This creamy chicken Alfredo pot pie with bacon is the ultimate comfort food! It’s rich, cheesy, and packed with tender chicken, bacon, and spinach under a golden, buttery pie crust. Everything is combined in a homemade alfredo sauce made with garlic, parmesan, and AE Dairy Hi, Protein! White milk. It’s a cozy twist on a classic that comes together with simple ingredients. You’re favorite chicken alfredo combined with a classic pot pie!
I combined my mini air fryer pot pies with my chicken bacon alfredo pasta to create this comforting, family-style meal. It’s perfect for a quick weeknight meal and I love that it comes together quickly in just one pan! Instead of the classic carrots, celery, and peas you find in classic pot pie, I added spinach which fits in nicely with the chicken bacon alfredo sauce!
This recipe uses AE Dairy’s Hi, Protein! White milk which packs 20 grams of protein per cup, paired with the chicken makes this a high protein comfort classic!
You will also love this chicken bacon pasta bake or this skillet tater tot casserole. Find all my entree recipes here for more dinner inspiration!
What Makes This Special
It combines the rich, creamy flavor of Alfredo pasta with the coziness of a homemade pot pie. The sauce is silky and savory, the bacon adds a touch of salt, and the fresh spinach brings a bit of freshness. Topped with a flaky pie crust, it’s a satisfying twist on comfort food that feels both classic and creative!
–Rachel
What Is Skillet Pot Pie
A skillet pot pie is a twist on traditional pot pie where the filling is cooked and baked all in one skillet—usually a cast iron or oven-safe skillet. Instead of a classic pie dish with a bottom and top crust. It’s a little more rustic and much easier to throw together on a weeknight, fewer dishes, faster prep, and still just as comforting.
Key Pot Pie Ingredients
Olive oil: Helps sauté the aromatics and adds a rich base flavor.
Raw bacon: Diced and cooked until crisp for a smoky, salty kick.
All-purpose flour: Thickens the creamy Alfredo sauce, could use cornstarch or arrowroot powder.
Parmesan cheese: Shredded, not grated; gives the sauce a rich, nutty finish.
AE Dairy Hi, Protein! White Milk: Makes the sauce creamy while adding extra protein and is leaner then heavy cream or whole milk.
Shredded chicken: Cooked ahead of time; rotisserie works great here or use leftover chicken thighs.
Fresh spinach: Stirred in at the end for a touch of color and nutrition. Substitute with chopped asparagus, broccoli, or peas.
Pie crust: Use the kind in a tube (not pre-formed); it’s easy to roll over the top. A homemade crust or canned biscuits would also work.
How to Make The Pot Pie
Let’s talk a little about how to make the Creamy Chicken Alfredo Pot Pie with Bacon (The printable instructions are in the recipe card below.)
Quick Overview:
- Sauté bacon, garlic, and onions.
- Make alfredo sauce, mix in spinach and chicken.
- Top with pie crust, slit, and bake.
- Enjoy warm!
- In a large oven-sage skillet heat olive oil over medium-high heat. Add in bacon and sauté 4-5 minutes until bacon starts to get crispy. Add in the onion, garlic, and seasonings, continue to sauté for 2-3 minutes until onions start to get tender.
- Sprinkle flour into the pan and stir to combine, cook for 2-3 minutes until the flour is absorbed completely. Reduce heat to medium, add in chicken stock and milk, stirring until combined. Cook on medium for a few minutes, stirring often until the mixture has thickened. Add in the parmesan and mix in until combined.
- Add in spinach and shredded chicken, cook until spinach has wilted down. Preheat oven to 350 degrees F.
- Roll out a premade pie crust and place on top of the skillet, press down gently around the edges to seal. Cut four small slits on top of the crust to help steam release while baking.
- Place the skillet on a sheet pan to catch anything that might bubble over while baking, place in a preheated oven and bake 40-45 minutes until the pie crust is golden brown and filling is bubbly.
Creamy Chicken Alfredo Pot Pie with Bacon
Equipment
Ingredients
- 2 tbsp Olive Oil
- 3 slices Raw bacon, diced
- 1 medium Yellow onion, finely diced
- 2-3 cloves Garlic, minced
- 2 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Garlic powder
- 1 tbsp Italian seasoning
- 2 tbsp All-purpose flour
- 1/4 cup Chicken broth
- 2 cups Parmesan cheese, shredded
- 2 1/2 cups AE Dairy Hi, Protein! White Milk
- 3 cups Shredded chicken
- 3 cups Fresh spinach
- 1 store-bought Pie crust, in a tube, not a pre-formed crust.
Instructions
- In a large oven-safe skillet heat olive oil over medium-high heat. Add in bacon and sauté 4-5 minutes until bacon starts to get crispy. Add in the onion, garlic, and seasonings, continue to sauté for 2-3 minutes until onions start to get tender.2 tbsp Olive Oil, 3 slices Raw bacon, 1 medium Yellow onion, 2-3 cloves Garlic, 2 tsp Kosher salt, Fresh cracked black pepper , 1 tbsp Italian seasoning , 1 tsp Garlic powder
- Sprinkle flour into the pan and stir to combine, cook for 2-3 minutes until the flour is absorbed completely. Reduce heat to medium, add in chicken stock and milk, stirring until combined. Cook on medium for a few minutes, stirring often until the mixture has thickened. Add in the parmesan and mix in until combined.2 tbsp All-purpose flour, 1/4 cup Chicken broth , 2 1/2 cups AE Dairy Hi, Protein! White Milk, 2 cups Parmesan cheese
- Add in spinach and shredded chicken, cook until spinach has wilted down. Preheat oven to 350 degrees F.3 cups Shredded chicken , 3 cups Fresh spinach
- Roll out a premade pie crust and place on top of the skillet, press down gently around the edges to seal. Cut four small slits on top of the crust to help steam release while baking.1 store-bought Pie crust
- Place the skillet on a sheet pan to catch anything that might bubble over while baking, place in a preheated oven and bake 40-45 minutes until the pie crust is golden brown and filling is bubbly.
Notes
Nutrition
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Storage & Serving
Let the pot pie rest for 5–10 minutes before slicing to help the filling set. Serve it with a simple green lettuce salad, roasted veggies, or garlic bread for a complete meal! I like to serve this family style at the table, directly out of the skillet.
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat individual servings in the microwave or warm the whole pie in a 350ºF oven until heated through. Keep in mind, the pie crust is at it’s peak right after baking, it can get a little soggy in the fridge and when reheating, so it doesn’t keep the same buttery, crispy texture.
Recipe FAQs
Yes! Rotisserie chicken works perfectly and saves time. Just shred or chop it and stir it into the Alfredo filling before topping with the crust.
You can prep the filling up to 2 days in advance and store it in the fridge. When ready to bake, pour it into your skillet or baking dish, top with crust, and bake as directed.
Yes. Homemade gives the best flavor, but a high-quality jarred Alfredo sauce can make this even quicker. Be sure to taste and adjust seasoning and texture as needed.
You can leave it out or swap in chopped asparagus, peas, or steamed broccoli florets for a different flavor.
Tools I Recommend
- Enamel cast iron skillet: this Le Creuset cast iron skillet is my go to. With the enamel coating it is super easy to clean and you can cook both on the stove top and in the oven making it great for recipes like this. It’s the perfect size for family dinners.
- Wooden Spoons – perfect for sautéing and mixing, and great for not scratching your pans. Remember to deep clean your wooden utensils once a month!
- Cheese Grater – this grater is a must if you grate your own cheese! It’s also handy for several other things, like shaving chocolate, shredding vegetables, zesting, or grinding spices.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
