Chicken pot pie is one of my absolute favorite comfort dishes so I'm always up for trying a different version. I found this recipe on line at epicurious.com and it certainly qualifies as another quick and easy "cheap chicken" dinner, although I admit I made a couple of changes to it.
As you've likely figured out by now, we tend to enjoy stronger flavors in this household and don't go for the namby pamby so I upped the herbs a bit and added a touch of marsala wine too just because I had it, though sherry would work just as well. I also used some of the chicken tenders I bought the other day, although the recipe calls for purchased roasted chicken. For all the time it takes to dice and cook a couple of tenders, I'm not sure I'd bother buying a pre-cooked bird.
So what was the verdict you ask? Well, of course anything with bacon in it has got to be good, but I'm thinking this recipe might need a little more work. It's OK, in fact it is tasty enough, it's just isn't "special" at least in my opinion.
- Although I'd used some Wondra to thicken the sauce a bit before adding the creme fraiche, in the end the sauce was rather thin anyway.
- As well, I'm not sure I'd bother using creme fraiche again in the first place for a couple of reasons; I'm too cheap to spend the bucks, too lazy to make it from scratch although with all the fresh berries available right now I may change my mind on that; and more importantly the flavor just didn't come through in the end so heavy or sour cream would work just as well.
If I were to make it again, I might use tarragon instead of marjoram and asparagus and mushrooms as the vegetables. Saying all of that there's plenty of other versions of pot pie on this site that I'd recommend before this one but you be the judge, OK?
Individual Chicken Pot Pies with Bacon (adapted from epicurious.com)
3 slices applewood smoked bacon, diced
3 chicken tenders, cut into 1/2 inch chunks
1 medium onion, chopped
1 teaspoon dried marjoram
1/4 teaspoon dried rosemary
Salt and Pepper to taste
2 tablespoons dry Marsala wine
2 tablespoons Wondra instant blending flour
1 cup chicken stock
1 cup frozen mixed vegetables
1/2 cup plus 2 teaspoons crème fraiche
1/2 sheet frozen puff pastry, thawed per package directions
Spray 2 large (10 ounce) ramekins with cooking spray and set aside. Cook bacon over medium low heat until crisp and fat has rendered. Remove from pan and set aside. Add onion to the pan and sauté until softened and just starting to turn golden. Add chicken tenders, marjoram and rosemary and cook until tenders are no longer pink (about 2 to 3 minutes). Add Marsala and sauté until wine has evaporated, approximately 30 seconds. Season with salt and pepper and sprinkle with Wondra, stirring well to incorporate. Add chicken stock and cook until thickened. Add vegetables, and cook for another minute. Remove from heat, cover pan and allow to sit for 5 minutes to allow vegetables to continue cooking. Stir in half cup of crème fraiche. Fill ramekins with mixture and sprinkle bacon on top. Cut puff pastry into 2 equal sized squares. Cut an “x” in center of each square and prick all over with a fork. Place on top of ramekins allowing edges drape over sides. Brush top of each crust with a teaspoon of crème fraiche. Bake in preheated 425 oven for 20 to 25 minutes or until pastry is golden and filling bubbling. Makes 2 servings. Download Individual Chicken Pot Pies with Bacon
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