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