Danielle's Chicken-Bacon Pot Pie

By á-26269

Ingredients

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 1/2 cups milk
• 5 thick bacon slices, diced (about 1 cup)
• 1 medium-size sweet onion, chopped
• 2 garlic cloves, chopped
• 1 cup chopped carrots
• 1 (8-oz.) package fresh mushrooms, halved
• 1 1/2 tablespoons dry mustard
• 2 teaspoons fresh thyme leaves
• 1 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 4 cups shredded deli-roasted chicken
• 1 cup small frozen sweet peas
• 1 (14.1-oz.) package refrigerated piecrusts
• 1 egg white

Preparation

Step 1

1.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 sauté 3 minutes. Add garlic and next 2 ingredients; sauté 4 to 5 minutes or until carrots are crisp-tender.
3. Preheat oven to 350°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in dry mustard, thyme, salt, red pepper.
4. Stir together filling with onion, carrots, mushrooms, chicken, and peas.
5. Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.
6. Whisk egg white until foamy; brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape.
7. Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.