Mini Chicken Pot Pies with Bacon and Marjoram

By á-30

Crème fraîche—a French heavy cream that's slightly sour—can be found in the dairy section of some supermarkets and at specialty foods stores

Ingredients

• 5 * 5 applewood-smoked bacon slices
• 1 1/2 * 1 1/2 cups chopped onion
• 12 * 12 ounces peeled whole baby carrots (about 2 1/2 cups)
• 1 * 1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
• 4 * 4 teaspoons chopped fresh marjoram
• 1 3/4 * 1 3/4 cups low-salt chicken broth
• 2/3 * 2/3 cup plus 1 tablespoon crème fraîche
• 3 * 3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
• 1 * 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Details

Servings 4

Preparation

Step 1

Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.