Chicken Pot Pie Recipe
Author: 
Recipe type: Dinner
Cuisine: American
Serves: 6 - 8
 
This Chicken Pot Pie Recipe beats any ol' average one you'll find in the stores. The addition of bacon and lots of fresh herbs make this recipe one that simply can't be beat.
Ingredients
  • Six to eight ramekins or souffle dishes (8 or 10 oz.)
  • 1 package (17.3 oz.) frozen puff pastry (2 sheets), thawed in refrigerator
  • ½ cup (1 stick) butter, divided in half
  • 1 medium yellow onion, chopped
  • 1 cup diced carrots (1/2" dice) (about 4 carrots)
  • 2 red potatoes (1/2" dice)
  • 1 can peas*, drained
  • ½ cup dry white wine (I like a nice Chardonnay)
  • 4 cups shredded roast chicken, without skin
  • 4 strips thick cut bacon, cooked crisp and crumbled
  • 1 tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • 3½ cups chicken stock (I use low sodium), divided
  • ½ tbsp. rosemary, crushed
  • 1 tsp. fresh thyme leaves, chopped fine, or ½ tsp. dried thyme, crushed
  • ⅓ cup flour
  • 1 cup heavy cream
Instructions
  1. Preheat oven to 400 degrees.
  2. Melt 4 tbsp. of butter in a large skillet on medium-high heat.
  3. Add onions, carrots and potato; cook and stir 10 minutes.
  4. Add wine and ½ cup of the chicken stock to the skillet and bring to a boil (*If using frozen peas, add these now. If using fresh peas, see step 6 ).
  5. Simmer until vegetables are tender, but not mushy.
  6. Turn heat off and add peas (fresh), shredded chicken and crumbled bacon. Stir well.
  7. Season with ½ tsp. salt and ¼ tsp. pepper.
  8. In a medium saucepan, bring the remaining 3 cups of chicken stock and rosemary to a boil. Reduce heat to low and let simmer for 5 minutes.
  9. Then strain the stock with a fine mesh strainer into a bowl. (You can omit this step if you like, but I find it makes the sauce a little "grassy". By straining the stock, you keep the flavor but not the bits and pieces of the rosemary and thyme.)
  10. Wipe out the saucepan and melt the remaining 4 tbsp. of butter over medium heat.
  11. Sprinkle with the flour.
  12. Stir with a whisk until mixture is well blended; reduce heat to medium low and continue to whisk for another 2 to 3 minutes or until the mixture turns golden.
  13. Immediately add 1 cup of the stock, whisking until mixture is smooth.
  14. Whisk in remaining stock and heavy cream until smooth.
  15. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick.
  16. Season with remaining ½ tsp. salt and ¼ tsp. pepper.
  17. Pour sauce mixture over chicken and vegetable mixture in skillet.
  18. Toss until well mixed.
  19. Fill each ramekin about ¾ full with chicken mixture.
  20. Place filled ramekins on a baking sheet and place in the oven.
  21. While filling is baking, take the puff pastry sheets and cut each sheet into 4 squares (press together the seams if you need to). Place on a baking sheet and put those into the oven also.
  22. It should take about 20 to 25 minutes to heat the chicken mixture and cook the puff pastries until they are golden brown.
  23. Serve the puff pastries atop the chicken mixture. (I find the puff pastry "puffs" better if it is cooked separately rather than directly on top of the ramekins.)
  24. Enjoy!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/in-the-kitchen-with-mom-mondays-3/