Chicken Mushroom And Bacon Pot Pie Recipes

CHICKEN AND MUSHROOM PIE

Steps:

• Preheat oven to 400 degrees. Grease a round pie dish. Gently pat one sheet of puff pastry into the greased pie dish. Set aside.
• Prepare the homemade cream of chicken by melting 6 tablespoons butter in a medium sauce pan over medium-high heat. Stir in the flour for 1 minute. Gradually whisk in broth and milk. Stir in salt, pepper, and garlic powder. Once thickened and smooth, remove from heat.
• In a large skillet melt the 2 tablespoons of butter. Stir in mushrooms and minced garlic for 2-3 minutes til garlic is fragrant and mushrooms begin to brown.
• Stir in chicken and bacon for 1 minute, then stir in cream of chicken and cheddar cheese.
• Transfer mushroom and chicken mixture to your pie dish. Cover with remaining sheet of puff pastry (it doesn't have to cover all the edge of the pie dish, just line up the corners with the corners of the bottom puff pastry sheet).
• Brush whisked egg all over the top crust.
• Bake on bottom rack for 25 minutes til crust is puffed and golden brown. Cool slightly before serving.

CHICKEN BACON AND MUSHROOM POT PIES

Steps:

• Pre-heat the oven to 200 deg C (400 deg F) - spray 6 ramekins (or 1 large dish) with cooking spray
• Heat the Oil and saute the Onion and Garlic until just soft - cook until the Bacon is done - add Mushrooms - cook approximately 5 minutes until the Mushrooms are soft and brown - sprinkle over the Flour - stir through and cook 1 minute
• Add Milk and Fresh Cream - simmer until sauce thickens
• Stir in the cooked Chicken and Thyme - season to taste with Salt and Pepper
• Spoon mixture into the prepared ramekins/dish
• Cover with Puff Pastry (cut to size) - brush with Milk and make a slit or two in each pastry top
• Bake 15 minutes or until puffed and golden brown

CHICKEN MUSHROOM AND BACON PIE

Steps:

• Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
• Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
• Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
• Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

CHICKEN, MUSHROOM AND BACON POT PIE

Steps:

• Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

BACON POT PIE

Steps:

• Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

BUTTER BEAN, MUSHROOM & BACON POT PIES

Steps:

• Heat 2 tbsp of the oil in a saucepan or large flameproof casserole dish. Fry the onions for 10 mins until soft, then add the mushrooms and bacon and fry for another 5 mins until golden. Stir in the flour and cook for 2 mins more. Gradually pour in the stock, then bring to the boil and bubble for 2 mins. Add the kale and cook for another 5 mins, then stir in the mustard, crème fraîche, half the tarragon and the lemon juice. Spoon the mushroom mixture into four small baking dishes.
• Heat the oven to 180C/160C fan/gas 4. Put the butter beans in a food processor with the remaining oil and tarragon and the lemon zest. Blitz until chunky, adding 2-3 tbsp water to loosen if needed.
• Spoon the butter bean mixture over the filling, smoothing with the back of a spoon. Bake for 20-25 mins until golden. Leave to cool slightly, then serve.

CHICKEN, BACON AND LEEK POT PIE

Steps:

• Preheat oven to 180C.
• Chop the shallots and garlic.
• Heat olive oil in heavy base medium sized deep casserole on stove.
• Add shallots and garlic and fry gently til transparent.
• Chop bacon into small squares and fry.
• Discard green section of leeks 1 inch above white section.
• Clean leek stalks carefully.
• Chop leeks into disks and add to fry mixture.
• When leeks are soft, add sliced mushrooms.
• Fry til mushrooms are darker and soft.
• Add white wine and bring to boil.
• Simmer for 5 minutes.
• Add shredded bbq chicken pieces including skin pieces.
• Add chives and some salt and pepper.
• Add water and bring to simmer.
• Mix flour with a bit of water in a cup til it is a paste.
• Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
• Add sour cream.
• Fit circle of puff pastry over casserole and puncture surface with fork.
• Bake in oven til pastry is golden.

CHICKEN, KALE & MUSHROOM POT PIE

Steps:

• Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.
• Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
• Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.

CHICKEN & MUSHROOM PUFF PIE

Steps:

• Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
• Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
• With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
• Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
• Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

CHICKEN AND MUSHROOM POTPIES

Steps:

• Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.
• Add stock, and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.
• Divide filling among eight 4-inch (12 ounce) ramekins.
• Preheat oven to 375 degrees. Make the topping: Roll out pate brisee to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.
• Bake until toppings are golden and fillings are bubbling, about 40 minutes.