Loaded Chicken-Bacon Pot Pie Recipe

Name: Loaded Chicken-Bacon Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 thick bacon slices, diced (about 1 cup) $; 1 medium-size sweet onion, chopped; 2 garlic cloves, chopped; 1 cup chopped carrots $; 1 (8-oz.) package fresh mushrooms, halved $; 1/2 cup dry white wine $; 1/3 cup all-purpose flour $; 3 cups reduced-sodium or organic chicken broth $; 3/4 cup whipping cream; 1 1/2 tablespoons dry mustard; 2 teaspoons fresh thyme leaves; 1 teaspoon kosher salt; 1/8 teaspoon ground red pepper; 4 cups shredded deli-roasted chicken $; 1 cup small frozen sweet peas; 1/2 (17.3-oz.) package frozen puff pastry sheets, thawed; 1 large egg, lightly beaten $; Garnish: fresh thyme

Servings: persons

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

1
1. Preheat oven to 400u00b0. 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 400u00b0 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.

1765

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 thick bacon slices, diced (about 1 cup) $, 1 medium-size sweet onion, chopped, 2 garlic cloves, chopped, 1 cup chopped carrots $, and more.

Yes, Loaded Chicken-Bacon Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Loaded Chicken-Bacon Pot Pie

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