Loaded Chicken-Bacon Pot Pie

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

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

Yield: Makes 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 40 Minutes
Total: 1 Hour, 35 Minutes


Ingredients

  • 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
  • 1/2 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
  • 1/8 teaspoon ground red pepper
  • 4 cups shredded deli-roasted chicken
  • 1 cup small frozen sweet peas
  • 1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
  • 1 large egg, lightly beaten
  • Garnish: fresh thyme

Preparation

  1. 1. 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.
  2. 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. 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. 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. 4. Bake at 400° on lower oven rack 35 to 40 minutes or until browned and bubbly. Let stand 15 minutes before serving.
  5. 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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