Chicken Paprikash Pot Pie

Two comfort classics collide here: Hungarian chicken paprikash and the all-American pot pie. The filling carries paprikash’s signature flavors, a generous hit of sweet paprika and a finish of tangy sour cream, all tucked under a flaky golden double crust.

Render the bacon first and cook the chicken breast and vegetables right in the drippings; that smoky bacon fat seasons everything from the start.

A spoonful of cornstarch in the filling does important work. It thickens the sauce and helps keep the sour cream from breaking, so the pot pie slices into neat, creamy wedges instead of running everywhere.

Two baking notes worth following: cut slits in the top crust so steam can escape, and shield the edges with foil partway through so they don’t over-brown before the rest catches up. Let it rest ten minutes before cutting so the filling sets.

Kitchen Tips

• Cook the chicken and vegetables in the bacon drippings for deep, smoky flavor.
• The cornstarch helps keep the sour cream from breaking, so don’t skip it.
• Cut vents in the top crust and shield the edges with foil partway to prevent over-browning.
• Let the pie rest 10 minutes before cutting so the filling sets and slices cleanly.

Variations

• Use rotisserie or leftover chicken to make it faster.
• Add sliced mushrooms or swap in green peppers.
• Stir in a pinch of smoked paprika for a deeper, smokier paprikash flavor.