It’s the perfect Chicken Pot Pie kind of day.
It’s actually NOT one of those Fall days here where I live. I’m just wishing. But when it comes I’ll be ready and so will you with this dish I’m about to share. I wasn’t exactly planning on preparing a Chicken Pot Pie or even sharing it, but this is what happened. I had this rotisserie chicken. It wasn’t eaten last night. I am on a huge “use what we have”, “eat what we have” and “stop wasting food” thing. So, when thinking what I could do with the rotisserie chicken I remembered a recipe I was reading that had bacon and rotisserie chicken. (Yes, I’m one of those women who reads recipes like short stories) If anything has bacon then it’s usually a sure thing in my house with my boys.
I have to also confess that Chicken Pot Pie is not my favorite meals, nor the rest of my family’s. However, this one was so flavorful, full of chicken, creamy but not too creamy, and “bacony” that it took a normal chicken pot pie to a new level. And a huge plus – I lightened the recipe so I’m not feeling the guilt.
PERFECT CHICKEN POT PIE
- 5 thick bacon slices, diced (about 1 cup)
- 1 medium-size sweet onion, chopped
- 2 garlic cloves, chopped
- 1 cup chopped carrots
- 1 (8-oz.) package fresh mushrooms, halved
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour or almond flour
- 3 cups reduced-sodium or organic chicken broth
- 3/4 cup skim milk
- 1 1/2 tablespoons dry mustard
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 4 cups shredded deli-roasted chicken (skin removed)
- 1 cup small frozen sweet peas
- 1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
- 1 large egg, lightly beaten
- 1. Preheat oven to 400°. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp. Drain on paper towels, reserving a little of the bacon 3 drippings.
- 2. Add onion to hot drippings, and sauté a couple of minutes then add garlic and next 2 ingredients. Saute’ about 5 minutes or until carrots are a little tender. Remove pot from the heat, and add wine. Return to heat; cook 2 minutes. Sprinkle with flour; stirring constantly, 3 minutes. Whisk in broth; bring to a boil and stir until it’s a little thick. Add the milk and next 4 ingredients.
- 3. Remove from heat, and stir in chicken, peas, and bacon. Spoon mixture into a lightly greased pie plate or casserole dish. Place the puff pastry over the filling, crinkling the edges. Brush egg whisked with a little water over the top of the pastry. Pierce a few holes in the top.
- 4. Bake at 400° about 35 40 minutes or until the pastry is browned.
What’s your favorite Fall dinner? Are you also dreaming about a little chill in the air?
Enjoy the rest of the week!