Chicken pot pie is one of the ultimate comfort foods and this recipe adds a little more flavor to the traditional dish. We add some bacon to the mix along with some Bourbon Barrell Smoked salt and pepper.
Chicken Pot Pie with Bacon
Chicken pot pie is one of the ultimate comfort foods and this recipe adds a little more flavor to the traditional dish. We add some bacon to the mix along with some Bourbon Barrell Smoked salt and pepper
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Servings: 4
Ingredients
- ½ pound applewood smoked bacon diced
- 1 cup yellow onion chopped
- 3 cloves garlic minced
- 1 cup carrots chopped evenly
- ½ pound baby Bella mushrooms quartered
- ½ cup dry white wine Chardonnay or Sauvignon Blanc
- ⅓ cup all-purpose flour
- 3 cups chicken broth
- ½ cup green beans cut into ½ inch pieces
- 1 cup heavy cream
- 2 tbsp dry mustard
- 1 tsp salt
- 1 tsp black pepper
- 3 tsp fresh thyme chopped
- 2 tsp fresh oregano chopped
- 1 whole rotisserie chicken meat removed and chopped
- 1 10 ounce pkg frozen sweet peas thawed
- 1 17.5 oz pkg frozen puff pastry thawed
- 1 egg slightly beaten
- cooking spray
Instructions
- Preheat oven to 400 ℉
- Heat large Dutch oven over medium heat; add bacon and cook until almost crispy
- Remove bacon from Dutch oven and drain on a paper towel, reserve the bacon grease in the Dutch oven
- Add onions to the bacon drippings and sauté until tender (about 3-5 minutes)
- Add garlic, carrots, and mushrooms, sauté until the carrots are tender (4-6 minutes)
- Add the wine and cook for 2-3 minutes
- Add the flour, stir constantly for 2-3 minutes (sauce should thicken, and flour should be incorporated into the vegetable and wine mixture)
- Whisk in chicken broth, add green beans, and bring to a boil and whisk constantly until the sauce is thick (3-4 minutes)
- Stir in the cream, add the salt, pepper, thyme, and oregano; cook for 3-4 minutes
- Add the chicken, peas, and bacon; remove from heat
- Taste the chicken mixture and adjust seasonings as needed
- Spray 4-16-ounce ramekins with cooking spray
- Fill prepared ramekins with chicken mixture (leave about ¼ inch cap at the top)
- Using a pizza cutter or knife, cut the puff pastry sheet about ¼ of an inch larger than the ramekin
- Place the pastry sheet over the ramekin and press the edges tight with your fingers (if there are any gaps, use the scrap pieces to fill them in)
- Whisk the egg with 1 teaspoon of water
- Brush the egg mixture over all of the pastry sheets
- Place the ramekins on a cooking sheet and place in the oven for 30 minutes or until the pastry is golden brown
- Remove from the oven and place each ramekin on a plate for serving, garnish with a thyme sprig if desired
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