I have a comfort food recipe, ideal for cold or snowy winter weather, Patchwork Chicken-Bacon Pot Pie! It’s made a little healthier without sacrificing flavor, and a little easier with a few short cuts!
The puff pastry crust can be pieced together in a patchwork design for easy assembly. This recipe uses a rotisserie chicken from the grocery store to cut down on prep time and a time saver.
I used the same method as in my Patchwork Fruit Cobbler to top the pot pie with squares of pastry, cut with a fluted pastry wheel to make a no-stress, quick patchwork design.
I swapped out the heavy cream in the recipe for lowfat evaporated milk that provides a creamy base and texture for the pot pie without the additional saturated fat and calories. It also allows you to feel a little less guilty about the addition of the bacon!
Patchwork Chicken-Bacon Pot Pie, recipe adapted from Southern Living
Serves 6 – 8
5 thick bacon slices, diced (about 1 cup)
1 medium-size sweet onion, chopped
12 oz. bag frozen chopped carrots, thawed
3 stalks of celery, chopped
1/2 cup dry white wine
1/3 cup all-purpose flour
3 cups reduced-sodium chicken broth
3/4 cup Lowfat Evaporated Milk
1 tablespoon Dijon mustard
2 teaspoons fresh thyme leaves
1/4 cup chopped Italian parsley
1 teaspoon kosher salt
1/2 teaspoon pepper
4 cups shredded deli-roasted chicken
6 oz. (half of a 12 oz. bag) small frozen sweet peas, (no need to thaw)
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg, lightly beaten
Preheat oven to 400°. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp. Drain on paper towels, reserving 3 Tbsp. drippings.
Add onion to hot drippings, and sauté 3 minutes. Add carrots and celery; sauté 4 to 5 minutes or until carrots are crisp-tender. Remove from heat, and add wine. Return to heat; cook 2 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in broth; bring to a boil. Boil, whisking constantly, 2 to 3 minutes or until thickened. Stir in evaporated milk and next 5 ingredients.
Remove from heat, and stir in chicken, peas, and bacon. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Cut pastry into squares and place over hot filling in a patchwork design. Whisk together egg and 1 Tbsp. water. Brush over pastry and sprinkle pastry with sea salt.
Bake at 400° on lower oven rack 35 to 40 minutes or until browned and bubbly. Let stand 15 minutes before serving.
PRINTABLE RECIPE–> scroll all the way down to the bottom of the page for the ‘print page’ option