Comfort Food: Patchwork Chicken-Bacon Pot Pie!

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

Ingredients

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

Directions

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.

Print Recipe

Patchwork Chicken-Bacon Pot Pie

Comfort food made a little healthier without sacrificing flavor, and a little easier with a few short cuts!

Prep Time30 minutes mins

Cook Time55 minutes mins

Course: Main Course

Cuisine: American

Keyword: bacon, chicken, pot pie, puff pastry

Servings: 8 servings

Ingredients

• 5 thick bacon slices diced (about 1 cup)
• 1 medium sweet onion chopped
• 12 oz. bag frozen chopped carrots thawed
• 3 stalks 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 of small frozen sweet peas, (no need to thaw)
• 1/2 17.3-oz. package frozen puff pastry sheets, thawed
• 1 large egg lightly beaten

Instructions

• 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.

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