Preheat oven to 400°. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp. Drain on paper towels, reserving 3 Tbsp. drippings.
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. 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.
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.
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.
This dish takes me at least an hour to prepare and there are a ton of dishes to clean up, but it is definitely worth it! This casserole is one of my family's favorites. I cook a whole chicken in the crock pot to use (usually cheaper than a deli roasted chicken). I also use a 13x9 pan. Delicious!
I made this with celery added into the onion. I also only put 2 cups of MUSHROOM broth instead of chicken. I added 1 cup of frozen carrots, 1 cup of fronzen green beans, 1 cup of frozen peas, and a little extra frozen corn. I added some parsely when you add the spices. :) It was delishious!!!!! I have no idea if it is fair for me to rate this recipe since I tweaked quite a few things, but I used this recipe to make the one I made. My kids loved it and asked for me to put it into their lunches AND make it again.
I made this in the individual ramekins as there are only 2 of us. I served it with a beet orange salad. Delicious. Now I put the rest of the ramekins in the freezer so I too hope they freeze well. We will see..... Well here is the follow up....the pot pies did not freeze very well. They tasted good but a little soupy. We ate them with spoons. So unless JenniferCooks had better luck than I did I would not recommend freezing.
Great recipe. I tweaked a little using what I had on hand. I used about 1 tsp of stone ground mustard instead of the dry, and 2% milk instead of cream (I had to add a little more flour). For the crust, I went with a standard bisquick topping (2 cups bisquick, 1 cup milk, 2 eggs), and followed other suggestions of using a 9x13 pan. Some of it is going in the freezer, so I'm hoping this is something that freezes and reheats well.
This recipe was fantastic. Good flavor. Even my husband, who doesn't like casserole type dishes, loved it!
I fixed it in a casserole dish vs. individual dishes. We had our neighbors over to eat and they loved it. We even had leftovers for the next night and it tasted great as leftover.