Monday, October 5, 2015

Bacon & Chicken Puff Pastry Pie~ Secret Recipe Club

Bacon and chicken are the stars in this simple and hearty pot pie, topped with fluffy crisp puff pastry.

It's time for this month's Secret Recipe Club reveal! I love being part of a group of bloggers, who cook from one another's blogs and then blog about it. It's so exciting to learn about a new blogger every month! I really enjoy seeing who had my blog and to see what recipe they chose to make! It reminds me of how many great recipes are on my blog and makes me want to go back and make many of them again. This month I was assigned to the blog Casa Costello. Helen is a Mom to three girls, from the UK, who has been working with food and cakes for 24 yrs. Helen's blog is packed full of delicious recipes from sweet to savory, that are sure to make your tummy growl. 

I had so much fun browsing through Helen's blog and ended up bookmarking a ton of recipes I wanted to try. I narrowed it down to Cherry Streusel Loaf Cake, Potato & Ham Croquettes and Cheese & Bacon Scones. While browsing the scone recipe, I realized that another recipe was included in this post and I decided to go ahead and make this Bacon & Chicken Puff Pastry Pie.

The kids LOVE bacon, so I knew they'd be into this recipe. I had some leftover puff pastry, from a previous recipe I posted a few weeks ago, so I quickly threw together this fantastic simple and delicious dinner. With the colder weather moving in, this hearty comfort food was just what we all needed. The pastry is crisp and fluffy and the filling with delicious with a slight smokiness from the bacon. A total winner, on a cold fall evening!

Bacon & Chicken Puff Pastry Pie
adapted from Casa Costello

8 slices bacon, chopped
2 boneless skinless chicken breasts, chopped
1 large leek, cut in half and sliced
1 tsp dry thyme
1/4 tsp coarse sea salt
1/4 tsp pepper
1/4 C flour
1 C chicken broth
1 C low fat milk
1 C mixed frozen veggies
1 sheet of puff pastry, thawed
1 egg
1 Tbs water

Preheat oven to 375 degrees F.

In a cast iron skillet, over medium heat, cook bacon until crisp. Remove to a paper towel lined bowl and set aside.

Place sliced leeks into a large bowl of cold water. Gently shake to loosen any dirt trapped between the layers. Using a slotted spoon, remove leeks without disturbing the water or debris which has sank to the bottom of the bowl.

Place drained leeks into the hot skillet and cook 3 minutes. Add in the chicken, season with thyme, salt and pepper and cook until chicken is no longer pink; about 7 minutes.

Sprinkle flour over chicken in skillet, and toss to coat. Cook two minutes before stirring in the chicken broth and milk. Bring to a boil and simmer until thick; about 5 minutes. Add in mixed frozen veggies and stir to combine. Pour mixture into a 2 quart baking dish and set aside.

On a floured surface, roll out the puff pastry to required size to fit the baking dish.

In a small bowl, whisk the egg with 1 Tbs water. Brush egg mixture along inside edge of baking dish. Gently transfer rolled out puff pastry to cover the baking dish. Cut any excess dough which is hanging over the edge. Brush the puff pastry with egg mixture and bake for 30-40 minutes, until dough is golden brown. Let rest 10 minutes before serving.


Becki @ Pretty in the Peak said...

This looks delicious - love the idea of the bacon and puff pastry for a chicken pot pie. Yummy!

Sid Seapalmcooking said...

This looks wonderful. I love using Puff Pastry on a Chicken Pot Pie. Makes it feel so special, and adding bacon? what's not to like. Great SRC choice.

Sara said...

This looks amazing!!! The bacon sounds so yummy. :)

Erin said...

This looks absolutely wonderful! We love bacon too so this just might have to make it on my to make list soon =o)

Stephy said...

Just popping in from group C to say this looks great. I love a great pot pie in the winter time.

Chit Chat Chomp said...

How comforting is a pie and this one looks so warming and delicious. Wonderful pick!

Danielle Miller said...

oh my goodness - this looks amazing!