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Herbed Chicken Pot Pie With Bacon

Herbed Chicken Pot Pie With Bacon
This Recipe Is:

WebMD Recipe from

Sometimes the back-to-basics recipes are the ones that just hit the spot. It’s cooking that feeds the soul and brings back happy memories of childhood and family. Like meatloaf and roast chicken and, of course chicken pot pie.

  • 1 package
    puff pastry
  • 2 tablespoons
    butter, low sodium if available
  • 4 ounces
    bacon, finely chopped
  • 1 1/2 pounds
    chicken, cut into bite-sized pieces
  • yellow onion, peeled and chopped
  • carrots, peeled and chopped
  • celery stalks, chopped
  • 1 cup
    frozen peas, thawed
  • 1 quart
    chicken stock
  • 1 teaspoon
    fresh tarragon
  • 2 tablespoons
    fresh marjoram, chopped
  • 1/4 cup
    fresh parsley, chopped
  • bay leaf
    sea salt, to taste
    freshly cracked black pepper, to taste
  1. Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.
  2. Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.
  3. Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.
Nutritional Information

Makes: 8 servings
  • Calories430
  • Carbohydrates29.5g
    • Dietary fiber3.5 g
  • Cholesterol89 mg
  • Fat19.1 g
    • Saturated fat5 g
  • Sodium489 mg
  • Protein34 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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