Mini Chicken Pot Pies with Bacon and Marjoram

Mini Chicken Pot Pies with Bacon and Marjoram
Photo by Tina Rupp


  • 5 applewood-smoked bacon slices
  • 1 ¾ cups low-salt chicken broth
  • 11 2/3 tablespoon crème fraîche
  • 1 ½ cups onion
  • 3 cups chicken from 1 small purchased roasted chicken (skin removed)
  • 12 ounces baby carrots
  • 4 teaspoons fresh marjoram
  • + 2 more ingredients
    • 1 frozen puff pastry (half of 17.3-ounce package)
    • 1 8-ounce package haricots verts or other slender green beans

Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat t...

View full recipe at Epicurious


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