BIRMINGHAM, AL -
Susan Green and Wendy enjoy Friday Pie Day with an incredible Creamy Chicken Pot Pie with Bacon and Leeks. This pie has a simple puff pastry crust and includes easy additions like pre made roasted chicken. Susan Green offers cooking lessons at her store located in the Inverness area in Shelby County, Alabama. Visit http://bakeandcookco.com/ for more information.
Creamy Chicken Pot Pie with Bacon and Leeks
- 4 - 6 pc Bacon, raw, 1/2" slices
- 2 – 3 Leeks, white and light green only, 1/4" slices, about 1 C
- 1 Shallot, large, minced
- 2 T + 3 T divided Unsalted butter
- 10 oz Wild mushrooms, assorted, cleaned and sliced accordingly, about 3 C
- As needed Salt and freshly cracked black pepper
- 3 T All purpose flour
- 1/3 – 1/2 C Heavy cream
- 1/2 – 3/4 C Chicken stock
- 3 1/2 C Chicken, cooked, shredded or large dice, room temperature
- 1 1/2 – 2 T Thyme, fresh, leaves roughly chopped
- 1 pc Puff pastry, frozen, thawed, held chilled
- 1 ea Egg, beaten with 1 T water, milk or cream
- Preheat your conventional oven to 450oF degrees.
- Render the bacon until crisp in a heavy bottom pot / Dutch oven. Remove the bacon from the pot, drain on paper towels, and place in a bowl. Remove all but about 3 1/2 T of bacon fat from the pot and sauté the leeks and shallots until just wilted and soft. Remove and place with the bacon.
- Melt the 2 T of butter in the same pot, increase the heat and add the mushrooms. Cook quickly until the liquid has released, has dried out, and the mushrooms are golden brown. Season with salt and pepper. Transfer them to be with the bacon and leek mixture.
- Melt the 3 T of butter and add the flour to the pot to make a roux. Whisk until smooth and cook briefly. Slowly add the heavy cream and whisk to incorporate. Cook briefly to cook out the flour taste. Slowly add the stock to make a cream "sauce."
- Add back the bacon, leek and mushroom mixture. Stir to combine. Add the chicken. Stir to combine.
- Add the fresh herb and season as needed with salt and pepper.
- Transfer the mixture to your pie plate. Lay the puff pastry on top and trim accordingly to the size of the plate.
- Use a fork to poke some holes in the puff pastry to release some of the steam.
- Using a pastry brush, brush the puff pastry evenly with the beaten egg mixture.
- Cook for 30 minutes or so until the pot pie is bubbly and the pastry is a beautiful golden color.