Chicken, bacon and mushroom pot pies
Relish the comforting flavors of Chicken, Bacon, and Mushroom Pot Pies with our easy-to-follow recipe. Indulge in succulent chicken thighs, crispy bacon, earthy mushrooms, and a creamy, mustard-infused gravy, all enveloped in a golden puff pastry. Perfect for cozy dinners!
Cook time 30 min
Prep time 15 min
Ingredients:
2 tbsp butter6 chicken thighs
4 bacon strips
1 cup mushrooms
1 leek
2 tbsp all-purpose white wheat flour
1.50 cups chicken gravy
1/3 cup sour cream
2 tsp mustard
1 tbsp tarragon (estragon)
1 sheet puff pastry
1 egg
Indulge in these comforting and hearty Chicken, Bacon, and Mushroom Pot Pies – perfect for a cozy dinner or a special treat for guests. Combining tender chicken thighs, crispy bacon, and rich mushrooms with a flavorful gravy, these pies are topped with a golden, flaky puff pastry. This recipe is sure to become a family favorite.
Instructions:
Preheat the oven to 400°F (200°C).
- Heat 1 tbsp of butter in a large skillet over medium-high heat.
- Add the chicken thighs to the skillet and cook until they are golden brown on all sides and fully cooked through. Remove from the skillet, let them cool slightly, then shred them into bite-sized pieces.
- In the same skillet, add the bacon strips. Cook until crispy and then remove from the pan and crumble into small pieces. Set aside.
- Add the remaining 1 tbsp of butter to the skillet.
- While the butter is melting, chop the mushrooms and slice the leek thinly.
- Add the mushrooms and leek to the skillet, cooking until they are soft and the leeks are translucent.
- Sprinkle the flour over the cooked vegetables and stir continuously for about 1-2 minutes to form a roux.
- Gradually add the chicken gravy while stirring constantly to avoid lumps.
- Stir in the shredded chicken and crumbled bacon.
- Add the sour cream, mustard, and tarragon. Mix everything together until well combined.
- Let the mixture simmer for a few minutes until it thickens. Then, remove from heat.
- Spoon the chicken and vegetable mixture into individual ramekins or a large baking dish.
- Roll out the puff pastry on a floured surface until it’s slightly larger than your ramekin or baking dish.
- Cut the pastry dough to fit the top of each ramekin or dish, leaving an extra inch for overlap.
- Place the pastry over the filled ramekins or dish, pressing the edges to seal.
- Beat the egg in a small bowl, and brush it over the top of the pastry for a golden finish.
- Cut a few small slits in the top of the pastry to allow steam to escape during baking.
- Place the pot pies on a baking sheet to catch any overflow.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Remove from the oven and allow to cool slightly before serving.
Tips:
- For a richer flavor, use bone-in, skin-on chicken thighs and remove the bones and skin after cooking.
- Make sure to cook the bacon until it is crispy to add a nice texture to the filling.
- Feel free to use a variety of mushrooms for a more complex taste – cremini, shiitake, or even a mix of wild mushrooms can work beautifully.
- To prevent the puff pastry from becoming soggy, allow the filling to cool slightly before assembling the pies.
- Brush the pastry with an egg wash to achieve a beautifully golden and shiny top crust.
- If you prefer a lower-fat version, you can substitute Greek yogurt for sour cream.
These Chicken, Bacon, and Mushroom Pot Pies are the epitome of comfort food. With their rich and savory filling and flaky puff pastry topping, they are sure to satisfy any palate. Whether you're planning a cozy night in or hosting a small dinner, these pies are a guaranteed hit. Enjoy your delicious homemade pot pies!
Nutrition per serving
4 ServingsCalories 1030kcal
Protein 44g
Carbohydrates 50g
Fiber 2.73g
Sugar 4.36g
Fat 70g
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