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Chicken and Bacon Puff Pastry Pie

Bacon and chicken are the stars in this simple and hearty pot pie, topped with fluffy crisp puff pastry.






The kids LOVE bacon and chicken pot pie, so I knew they'd be into this recipe. I had some leftover puff pastry, from a few weeks ago, so I quickly threw together this fantastic simple and delicious dinner. With the colder weather moving in, this hearty comfort food was just what we all needed. The pastry is crisp and fluffy and the filling with delicious with a slight smokiness from the bacon. A total winner, on a cold fall evening!




Bacon & Chicken Puff Pastry Pie

adapted from Casa Costello


8 slices bacon, chopped

2 boneless skinless chicken breasts, chopped

1 large leek, cut in half and sliced

1 tsp dry thyme

1/4 tsp coarse sea salt

1/4 tsp pepper

1/4 C flour

1 C chicken broth

1 C low fat milk

1 C mixed frozen veggies

1 sheet of puff pastry, thawed

1 egg

1 Tbs water


Preheat oven to 375 degrees F.


In a cast iron skillet, over medium heat, cook bacon until crisp. Remove to a paper towel lined bowl and set aside.


Place sliced leeks into a large bowl of cold water. Gently shake to loosen any dirt trapped between the layers. Using a slotted spoon, remove leeks without disturbing the water or debris which has sank to the bottom of the bowl.


Place drained leeks into the hot skillet and cook 3 minutes. Add in the chicken, season with thyme, salt and pepper and cook until chicken is no longer pink; about 7 minutes.


Sprinkle flour over chicken in skillet, and toss to coat. Cook two minutes before stirring in the chicken broth and milk. Bring to a boil and simmer until thick; about 5 minutes. Add in mixed frozen veggies and stir to combine. Pour mixture into a 2 quart baking dish and set aside.


On a floured surface, roll out the puff pastry to required size to fit the baking dish.


In a small bowl, whisk the egg with 1 Tbs water. Brush egg mixture along inside edge of baking dish. Gently transfer rolled out puff pastry to cover the baking dish. Cut any excess dough which is hanging over the edge. Brush the puff pastry with egg mixture and bake for 30-40 minutes, until dough is golden brown. Let rest 10 minutes before serving.

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