Chicken Bacon Ranch Hand Pie Filling

For the Savory Chicken Bacon Ranch Filling

Let the filling cool fully before assembly to avoid soggy crusts—patience be the sailor's virtue.

Ingredients

• 1 pound boneless chicken breast, diced
• 6 strips bacon, cooked crispy and crumbled
• 1 cup shredded mozzarella cheese, divided
• ½ cup cream cheese, softened
• ⅓ cup ranch dressing
• 2 tablespoons butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons flour
• ½ cup chicken broth
• 1 to taste salt
• 1 to taste pepper
• 2 tablespoons chopped green onions (optional)

Instructions

1. Season diced chicken with salt, pepper, and optional paprika.
2. In a large skillet, melt butter over medium-high heat. Cook chicken until golden and internal temperature reaches 165°F, about 6–7 minutes. Remove and set aside.
3. In the same skillet, sauté onion until soft, about 3–4 minutes. Add garlic and cook for 1 minute.
4. Sprinkle flour over onions and stir for 1 minute to eliminate raw flour taste.
5. Gradually add chicken broth, stirring constantly until smooth.
6. Add cream cheese and ranch dressing, stirring until mixture is creamy and thickened.
7. Return cooked chicken to the pan. Add crumbled bacon and half the mozzarella. Stir to combine.
8. Remove from heat and let cool completely—this step is crucial for proper pie assembly.
9. Once cooled, stir in remaining mozzarella and optional green onions. Filling should be thick enough to hold its shape on a spoon.

Prep: 20 min • Cook: 15 min • Wait: 30 min