Loaded Chicken-Bacon Pot Pie

  1. 1. Preheat oven to 400u0b0. 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 saute 3 minutes. Add garlic and next 2 ingredients; saute 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 400u0b0 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.

bacon, sweet onion, garlic, carrots , fresh mushrooms, white wine , flour , chicken broth , whipping cream, mustard, thyme, kosher salt, ground red pepper, chicken , sweet peas, pastry sheets, egg, thyme

Taken from www.epicurious.com/recipes/member/views/loaded-chicken-bacon-pot-pie-52920371 (may not work)

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