Roll one of the pie crusts out to a 12-inch circle. Transfer it to a deep dish pie plate, lightly fitting the dough into the plate. Refrigerate the crust while you make the filling.
2 (9-inch) refrigerated pie crusts
Fry the bacon in a Dutch oven set over medium heat for 8-10 minutes, or until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the drippings in the pot
5-6 slices thick-cut bacon
Add the onion and celery to the hot drippings and sauté for 3-4 minutes.
½ cup chopped onion, ½ cup sliced celery
Add the garlic and mushrooms and sauté 3-4 minutes.
3 cloves garlic, 1 cup chopped mushrooms
Splash in ½ cup of the broth to deglaze the pot, then cook for 2 minutes until reduced, stirring occasionally.
2 cups low-sodium chicken broth
Sprinkle in the flour and cook for 2 minutes, stirring constantly.
⅓ cup all-purpose flour
Stir in the remaining broth and bring the mixture to a boil, then stir in the cream, parsley, salt, pepper, and mustard powder. Return the mixture to a boil, whisking constantly, until thickened, 2-3 minutes.
⅓ cup heavy cream, 1 teaspoon dried parsley, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon dry mustard powder
Stir in the chicken, peas and carrots, and cooked bacon, then remove the pot from the heat.
Prepare the egg wash by combining the egg and 1 tablespoon milk or water in a small bowl and whisking until well combined.
1 large egg, 1 tablespoon water
Pour the chicken pot pie filling into the bottom pie crust in the pie dish and spread it into an even layer.
Place the second rolled-out pie crust on top of the pie. Fold the edges of the pie dough under and then use your fingers to crimp and seal.
Use a sharp knife to cut a few slits in the top pie crust, then lightly brush the egg wash all over the top of the crust.
Bake for 30-35 minutes, until the crust is golden brown. Let rest for 10-15 minutes before serving.
Notes
Chicken: Instead of chicken, use an equal amount of shredded or cubed cooked turkey – a delicious way to use Thanksgiving leftovers!
Veggies: Use 2 cups of diced fresh vegetables in place of frozen veggies. Feel free to use the veggies of your choice for more variation. I like broccoli and pearl onions!
If your pie crust is browning too quickly, loosely cover the pot pie with foil halfway through baking.
Storage: Store chicken bacon pot pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.