Time 50m Number Of Ingredients 15 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.
Time 40m Yield 2 Number Of Ingredients 14 Steps:
Heat the vegetable oil in a skillet over medium heat. Add the bacon and the cooked chicken. Cook for 1-2 minutes. Add both bell peppers, the dried tomatoes, and green olives. Season with salt and pepper. Stir. Pour the tomato sauce and add the parsley. Cook everything for 2 more minutes. Preheat the oven to 360°F/180°C. Transfer the mixture in a round ceramic baking dish, approximately 4-6 inches (10-15 cm) in diameter. Top it with the shredded Cheddar. Cut the puff pastry according to the diameter of the baking dish. Cover the dish with the pastry and secure it on the sides to fully cover it. Pierce the puff pastry with a fork. The small holes allow the hot air to come out from the inside. Spread the whisked egg on top using a silicone brush. Bake the dish for the next 25 minutes!
Time 1h Yield 6-8 serving(s) Number Of Ingredients 18 Steps:
Cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side. Add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes. Return the Chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. Thicken with some cornflour mixed with a small amount of water if necessary. You can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.
Time 1h20m Yield 8 servings. Number Of Ingredients 16 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.
Time 1h30m Yield 8 Number Of Ingredients 14 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute. Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat. Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet. Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Time 1h5m Yield 2 serving(s) Number Of Ingredients 10 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.
More about “chicken and bacon pot pie recipes”
Time 2h15m Yield 8 servings Number Of Ingredients 11 Steps:
Prepare dough for Foolproof PHILLY Pie Crust Recipe and refrigerate as directed. Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from pan. Add vegetables and garlic to reserved drippings in pan; cook 5 min., stirring occasionally. Add flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese; cook and stir 1 min. or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray; top with bacon. Heat oven to 400ºF. Roll out pie crust dough into 10-inch round between 2 sheets of waxed paper; place over chicken mixture. Flute edge, sealing crust to edge of pie plate. Cut several slits in crust to allow steam to escape. Place on baking sheet. Bake 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.
