Mini Chicken Pies with Bacon and Marjoram

Mini Chicken Pies with Bacon and Marjoram
Recipe Date:
September 1, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 5 bacon slices (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, coarsely shredded (from 1 small roasted chicken, skin removed)
  • 1 frozen puff pastry sheet (half of a 17.3 oz package), thawed

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

Serena's tips: 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.


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Recipe courtesy of the Bon Appétit Test Kitchen, Bon Appétit October 2007. Photo courtesy of Tina Rupp.