Herbed Chicken Pot Pie with Bacon

By The Sprouted Kitchen
WebMD Recipe from Foodily.com

 

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.

 

Ingredients

1 package puff pastry
2 tablespoons butter (low sodium if available)
4 oz bacon, chopped fine
1 1/2 lbs chicken, chopped into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
5 celery stalks, chopped
1 cup frozen peas, thawed
1 quart homemade chicken stock / bone broth (can substitute with canned)
1 teaspoon fresh tarragon
2 tablespoons chopped fresh marjoram
1/4 c fresh chopped parsley
Sea salt to taste
Freshly cracked black pepper to taste
1 bay leaf

 

Instructions

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.

Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.
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 degrees 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.

Total Servings: 8

 

Nutritional Information Per Serving

Calories: 430
Carbohydrates: 29.5g
Cholesterol: 89 mg
Fat: 19.1 g
Saturated Fat: 5 g
Fiber: 3.5 g
Sodium: 489 mg
Protein: 34 g