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Mini Chicken Pies with Bacon and Marjoram

Recipe Date:

September 1, 2015

Serving Size:

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