Mini Chicken Pot Pies with Bacon and Marjoram
Mini Chicken Pot Pies with Bacon and Marjoram is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 450F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450F.
Cook bacon in heavy large skillet over medium heat until crisp.
Drain on paper towels.
Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes.
Add next 3 ingredients; stir 1 minute.
Add broth; bring to boil over high heat.
Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes.
Stir in 2/3 cup crème fraîche, chicken, and bacon.
Bring to simmer.
Season with pepper.
Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square.
Cut into 4 equal squares.
Top filling in soufflé dishes with pastry; fold edges down onto rims of dish.
Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche.
Cut small X in center of crusts; pierce all over with fork.
Bake until crusts are golden brown and filling is heated through, about 22 minutes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.