Mini Chicken Pot Pies with Bacon and Marjoram
Individual chicken pot pies featuring crispy applewood-smoked bacon, tender vegetables, and fresh marjoram, topped with flaky puff pastry. These comforting pies combine shredded roasted chicken with carrots, haricots verts, and a rich crème fraîche sauce.
Ingredients
- •5 slices applewood-smoked bacon
- •1½ cups chopped onion
- •12 ounces peeled whole baby carrots
- •8 ounces haricots verts
- •4 teaspoons chopped fresh marjoram
- •1¾ cups low-salt chicken broth
- •⅔ cup crème fraîche
- •3 cups coarsely shredded chicken
- •1 sheet frozen puff pastry
- •1 sheet thawed puff pastry
Cooking Instructions
- 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; 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 mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
25 min
- 2.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 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 tablespoon 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 22 minutes.
22 min
