Mini Chicken Pot Pies

Kay

ingredients

5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ozs peeled whole baby carrots (about 2 1/2 cups)
1 oz package trimmed haircots verts or other slender green bean, halved crosswise
4 tsp chopped fresh marjoram
1 3/4 cup low-salt chicken broth
2/3 cup plus 1 tbls creme fraiche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3 oz pkg) thawed

directions

1
Preheat oven to 450. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet, saute until tender and golden, about 8 minutes. Add next 3 ingredients, stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup creme fraiche, chicken and bacon. Bring to simmer. Season with s & p. Divide among 4 2-cup souffle dishes.
2
Unfold puff pastry onto work surface, roll out to 12 inch square. Cut into 4 equal squares. Top filling in souffle dishes with pastry, fold edges down onto rims of dish. Brush tops of crusts (not edges) with remaining 1 tbls creme fraiche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

notes

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

Source: Kay