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Mini Chicken Pot Pies with Bacon and Marjoram

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Mini Chicken Pot Pies with Bacon and Marjoram

Mini Chicken Pot Pies with Bacon and Marjoram

amanda

Equipment

  • - Ovenproof Mini Pies Tray Set (9 Pieces) for even baking of mini pot pies

  • - Digital Kitchen Scale for accurate measurements in cooking and baking

  • - Silicone Baking Mat Set (12 Patches) to prevent pie sticking during the baking process

  • - Mixing Bowls Set (4 Pieces) suitable for mixing pie dough and filling ingredients

  • - Quality Pastry Rolling Pin for perfectly rolled out pie crusts

  • - Measuring Cups Set (50ml-1L) for precise ingredient measurement in the mini pot pie recipe

  • - Food Processor with Dough Blade to efficiently prepare dough and chop bacon

  • - Stand Mixer (17 Cup) for mechanically mixing large quantities of dough

  • - Silicone Spatula Set for mixing ingredients and scraping bowls clean without damage

Ingredients

  • 5 applewood-smoked bacon slices

  • 1 1/2 cups chopped onion

  • 12 ounces peeled whole baby carrots (about 2 1/2 cups)

  • 1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise

  • 4 teaspoons chopped fresh marjoram

  • 1 3/4 cups low-salt chicken broth

  • 2/3 cup plus 1 tablespoon crème fraîche

  • 3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)

  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Instructions

1

Instruction 1

Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
2

Instruction 2

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
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