1 package (8-ounce) trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoon s chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 Tablespoon crème fraîche, divided
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
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Let's Make It
Preheat oven to 450°F. 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 medium-high 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.
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.