Hearty, comforting Chicken Bacon and Mushroom Pot Pies in a rich, creamy sauce. So perfect (and easy) on a cold Winter’s day !
Chicken pie will always be a favorite and I think that goes for the majority of countries.
These Chicken Bacon and Mushroom Pot Pies are packed with flavor !
I have a favorite recipe which I always turn to, but this time I was in the mood for something new.
The recipe can be made in small ramekins as individual portions or in a large oven dish, without altering the baking times.
Chicken and Bacon always play well together and if you add Mushrooms, you have a winner ! One or two vegetable sides or salads and dinner is on the table in record time.
I like to keep cooked Chicken in a sealed container in the refrigerator as we are always looking for something different to add to our lunch.
Having cooked Chicken, means you can quickly whip up a sandwich, salad or in this case, Pot Pies.
Something else I like to keep on hand is smoked chicken. Always comes in very handy for various meal ideas !
More Chicken recipes you might like:
- Amish Chicken Casserole
- Best EVER Chicken Pie
- Drunken Chicken Stir-Fry
- Easy Baked Thai Chicken
- Instant Pot Teriyaki Chicken
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Chicken Bacon And Mushroom Pot Pies
Chicken Bacon And Mushroom Pot Pies
Ingredients
- 4 Chicken Fillets cooked and cubed or shredded
- 2 TB Vegetable Oil
- 1 Onion chopped
- 2 t Garlic fresh, crushed
- 125 g Bacon Bits 4 oz
- 250 g Mushrooms chopped roughly ( 8 oz )
- 2 TB Flour
- 1 cup Milk
- ½ cup Fresh Cream whipping cream/double cream
- 2 TB Thyme fresh, chopped
- Salt and Black Pepper to taste
- 1 Roll Frozen Puff Pastry defrosted
- Milk to brush pastry
Instructions
- Pre-heat the oven to 200 deg C (400 deg F) – spray 6 ramekins (or 1 large dish) with cooking spray
- Heat the Oil and saute the Onion and Garlic until just soft – cook until the Bacon is done – add Mushrooms – cook approximately 5 minutes until the Mushrooms are soft and brown – sprinkle over the Flour – stir through and cook 1 minute
- Add Milk and Fresh Cream – simmer until sauce thickens
- Stir in the cooked Chicken and Thyme – season to taste with Salt and Pepper
- Spoon mixture into the prepared ramekins/dish
- Cover with Puff Pastry (cut to size) – brush with Milk and make a slit or two in each pastry top
- Bake 15 minutes or until puffed and golden brown
