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Rustic Chicken Pot Pie
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Rustic Chicken Pot Pie

1 Hr(s) 7 Min(s)
25 Min(s) Prep
42 Min(s) Cook
One taste and you’ll wonder how you ever went without this recipe from Amber Wilson of For the Love of the South.
What You Need
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1 serving
Original recipe yields 1 serving
2 strips bacon
4 tablespoons unsalted butter, plus more for greasing baking dish
2 medium-sized carrot s, chopped
2 sticks celery, chopped
1 medium-sized onion, chopped
3 cloves garlic, finely chopped
3 sprigs fresh thyme, leaves only
1 teaspoon red pepper flakes
1 3-1/2 pound roast chicken, meat hand-torn into bite-sized pieces
2 heaped tablespoons of all-purpose flour, plus more or dusting pastry
1 cup chicken stock or recently boiled water
2 cups shredded white cheddar cheese, divided
1 package puff pastry, thawed
1 egg, slightly beaten
salt and pepper, to taste
Reynolds Wrap® Aluminum Foil
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
In a large skillet over medium heat, crisp the bacon until golden brown. Drain and crumble the bacon; set aside. Add butter to the pan with the bacon drippings. Add carrots, celery, onion, garlic, thyme and red pepper flakes, making sure to scrape up any bits left over from the bacon. Season with salt and pepper. Allow the vegetables to cook for 10¬–15 minutes, or until slightly tender but still firm.
2
Add the chicken and the flour to the vegetables. Mix to combine. Add the chicken stock and bring the mixture to a boil to thicken. Once the filling has thickened and most of the liquid has evaporated, take the skillet off the heat. Stir in half of the cheese. Season with salt and pepper to taste.
3
Lightly dust your work surface with flour. Roll out 1 sheet of the puff pastry until it is large enough to cover a 9-inch dish. Place the pastry in the greased 9-inch dish. Fill pastry with filling. Top with the remaining cheese and bacon. Roll out the remaining sheet of puff pastry. Gently score the pastry in a crisscross pattern with a paring knife and place the pastry on top of the filling. Fold over and tuck in any remaining pastry.
4
Brush with the slightly beaten egg. Place in the refrigerator for 15–30 minutes. Place the chilled potpie on a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil. Bake in a 400 degree F oven for 20–25 minutes or until golden and puffy. Serve immediately.
Kitchen Tips
Tip 1
Reynolds Kitchen Tip
Avoid a spill-over mess in the oven — place your pie plate on a baking sheet lined with Reynolds Wrap® Aluminum Foil.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4-6 servings
* 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.
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