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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