Mini Chicken Pot Pies With Bacon And Marjoram

1. 1

   Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; saute until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup creme fraiche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup souffle dishes.

2. 2

   Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in souffle dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon creme fraiche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

* Per serving · 4 servings · Values may vary.