Mini Chicken Pot Pies with Bacon and Marjoram

        date:

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.

  • YIELD: 2 servings
Ingredients
  • 3 applewood-smoked bacon slices

  • ¾ cup chopped yellow onion

  • 6 ounces peeled whole baby carrots (about 1¼ cups)

  • 5 ounces trimmed haricots verts or other slender green beans, halved crosswise

  • 1½ teaspoons dried marjoram leaves

  • ¾ cup plus 2 tablespoons low-salt chicken broth

  • ⅓ cup crème fraîche, plus 1½ teaspoons for topping

  • 1½ cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)

  • Half sheet frozen puff pastry, thawed

Directions
  • 1

    Heat 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.

  • 2

    Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 4 to 5 minutes. Stir in ⅓ cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among two 2-cup soufflé dishes.

  • 3

    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 1½ 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.

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COMMENTS: ( 8 )

8 responses to “Mini Chicken Pot Pies with Bacon and Marjoram”

  1. Star says:

    Looks and sounds yummy!!

  2. Maria says:

    Cute little pies!

  3. clstar says:

    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!

  4. Joanne says:

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

  5. clstar says:

    Haha, thanks Joanne! 🙂

  6. Carol VR says:

    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/

  7. Andrea says:

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

  8. Lauren says:

    This was great! Looks like a version of a Bon Appetit recipe I made about 15 years ago. It was delicious! You can use sour cream instead of crème fraîche as a substitute. I live at altitude and had to cover and boil the vegetables for about 15 minutes to make them tender enough.

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