The filling is really delicious and full of flavor. The pastry is good but I might try the Bisquick topping next time and I did use the 9 x 13 dish which keeps tje oven clean :)
Loaded Chicken-Bacon Pot Pie
Midgie Posted: 04/04/14
Barkly Posted: 01/01/14
Great with left over turkey. Be sure to thicken before baking.
obxgoer Posted: 01/08/14
Oh. My. Goodness. Make it. You will not regret it!
JamieKauf Posted: 01/15/14
Excellent! Perfect for a winter night! Will definitely make again, though will use a 9x13 next time as it was nearly overflowing in the 11x7. Might add some pearl onions, too.
asm6706 Posted: 01/27/14
I followed this recipe exactly except that I put it in a 9x13. It was delicious! Great for a group!
GrandmaKY Posted: 03/03/14Louisville, KY
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.
jamomom Posted: 01/01/14
Excellent! Creamy texture, bacon adds delicious smoky flavor. My garden has no fresh thyme right now so used 1 tsp. dried. Out of dry mustard- whisked TBS of spicy mustard into cream with other seasonings. Baked in a 9x13 pan- used extra puff pastry to cover. Rave reviews from hubby, 2 college guys, 2 high school girls and a 6th grader...so seems to be a hit with people of all ages! Will be making again...
amosredhead Posted: 02/15/14
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.
JenniferCooks Posted: 02/16/14
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.