broth if needed. 3. Divide filling between two pie dishes lined with crusts. Top with remaining crusts, crimp, and cut vents. 4. Brush with egg wash and bake 40–50 minutes until golden brown and bubbling. 5. Rest 10 minutes before slicing. These pies were a staple in our home growing up. They were practical for a busy mom, easy to freeze ahead of time, and always a crowd pleaser. If you try one, let me know in the comments which one is your favorite. #ChickenPotPie #BaconCheddarPotPie #FamilyRecipes 00:00 Introduction 02:15 Cooking the Bacon 03:48 Boiling the Chicken 08:20 Preparing the Pie Crust 10:30 Peeling Potatoes 13:55 Family Moments 18:05 Shredding the Chicken 19:20 Making the Filling 25:16 Topping the Chicken Pot Pie 29:10 Baking the Pot Pie 29:20 Bacon Cheddar Chicken Pot Pie 32:15 Cooking Memories 35:28 Eating the Pot Pie/Taste Comparison 36:55 Clear Winner