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Loaded Chicken-Bacon Pot Pie

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Deli-roasted chicken and puff pastry shortcut time; bacon, white wine and mustard give the gravy and vegetables savory punch.

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Rate this recipe 4.5/5 (13 Votes)

Ingredients

  • 5 thick bacon slices, diced (about 1 cup)
  • 1 medium-size sweet onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup chopped carrots
  • 1/2 cup dry white wine
  • 1/3 cup all-purpose flour
  • 3 cups reduced-sodium organic chicken broth
  • 3/4 cup whipping cream
  • 1 1/2 tbsp dry mustard
  • 2 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/8 tsp ground red pepper
  • 4 cups shredded deli-roasted chicken
  • 1 cup small frozen sweet corn
  • 1/2 (17.3 oz) package frozen puff pastry sheets, thawed
  • 1 large egg, lightly beaten

Details

Servings 6
Preparation time 40mins
Cooking time 95mins
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400F. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp. Drain on paper towels, reserving 3 tbsp drippings.
2. Add onion to hot drippings, and saute 3 minutes. Add garlic and next 2 ingredients; saute 4 to 5 minutes or until carrots are crisp-tender. Remove from heat, and add wine. Return to heat; cook 2 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in broth; bring to a boil. Boil, whisking constantly, 2 to 3 minutes or until thickened. Stir in cream and next 4 ingredients.
3. Remove from heat, and stir in chicken, corn, and bacon. Spoon mixture into a lightly greased 11x7-inch baking dish. Place pastry over hot filling, pressing edges to seal and trimming off excess. (Use scraps to cover any exposed filling, if necessary). Whisk together egg and 1 tbsp water. Brush over pastry.
4. Bake at 400F on lower oven rack 35-40 minutes or until browned and bubbly. Let stand 15 minutes before serving.

**Note: you can also make these in 6 (12 oz.) ramekins. Cut pastry into circles; place over ramekins after filling. Bake as directed.

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