Thursday, 23rd November 2017
RECIPES Article
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This Month's Magazine
This month’s recipe is CHICKEN PIES WITH BACON AND MARJORAM

This monthÂ’s recipe is CHICKEN PIES WITH BACON AND MARJORAM

Why not try this really super pie. It's not as basic as it may sound.

INGREDIENTS (Makes 4 servings):

  • 5 smoked bacon slices
  • 1 1/2 cups chopped onion
  • 12 ounces peeled whole baby carrots (about 2 1/2 cups)
  • 1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
  • 4 teaspoons chopped fresh marjoram
  • 1 3/4 cups low-salt chicken broth
  • 2/3 cup plus 1 tablespoon fresh cream
  • 3 cups coarsely shredded chicken from 1 small ready roasted chicken (skin removed)
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

 


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PREPARATION:
Preheat oven to 450°F. Cook bacon in heavy large frying pan over medium heat until crisp. Drain on paper towels and chop it. Add onion to fat in the pan; sauté until tender and golden, about 8 minutes. Add the next 3 ingredients, stir for 1 minute then the broth. Bring to boil over high heat and reduce heat to medium/high, continue boiling until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup fresh cream, chicken and bacon and bring to a simmer. Season with pepper and divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface, roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon of fresh cream. Cut small X in centre of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

If you prefer, you can make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, and then fold down the edges onto the rim. Baking time will still be about 22 minutes.



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