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    Pumpkin Caramel Sauce - Having a not-so-scary Halloween party? Serve ice cream with this pumpkin infused caramel sauce on top.

Mini Chicken Pot Pies with Bacon and Marjoram

Cool weather is finally here in Florida! We were teased with it a few weeks ago, but it quickly went back up to the mid eighties. Of course we had to celebrate by having some cold-weather food. These mini chicken pot pies were just what we needed for a chilly night! The filling in this pot pie has such a great depth of flavor. The puff pastry topping is light and flaky. If you’re looking for something to warm you up, I would definitely suggest making this.

Mine ended up looking a bit more rustic than Eric’s. He followed the directions about folding the corners down onto the rims of the dishes. Obviously, I did not. :)


Mini Chicken Pot Pies with Bacon and Marjoram

Ingredients:
3 applewood-smoked bacon slices
3/4 cup chopped yellow onion
6 ounces peeled whole baby carrots (about 1 1/4 cups)
5 ounces trimmed haricots verts or other slender green beans, halved crosswise
1 1/2 teaspoons dried marjoram leaves
3/4 cup plus 2 tablespoons low-salt chicken broth
1/3 cup crème fraîche, plus 1 1/2 teaspoons for topping
1 1/2 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1/2 sheet frozen puff pastry, thawed

Directions:
-Preheat oven to 450F.
-Cook bacon in heavy large skillet over medium heat until crisp.
-Drain on paper towels, then chop.
-Add onion to drippings in skillet; sauté 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 medium-high and boil until vegetables are almost tender and some liquid is reduced, about 4 to 5 minutes.
-Stir in 1/3 cup crème fraîche, chicken, and bacon.
-Bring to simmer.
-Season with pepper.
-Divide among two 2-cup soufflé dishes.

-Unfold puff pastry onto work surface; roll out into rectangle large enough to cover both
soufflé dishes .
-Cut into 2 equal squares.
-Top filling in soufflé dishes with pastry; fold edges down onto rims of dish.
-Brush top of crusts (not edges) with remaining 1 1/2 teaspoons crème fraîche.
-Cut small X in center of crusts; pierce all over with fork.
-Bake until crusts are golden brown and filling is heated through, about 18 minutes.

Adapted (to make two) from Bon Appetit


  • Star

    Looks and sounds yummy!!

  • Maria

    Cute little pies!

  • clstar

    Thanks! They were do delicious, and the perfect size for dinner. I almost wish I hadn’t doubled the recipe so that I could have had leftovers!

  • Joanne

    That looks delicious! Please adopt me! You’re such an awesome cook! :)

  • clstar

    Haha, thanks Joanne! :)

  • Carol VR

    mmmm, sounds great.

    I originally headed over to give you the heads up on the Dec/Jan recipe exchange at the WC blog which you can check out here:

    http://nowthatswhatscooking.blogspot.com/

  • Andrea

    These look so yummy! I love the idea of little individual pies. Yes please!