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1
In a large skillet over medium heat, crisp the bacon until golden brown.
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2
Drain and crumble the bacon; set aside.
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3
Add butter to the pan with the bacon drippings.
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4
Add carrots, celery, onion, garlic, thyme and red pepper flakes, making sure to scrape up any bits left over from the bacon.
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5
Season with salt and pepper.
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6
Allow the vegetables to cook for 1015 minutes, or until slightly tender but still firm.
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7
Add the chicken and the flour to the vegetables.
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8
Mix to combine.
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9
Add the chicken stock and bring the mixture to a boil to thicken.
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10
Once the filling has thickened and most of the liquid has evaporated, take the skillet off the heat.
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11
Stir in half of the cheese.
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12
Season with salt and pepper to taste.
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13
Lightly dust your work surface with flour.
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14
Roll out 1 sheet of the puff pastry until it is large enough to cover a 9-inch dish.
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15
Place the pastry in the greased 9-inch dish.
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16
Fill pastry with filling.
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17
Top with the remaining cheese and bacon.
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18
Roll out the remaining sheet of puff pastry.
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19
Gently score the pastry in a crisscross pattern with a paring knife and place the pastry on top of the filling.
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20
Fold over and tuck in any remaining pastry.
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21
Brush with the slightly beaten egg.
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22
Place in the refrigerator for 1530 minutes.
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23
Place the chilled potpie on a rimmed baking sheet lined with Reynolds Wrap Aluminum Foil.
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24
Bake in a 400 degree F oven for 2025 minutes or until golden and puffy.
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25
Serve immediately.
