Okay, okay, so this particular weekend, I wasn’t worrying about eating healthy. My friend Michelle was coming over and we both agreed on making something totally naughty for dinner. It was also going to be a very cold, and rainy day so we wanted something warm and comforting to eat by the fire. We decided on making chicken pot pies, but since we both LOVE bacon and mushrooms so much, we decided to add some to the recipe.
- 1 whole roasted chicken (Most grocery stores carry pre-made roasted chickens. I picked mine up from Safeway.)
- 2 sheets of frozen puff pastry, thawed (I used Pepperidge Farm’s Puff Pastry Sheets)
- 5 garlic cloves, peeled and chopped
- 1/3 cup water
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
- 1 1/4 pounds wild mushrooms, coarsely chopped (I used portabella and crimini mushrooms)
- 6 slices of thick cut bacon, cooked and chopped (I prefer bacon from Whole Food’s deli)
- 3 cups 1/2-inch cubes peeled carrots
- 3 cups 1/2-inch pieces leeks (about 3; white and pale green parts)
- 3 cups 1/2-inch cubes peeled white-skinned potatoes (you can leave the skins on if you’re trying to save time)
- 2 tablespoons chopped fresh thyme
- 3 1/2 cups (or more) low-salt chicken broth
- 1 cup heavy whipping cream (or less if you don’t want it really creamy)
- 4 teaspoons fresh lemon juice
- 3/4 teaspoon hot pepper sauce (you can use 3/4 teaspoon cayenne pepper instead)
- 1/2 teaspoon white truffle oil
* This recipe calls for 6 2-cup ramekins or soufflé dishes. You can use small baking dishes instead though. I used 1 1/4-cup ramekins and just put the extra filling in a small baking dish.
Tear chicken meat into large bite-size pieces, discarding the skin and bones.
Whisk 1/3 cup water and cornstarch in small bowl to blend; set aside. Heat 1 tablespoon olive oil in heavy large pot over medium-high heat. Add mushrooms and sauté until tender and brown, about 6 minutes. Transfer mushrooms to a bowl. Add remaining 2 tablespoons olive oil to the same pot then add carrots, leeks, and potatoes and sauté until beginning to soften, about 10 minutes. Add chopped garlic and thyme and stir for 2 minutes. Add 3 1/2 cups broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes longer.
Re-whisk cornstarch mixture and add to vegetable mixture; stir until broth boils and thickens, about 2 minutes. Stir in chicken, mushrooms, bacon, and cream; simmer uncovered until heated through and has a thick, stew-like consistency. If mixture is too thick, you can add more chicken broth. Stir in lemon juice and hot pepper sauce. Season to taste with salt and pepper. Mix in truffle oil.
Divide pot pie filling among the ramekins or soufflé dishes.
Preheat oven to 375°F. Take your thawed puff pastry and slightly roll it out on a floured work surface. Place your ramekins upside down on top of the dough. Cut with a sharp knife around the ramekin to form the dough rounds. Top each pot pie with 1 pastry round. Bake pot pies until pie crust is golden brown and cooked through, approximately 30 minutes.