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Loaded Chicken-Bacon Pot Pie Recipe

   
 

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     Loaded Chicken-Bacon Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hour

Ingredients
5 thick bacon slices, diced (about 1 cup)
1 medium-size sweet onion, chopped
2 garlic cloves,
1 cup chopped carrots
1 (8-oz.) package fresh mushrooms, halved
1/2 cup dry white wine
1/3 cup all-purpose flour
3 cups reduced-sodium or organic chicken broth
3/4 cup whipping cream
 
1 1/2 tablespoons dry mustard
2 teaspoons fresh thyme leaves
1 teaspoon kosher salt
1 1/2 tablespoons dry mustard
2 teaspoons fresh thyme leaves
1 teaspoon kosher salt
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg, lightly beaten
Garnish- fresh thyme

Instructions
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed 1 large egg, lightly beaten Garnish- fresh thyme
3. Remove from heat, and stir in chicken, peas, and bacon. Spoon mixture into a lightly greased 11- x 7-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 400 on lower oven rack 35 to 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.


Originally Submitted
1/20/2014





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