CHICKEN, MUSHROOM AND BACON POT PIE
Make and share this Chicken, Mushroom and Bacon Pot Pie recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
- Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
- Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
- Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.
Nutrition Facts : Calories 538.1, Fat 36.1, SaturatedFat 13.3, Cholesterol 148, Sodium 626.4, Carbohydrate 13.4, Fiber 1.2, Sugar 1.7, Protein 32.5
CHICKEN MUSHROOM AND BACON PIE
Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when - as here - you know you're going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use [store] bought, all-butter, ready-rolled puff pastry and feel fine about it. I make the pie even easier by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for two in half an hour is not bad going.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
- Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
- Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
- Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
- Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
- Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
- Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.
CHICKEN, BACON AND LEEK POT PIE
This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they don't eat pies here!!!)
Provided by becy959
Categories Pot Pie
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180C.
- Chop the shallots and garlic.
- Heat olive oil in heavy base medium sized deep casserole on stove.
- Add shallots and garlic and fry gently til transparent.
- Chop bacon into small squares and fry.
- Discard green section of leeks 1 inch above white section.
- Clean leek stalks carefully.
- Chop leeks into disks and add to fry mixture.
- When leeks are soft, add sliced mushrooms.
- Fry til mushrooms are darker and soft.
- Add white wine and bring to boil.
- Simmer for 5 minutes.
- Add shredded bbq chicken pieces including skin pieces.
- Add chives and some salt and pepper.
- Add water and bring to simmer.
- Mix flour with a bit of water in a cup til it is a paste.
- Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
- Add sour cream.
- Fit circle of puff pastry over casserole and puncture surface with fork.
- Bake in oven til pastry is golden.
Nutrition Facts : Calories 905.3, Fat 61.5, SaturatedFat 16.3, Cholesterol 172.5, Sodium 324.1, Carbohydrate 37.5, Fiber 1.8, Sugar 2.2, Protein 48.5
BUTTER BEAN, MUSHROOM & BACON POT PIES
Top these mushroom, bacon, kale and tarragon pies with butter bean smash to make a healthy main meal that's big on flavour but light on calories
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a saucepan or large flameproof casserole dish. Fry the onions for 10 mins until soft, then add the mushrooms and bacon and fry for another 5 mins until golden. Stir in the flour and cook for 2 mins more. Gradually pour in the stock, then bring to the boil and bubble for 2 mins. Add the kale and cook for another 5 mins, then stir in the mustard, crème fraîche, half the tarragon and the lemon juice. Spoon the mushroom mixture into four small baking dishes.
- Heat the oven to 180C/160C fan/gas 4. Put the butter beans in a food processor with the remaining oil and tarragon and the lemon zest. Blitz until chunky, adding 2-3 tbsp water to loosen if needed.
- Spoon the butter bean mixture over the filling, smoothing with the back of a spoon. Bake for 20-25 mins until golden. Leave to cool slightly, then serve.
Nutrition Facts : Calories 378 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium
BACON POT PIE
I love the combination of bacon and cheese. Add some veggies and a homemade flaky pie crust and you have a comforting Sunday night meal or a cozy, filling breakfast. -Ashley Hudd, Holton, Michigan
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 493 calories, Fat 31g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 558mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
CHICKEN BACON AND MUSHROOM PIE
my renditon of a classic british recipe
Provided by jack-issocool
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- cook the chicken and bacon in a wok. to make the sauce melt the butter in a saucepan and soften the mushrooms and onion stir in the flour cook for two minutes then gradually pour in the milk stiring constantly bring to the boil then add the cheese worcestershire sauce and season with the herbs and salt and pepper
- mix the chicken and bacon into the sauce then add the peas
- roll out the pastry if needs be then cut out the shape for the pie lid. tip the sauce into a pie dish then top with the lid, make some holes in the top to let steam escape use a pastry brush to glaze the pie with the egg cook the pie for 10-20 minutes on 170c/fan 150c/gas or until lightly brown on top serve with veg and enjoy
CHICKEN AND MUSHROOM POTPIES
If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds mushrooms to the mix. Smoky bacon adds extra flavor to the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Yield Makes eight 4-inch potpies
Number Of Ingredients 14
Steps:
- Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.
- Add stock, and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.
- Divide filling among eight 4-inch (12 ounce) ramekins.
- Preheat oven to 375 degrees. Make the topping: Roll out pate brisee to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.
- Bake until toppings are golden and fillings are bubbling, about 40 minutes.
CHICKEN & BACON POT PIE
Chicken pot pie is nearly always a guaranteed win. Add bacon, and your odds are even better. Add a cream cheese pie crust? That's a home run for sure!
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Prepare dough for Foolproof PHILLY Pie Crust Recipe and refrigerate as directed.
- Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from pan.
- Add vegetables and garlic to reserved drippings in pan; cook 5 min., stirring occasionally. Add flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese; cook and stir 1 min. or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray; top with bacon.
- Heat oven to 400ºF. Roll out pie crust dough into 10-inch round between 2 sheets of waxed paper; place over chicken mixture. Flute edge, sealing crust to edge of pie plate. Cut several slits in crust to allow steam to escape. Place on baking sheet.
- Bake 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.
Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
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