Loaded Chicken Bacon Pot Pie Recipes

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THE BEST EVER CHICKEN POT PIE.... WITH BACON



The Best Ever Chicken Pot Pie.... with Bacon image

Provided by Amy Rains

Time 50m

Number Of Ingredients 15

6 slices nitrate-free bacon or turkey bacon
1 lb chicken breasts (cut into small pieces or 2 cups pre-cooked shredded chicken)
2 medium sized sweet potatoes (peeled and cut into 1/2 inch cubes)
1 medium sized yellow onion (diced)
1 clove garlic (crushed)
1 cup celery (diced)
1 cup frozen or fresh peas
1 tbsp arrowroot powder*
3 cups chicken broth
1/2 tbsp majoram
1/2 tsp celery salt
1/2 tsp salt + more to taste
1 tsp fresh thyme
3/4 cup creme fraiche + 1 tbsp
1 puff pastry sheet (thawed)

Steps:

  • Preheat your oven to 400
  • Grease a 8x12 or 9x9 inch casserole dish, set aside.
  • Heat up a large skillet to medium high heat, cook bacon for 5-8 minutes or until crispy. Set bacon aside, chop until small pieces, and leave bacon grease in the pan.
  • If using chicken breast, add to the pan. If using pre-cooked chicken, skip to the next step. Cook chicken for 2-3 minutes per side, until slightly golden.
  • Add onion, sweet potatoes, and garlic. Cook for 5 minutes, or until fragrant. Add celery, peas, and cook another 3-5 minutes. Sprinkle chicken and vegetables with arrowroot powder or flour.
  • Add chicken broth and spices, bring mixture to a boil. Reduce heat to simmer and let cook for another 5 minutes until mixture begins to thicken.
  • Add creme fraiche and stir until "melted", add bacon. Pour mixture into casserole dish.
  • Gently unroll puff pastry, and place over top of the casserole carefully rolling at the edges and sealing against the sides of the dish. Brush remaining tbsp of creme fraiche, and place inside oven.
  • Bake for 25 minutes, or until pastry has puffed and is golden brown. Remove from oven, let cool for 10 minutes before serving.

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