Friday, May 13, 2011

Chicken and Bacon Pot Pie

This recipe is a modified version of a recipe featured on NPR
I have a hard time with pot-pies of any kind because I know how un-healthy they are and just thinking about them adds a pant size to my lower half, however, sometimes a good pot pie just really hits the spot and this one did not let down! If you are going to indulge, and once in a while, you really just need to indulge, this is one recipe that is worth every bite. Mmm, I can still taste the flakiness of the crust and the flavors of chicken and bacon. Dang this one was yummy!!! Enjoy!


  • 3 slices bacon cut into 1 inch strips

  • 1 tsp. olive oil

  • 1 tbsp. minced garlic

  • 2 cups sliced mushrooms

  • 1 large chicken breast cut into 1 inch strips

  • 2-1/2 tbsp. flour

  • 1/4 tsp. dried sage

  • 1 tbsp. butter

  • 1-1/4 cups hot chicken broth

  • 1 tbsp Marsala

  • 1 17.2 oz. package of frozen puff pastry (or make your favorite pie crust)

Thaw the puff pastry according to package directions, and roll it out large enough for a 9 inch pie plate.

Preheat oven to 425 degrees. In a large frying pan, fry the bacon and garlic in the oil until the bacon begins to crisp. Add the mushrooms, and cook until softened.

Turn the chicken strips in flour and sage. Add the butter to the bacon-garlic mixture. After the butter melts, add the chicken strips. Cook until the chicken begins to brown.

Pour in the chicken broth and the Marsala. Stir, and allow the mixture to simmer for about 5 minutes.

Line the pie plate with one of the sheets of pastry. Fill the pie plate with the chicken gravy mixture. Dampen the rim of the crust with a wet finger, and place the second pastry sheet on top. Cut it to fit, and seal it with a fork.

Bake the pie for about 20 minutes, or until golden-brown and puffy.

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