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Loaded Chicken-Bacon Pot Pie

Loaded Chicken-Bacon Pot Pie
Loaded Chicken-Bacon Pot Pie might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 37g of protein, 58g of fat, and a total of 909 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of wine, ground pepper, puff pas

Instructions

1
Preheat oven to 40
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OvenOven
2
Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp.
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BaconBacon
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Dutch OvenDutch Oven
3
Drain on paper towels, reserving 3 Tbsp. drippings.
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Paper TowelsPaper Towels
4
Add onion to hot drippings, and saut 3 minutes.
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OnionOnion
5
Add garlic and next 2 ingredients; saut 4 to 5 minutes or until carrots are crisp-tender.
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CarrotCarrot
GarlicGarlic
6
Remove from heat, and add wine. Return to heat; cook 2 minutes.
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WineWine
7
Sprinkle with flour; cook, stirring constantly, 3 minutes.
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All Purpose FlourAll Purpose Flour
8
Whisk in broth; bring to a boil. Boil, whisking constantly, 2 to 3 minutes or until thickened. Stir in cream and next 4 ingredients.
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BrothBroth
CreamCream
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WhiskWhisk
9
Remove from heat, and stir in chicken, peas, and bacon. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
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Whole ChickenWhole Chicken
BaconBacon
PeasPeas
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Baking PanBaking Pan
10
Place pastry over hot filling, pressing edges to seal and trimming off excess. (Use scraps to cover any exposed filling, if necessary.)
11
Whisk together egg and 1 Tbsp. water.
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WaterWater
EggEgg
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WhiskWhisk
12
Brush over pastry.
13
Bake at 400 on lower oven rack 35 to 40 minutes or until browned and bubbly.
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OvenOven
14
Let stand 15 minutes before serving.
15
Note: You can also make these in 6 (12-oz.) ramekins.
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RamekinRamekin
16
Cut pastry into circles; place over ramekins after filling.
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RamekinRamekin
17
Bake as directed.
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OvenOven
DifficultyExpert
Ready In1 h, 35 m.
Servings6
Health Score24
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