Best 3 Mini Chicken Pot Pies With Bacon And Marjoram Recipes

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Immerse yourself in a culinary journey with our delightful Mini Chicken Pot Pies with Bacon and Marjoram, a symphony of flavors tantalizing your taste buds. Envision flaky, golden-brown crusts encasing a savory filling of tender chicken, succulent vegetables, and a luscious creamy sauce infused with the earthy essence of marjoram. These individual pot pies are not just a meal; they are miniature masterpieces that will elevate your dining experience.

The magic begins with a symphony of ingredients, each contributing its unique charm to the overall ensemble. Marjoram, with its slightly sweet, peppery notes, dances harmoniously with the robust flavors of bacon and chicken, while tender carrots, celery, and peas add a textural symphony. A velvety bechamel sauce, enriched with the goodness of chicken broth and cream, envelops the filling, creating a luscious, soul-satisfying experience.

Our culinary adventure doesn't stop there. We embark on variations of this classic dish, each with its own distinct personality. Vegetarian Pot Pies showcase a vibrant medley of vegetables bathed in a creamy vegetable broth, while Turkey Pot Pies offer a lighter, yet equally flavorful twist. For those seeking a touch of indulgence, Creamy Chicken and Mushroom Pot Pies beckon with their rich, umami-laden filling.

Whether you're a seasoned chef or just starting your culinary exploration, our Mini Chicken Pot Pies with Bacon and Marjoram, along with its tempting variations, will guide you through a delightful journey of flavors. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving for more.

Here are our top 3 tried and tested recipes!

MINI CHICKEN POT PIES



Mini Chicken Pot Pies image

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 10

5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 package (8-ounce) trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoon s chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 Tablespoon crème fraîche, divided
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
Pepper
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Steps:

  • Preheat oven to 450°F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon.
  • Add onion to drippings in skillet; sauté 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 crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
  • Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

IMPOSSIBLY EASY MINI CHICKEN POT PIES



Impossibly Easy Mini Chicken Pot Pies image

Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 600 mg, Sugar 4 g, TransFat 1/2 g

MUSHROOM-MARJORAM CHICKEN POTPIE



Mushroom-Marjoram Chicken Potpie image

Button mushrooms join the chicken in the rich filling of this variation on our Classic Chicken Potpie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 15

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
10 ounces button mushrooms, trimmed and quartered
2 garlic cloves, minced
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 cup frozen peas
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)
1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)

Steps:

  • Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and mushrooms and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and marjoram. Pour filling into a 2-quart baking dish.
  • On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 470 g, Fat 26 g, Fiber 3 g, Protein 22 g, SaturatedFat 16 g

Tips:

  • For a crispy crust, use a combination of all-purpose flour and pie crust mix. The pie crust mix will help the crust hold its shape and prevent it from becoming soggy.
  • To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit.
  • If you don't have marjoram, you can use thyme or sage as a substitute.
  • For a vegetarian version of this recipe, omit the chicken and add extra vegetables, such as carrots, celery, and peas.
  • To save time, you can use pre-cooked chicken or rotisserie chicken.
  • If you don't have puff pastry sheets, you can make your own by following a simple recipe online.

Conclusion:

These mini chicken pot pies are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover chicken. With a flaky crust, creamy filling, and tender chicken, these pot pies are sure to be a hit with the whole family. So next time you're looking for a comforting and satisfying meal, give these mini chicken pot pies a try.

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