Loaded Chicken-Bacon Pot Pie
A delicious pot pie packed with savory goodness.
Ingredients
- 5 thick bacon slices diced
- 1 medium sweet onion chopped
- 2 garlic cloves chopped
- 1 cup carrots chopped
- 1 pkg fresh mushrooms halved
- 1/2 cup dry white wine
- 1/3 cup flour all-purpose
- 3 cups reduced-sodium or organic chicken broth
- 3/4 cup whipping cream
- 1 1/2 tsp dry mustard
- 2 tsp fresh thyme leaves
- 1 tsp salt
- 1/8 tsp freshly ground black pepper
- 4 cups shredded deli-roasted chicken
- 1 cup small frozen sweet peas
- 1/2 pkg frozen puff pastry sheets thawed
- 1 large egg lightly beaten
- fresh thyme for garnish
Instructions
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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.
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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.
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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.
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Bake at 400° on lower oven rack 35 to 40 minutes or until browned and bubbly. Let stand 15 minutes before serving.
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Note: You can also make these in 6 (12-oz.) ramekins. Cut pastry into circles; place over ramekins after filling. Bake as directed.
