Mini Chicken Pot Pies with Bacon and Marjoram

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


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