3488. CHICKEN POTPIE topped with BACON CHEDDAR BISCUITS

serves 6-8 servings 

 

 

2 chicken quarters

4 tablespoons butter

1/2 cup chopped onion

2 garlic cloves, minced

4 tablespoons flour

1 cup carrots, peeled and cut into pieces

16 ounces chicken stock

1 cup potatoes, peeled and cut into cubes

1/2 cup peas

2 tablespoons heavy whipping cream or milk

Salt and pepper, to taste

 

Biscuits

1/4 cup butter, cut into tablespoons

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup shredded cheddar cheese

2 tablespoons bacon, cooked and crumbled

1 tablespoon fresh chives, chopped

1/2 cup heavy whipping cream

For the pot pie: Fill an extra large pot with water. Bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 20-30 minutes or until the chicken is completely cooked through. Remove from the water. Let the chicken cool. Once it's cool enough to handle, shred the meat off of the bones, discarding skin and bones. Set aside shredded chicken.

 

Preheat oven to 425F degrees. Have a casserole dish ready.

 

In a Dutch oven or deep pot, melt the butter. Add the onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Stir in the flour until flour is completely coated. Slowly whisk in the chicken stock. Bring to a boil.

 

Once the stock is boiling, add the potatoes and peas. Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in the shredded chicken then stir in the cream. Season with salt and pepper as needed. Remove from the heat and pour into the casserole dish. Bake for 15 minutes.

 

For the biscuits: While the filling is baking, make the biscuits. In a large bowl, combine the butter pieces and flour. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, bacon, chives, and cream, stirring until everything is moistened. On a lightly floured surface, knead the dough lightly, about 3-4 times. Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut out roughly 12 biscuits (you may have to gather up the scraps and roll out again).

 

When the filling is done baking, remove from the oven and top with the biscuits (if not all biscuits fit, you can put them on a separate cookie sheet). Bake another 25 minutes or until the biscuits are golden brown and chicken filling is bubbly.

 

 

bacon recipe source: Carla Cardello, Chocolate Moosey (@chocolatemoosey), January 20, 2013

2921. HERBED CHICKEN POTPIE with BACON

1 package puff pastry

2 tablespoons butter,  
4 oz. bacon, finely chopped
1 1/2 lb. chicken, cut into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 cup frozen peas, thawed
1 quart chicken stock
1 teaspoon fresh tarragon
2 tablespoons fresh marjoram, chopped
1/4 cup fresh parsley, chopped
1 bay leaf 
sea salt, to taste
freshly cracked black pepper, to taste

Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.

Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.

Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.


bacon recipe courtesy of: Foodily; WebMD, July 16, 2012

2464. CHICKEN MUSHROOM and BACON PIE

yields two servings


3 rashers streaky bacon, cut or scissored into 1-inch strips
1 teaspoon garlic infused oil
2 cups chestnut mushrooms, sliced into 1/4-inch pieces
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon Marsala
1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry

Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.

Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.

Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.

Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.

Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.

Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.

Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.


bacon recipe courtesy of: Nigella Lawson, "Instant Calmer," Nigella Express, Food Network | Nigella Express: 130 Recipes for Good Food, Fast, 2007

2235. CARAMELIZED ONION and BACON POTPIE

serves 6 to 8


Savory pot pie crust:
1 1/2 cups plus 2 tablespoons flour
1/2 teaspoon salt
2 tablespoons vegetable shortening
1 stick cold butter, cut into ¼-inch pieces
1/4 cup ice water

Filling:
4 slices bacon, cut into ½-inch pieces
4 small onions, cut in half lengthwise, then sliced into thick half-moons
1 tablespoon plus 1 teaspoon chopped fresh thyme leaves
1 cup whole-milk ricotta
1 egg yolk
Kosher salt
Freshly ground pepper
1/4 cup plus 1 tablespoon Parmigiano-Reggiano cheese

To make the crust: Mix flour and salt in a bowl. Cut in the shortening and butter with a pastry blender until the texture of coarse meal. Add the ice water a tablespoon at a time, and mix with a fork until dough comes together. Pat into a ball, cover in plastic wrap and chill until ready to roll it out and assemble potpie.

