Mini Chicken Pot Pies with Bacon and Marjoram

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


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

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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