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Loaded Chicken-Bacon Pot Pie

Source of Recipe


Southern Living



List of Ingredients



• 5 thick bacon slices, diced (about 1 cup)
  
• 1 medium-size sweet onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 cup chopped carrots
  
• 1 (8-ounce) package fresh mushrooms, halved
  
• ½ cup dry white wine
  
• â…“ cup all-purpose flour
  
• 3 cups reduced-sodium or organic chicken broth
  
• ¾ cup whipping cream
  
• 1½ tablespoons dry mustard
  
• 2 teaspoons fresh thyme leaves
  
• 1 teaspoon kosher salt
  
• â…› teaspoon ground red pepper
  
• 4 cups shredded deli-roasted chicken
  
• 1 cup small frozen sweet peas
  
• ½ (17.3-ounce) package frozen puff pastry sheets, thawed
  
• 1 large egg, lightly beaten
  
• Garnish: fresh thyme
  






Instructions



1. Preheat oven to 400° F.
   Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp. Drain on paper towels, reserving 3 tablespoons drippings.
   
   
2. Add onion to hot drippings, and sauté 3 minutes. Add garlic and next two 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 four ingredients.
   
   
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 tablespoon 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.
   
   Makes 6 servings
   
   






Final Comments


• Note: You can also make these in 6 (12-ounce) ramekins. Cut pastry into circles; place over ramekins after filling. Bake as directed.