To make the filling: Heat oven to 350 degrees. Cook bacon in a skillet until crisp around the edges. Remove to paper towel to drain. Pour off all but 1 tablespoon bacon fat. When bacon cools, crumble it. Add onion to the pan, and cook over medium heat, stirring, until onions begin to brown, about 8 minutes. Turn heat to medium-low, add tablespoon of thyme and continue to cook, stirring now and then, until onions are deep golden brown, 20 to 30 minutes. In a bowl, combine ricotta, egg yolk, ½ teaspoon kosher salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano cheese. Mix well. Roll out piecrust to fit pie pans. Pie can be made in 8-inch pie pan or in ramekins. Fit crust to preferred baking container. Spread ricotta mixture over pie shell. Arrange onions on top of ricotta, and sprinkle with tablespoon of Parmigiano. Sprinkle bacon over top. Place in oven, and bake until edges of filling are golden brown, 30 to 40 minutes.


bacon recipe courtesy of: Marolyn Smith, The Courier-Journal | C-J Recipes, PO Box, Louisville, Kentucky 40201-7431

2054. CLAM, POTATO and BACON POTPIE

serves 6 to 8


6 slices of lean bacon
2 tablespoons unsalted butter
1 onion, chopped fine
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 pint shucked hard-shell clams, chopped coarse, reserving 1/4 cup of the liquor
1/4 teaspoon Worcestershire sauce
3 boiling potatoes, cooked, peeled, and cut into 1/2-inch cubes
1/4 teaspoon dried thyme, crumbled
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon fresh lemon juice
2 recipes pâte brisée (recipe below)
an egg wash made by beating 1 large egg with 2 teaspoons water

Pâte Brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Potpie: In a kettle cook the bacon over moderately low heat until it is crisp and transfer it with tongs to paper towels to drain. Pour off all but 2 tablespoons of the fat, add the butter, and in the fat cook the onion, stirring occasionally, until it is softened and lightly golden. Add the flour and cook the roux, stirring, for 3 minutes. Add the cream, the milk, the reserved clam liquor, and the Worcestershire sauce and cook the mixture, stirring, for 5 minutes, or until it is thickened. Add the potatoes, the clams, the thyme, the parsley, the lemon juice, the bacon, crumbled, and salt and pepper to taste and combine the mixture well.

Divide the dough in half. Roll out one piece of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (1 1/2 quart capacity) pie plate, and trim the dough, leaving a 1-inch overhang. Pour the filling into the shell. Roll out the remaining dough 1/8 inch thick, arrange it over the filling, and crimp the edge decoratively. Brush the top crust with the egg wash and bake the potpie in the lower third of a preheated 400°F. oven for 35 minutes, or until the crust is golden.


bacon recipe courtesy of: Gourmet, February 1990

1929. MINI CHICKEN POT PIES with BACON and MARJORAM

makes 4 servings


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

Preheat oven to 450F. 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 mediumhigh 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.


bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007

739. TOURTIERE

NOTE: Tourtiere is a Quebecois pork-and-beef pie popular throughout the winter months, and a tradition in many French-Canadian homes on Christmas Eve.


makes 8 servings

Pastry (see below)
3 medium-sized potatoes (use medium-starch potatoes such as Yukon Gold), peeled and quartered
2 tablespoons bacon grease or vegetable oil
1 pound ground beef
1 pound ground pork
1 large onion, diced
3 cloves garlic, minced
Salt and pepper
1 1/2 teaspoons allspice
1/4 teaspoon ground cloves
1 cup beef broth
1 egg
1 teaspoon milk

Make pastry and refrigerate (see below).

Boil potatoes until fork tender. Drain and cool.

Heat bacon grease or oil over medium-high heat. Add beef, pork, onion and garlic. Season with salt, pepper, allspice and cloves. Cook for 5 minutes, stirring to cook evenly. Add beef broth, reduce heat, cover and simmer 10 minutes. Cool. Drain liquid and reserve.

Heat oven to 400 degrees.

In a bowl, coarsely crumble potatoes with a fork and add meat mixture. Stir in enough of the reserved broth to thoroughly moisten mixture, but no more.

