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Loaded Chicken Bacon Pot Pie Recipe

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This recipe for Loaded Chicken Bacon Pot Pie is from The Burnham Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 bacon slices, diced (about 1 cup)
1 medium onion, diced
2 garlic cloves, minced
1 cup chopped carrots
8 oz package fresh mushrooms, halved
1/2 cup dry white wine
1/3 cup flour
3 cups chicken broth
3/4 cup heavy cream
1½ TBL dry mustard
2 tsp fresh thyme leaves
1 tsp kosher salt
1/8 tsp ground red pepper
4 cups shredded deli rotisserie chicken
1 cup small frozen sweet peas
1/2 package frozen puff pastry sheets, thawed
1 large egg, slightly beaten

Directions:
Directions:
Preheat oven to 400. Cook bacon in Dutch oven 8-10 minutes until crispy. Remove and drain on paper towels. Remove all but 3 TBL drippings from pan. Cook onion in bacon drippings for 3 minutes. Add garlic and next 2 ingredients. Saute 4 -5 minutes until carrots are crisp-tender. Remove from heat and add wine. Return to heat and cook 2 minutes. Sprinkle with flour, cook, stirring constantly, 3 minutes. Add broth, bring to a boil. Boil, stirring constantly for 2-3 minutes until thickened. Stir in cream and next 4 ingredients. Stir in chicken, peas and bacon. Divide mixture evenly between 4 - 6 individual baking dishes. roll puff pastry thin and cut to size of dish. Place pastry over filling. Brush with beaten egg. Bake until browned and bubbly.

 

 

 

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