Now then, some disclaimers.
1. I'm a pretty decent cook, but I'm a mess when it comes to pie crust. This one actually turned out quite okay taste and texture wise, but it was hard to roll out and kept splitting apart. Nine out of ten times, I get a store-bought rolled pie crust for my quiches and pies, because well, it's $4 toward me not having a meltdown in the kitchen. Trader Joe's has a good one that I like which is not full of weird synthetic ingredients. However, I was not at TJ's yesterday so instead I opted to make my own crust, and I used the recipe in this book Good Kitchen Magic which I think should make a good crust in theory. My trouble is that I don't usually get the dough to bind together with the first 2 tablespoons of water as they say. Sometimes even the 3rd tablespoon of water doesn't do the trick so maybe I'm using too much flour. Who knows. Either way, I won't chide you for using a store-bought crust, because I do it all the time myself.
2. This is NOT a quick meal. It can be made significantly faster with a few shortcuts, which I'll put in parentheses next to directions or ingredients. Of course, as with any of my recipes, alterations are often necessary.
3. Even though I know my way around a DSLR, it is January in the Pacific Northwest, and rather gray, and I have no window light in my kitchen, and it was dark outside anyway, so I have done my best to get some good photos with my tripod and bounced light.
4. Because of the multiple steps and ingredients, read this all the way through before starting the recipe so you see the way I split up my directions and ingredients.
5. This recipe can make two 6-inch pies, (I made my pies in cast-iron skillets) or one larger 9-inch pie either in a skillet or in a glass pie dish, so you'll divide up your dough and filling accordingly.
Thus, I present you with Chicken-Bacon-Pot-Pie.