Patchwork Chicken-Bacon Pot Pie
Comfort food made a little healthier without sacrificing flavor, and a little easier with a few short cuts!
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.