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Mini Chicken Pies with Bacon and Marjoram

Recipe Date:
September 1, 2015
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 5 Slices Bacon (preferably applewood-smoked)
  • 1 1/2 cups Onion, chopped
  • 12 ozs Whole Baby Carrots, peeled (about 2 1/2 cups)
  • 1 8 oz Bag Haricots Verts (or other slender green beans), trimmed and halved lengthwise
  • 4 tsps Fresh Marjoram, chopped
  • 1 3/4 cups Low Sodium Chicken Broth
  • 2/3 cup Crème Fraiche (plus 1 additional tbsp)
  • 3 cups Chicken, coarsley shredded (from 1 small roasted chicken, skin removed)
  • 1 Sheet Frozen Puff Pastry (half of a 17.3 oz package), thawed
Directions

Pairing Notes: We reduce the bacon and marjoram so they compliment versus overwhelm the Choate Pinot noir.

Chef's Tip:  Because time (and ease) is of the essence during harvest, we purchase an already roasted chicken.  We reduce the bacon to 2 slices and decrease the marjoram to 2 teaspoons otherwise the flavors are overwhelming.  Because the creme fraiche comes in a 10 oz container, we use the whole thing.

Recipe link  

Recipe courtesy of the Bon Appétit Test Kitchen, Bon Appétit October 2007

Photo courtesy of Tina Rupp