Mini Chicken Pot Pies

2017-12-26

Photos

Mini Chicken Pot Pies Mini Chicken Pot Pies Mini Chicken Pot Pies Mini Chicken Pot Pies Mini Chicken Pot Pies Mini Chicken Pot Pies Mini Chicken Pot Pies Mini Chicken Pot Pies Mini Chicken Pot Pies Mini Chicken Pot Pies Mini Chicken Pot Pies Mini Chicken Pot Pies

Recipe

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; saute 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 creme fraiche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup souffle dishes. Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in souffle dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon creme fraiche. 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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Nutritional Info

This information is per serving.

  • Protein

  • Fat Total

  • Calories

  • Sodium