Remove pastry from refrigerator and allow to warm up until top edges are pliable, about 10 minutes. Fill pastry shell with meat-and-potato mixture to within 1/2 inch of top. Beat together egg and milk and moisten pastry edges. Lay on top crust and press to seal. Brush entire pie with egg wash.

Cut several slits in top and bake in middle of oven for 40 minutes or until top is golden brown.


Pastry
2 1/2 cups flour
1 teaspoon salt
3/4 cup cold lard
1/2 cup cold butter
5 tablespoons ice water

Thoroughly mix flour and salt in a food processor.

Add approximately half the lard and pulse quickly a couple of times. Add remaining lard and pulse quickly a couple of times. Add butter and pulse for 8 to 10 one-second bursts until the mixture is the consistency of a coarse corn meal.

Dump mixture in a large bowl, sprinkle with 3 tablespoons of ice water and toss with your hands. Sprinkle with remaining 2 tablespoons of water and use your hands to mix in the water.

Form two balls from the dough, one a bit larger than the other. Press the smaller ball flat on a floured work surface and roll it out to form a rough circle. Using an 8-inch springform pan as a template, cut a circle the size of the pan, wrap in plastic and refrigerate. Roll out the larger ball of dough and line the inside of an 9-inch springform pan. Trim excess dough from rim. Cover with plastic wrap. Refrigerate.

NOTE: You may wish to also keep the dough scraps to decorate the pie with.


courtesy of: Kevin Weeks, "Restoring Humble Pie to its Rightful Place," Kitchen Window, NPR

442. TURKEY, SQUASH, and LIMA BEAN POTPIE with BACON-CHEDDAR CRUST

3 cups water
1 pound peeled seeded butternut squash, cut into 3/4-inch cubes (about 1 1/2 cups)
1 cup thawed frozen baby lima beans
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup turkey broth or chicken broth
2 tablespoons minced fresh sage leaves plus a sage sprig for garnish
5 ounces pearl onions (about 15), blanched in boiling water for 2 minutes, drained, and peeled
3 cups cubed cooked turkey

For the crust:
1 1/4 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
5 ounces extra-sharp Cheddar, grated (about 1 1/2 cups)
4 slices of bacon, cooked until crisp and crumbled
1/2 to 2/3 cup milk

In a saucepan bring the water to a boil, in it cook the squash with salt to taste for 6 to 8 minutes, or until it is just tender, and with a slotted spoon transfer the squash to a bowl of ice and cold water to stop the cooking. In the boiling water cook the lima beans for 3 minutes, or until they are just tender, with the slotted spoon transfer them to the bowl, and reserve 1 cup of the cooking liquid.

In a large saucepan melt the butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Add the turkey or chicken broth and the reserved cooking liquid in a stream, whisking, add the minced sage and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. Drain the squash and lima beans, stir them into the sauce with the onions and the turkey, and pour the mixture into a 1 1/2-quart shallow baking dish. The potpie may be prepared up to this point 1 day in advance and kept covered and chilled.

Preheat the oven to 425°F.

Make the crust:

Into a bowl sift together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. Stir in the Cheddar and the bacon and stir in enough of the milk to form a soft, sticky dough. Transfer the dough to a pastry bag fitted with a 3/4-inch star tip and pipe it around the edge of the turkey mixture. (Alternatively, the dough may be dropped by rounded tablespoons onto the turkey mixture.)

Bake the potpie in the lower third of the oven for 20 to 25 minutes, or until the crust is golden, and garnish it with the sage sprig.


courtesy of: Gourmet, November 1993

352. TURKEY, SQUASH, and LIMA BEAN POTPIE with BACON-CHEDDAR CRUST

3 cups water
1 pound peeled seeded butternut squash, cut into 3/4-inch cubes (about 1 1/2 cups)
1 cup thawed frozen baby lima beans
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup turkey broth or chicken broth
2 tablespoons minced fresh sage leaves plus a sage sprig for garnish
5 ounces pearl onions (about 15), blanched in boiling water for 2 minutes, drained, and peeled
3 cups cubed cooked turkey

For the crust:
1 1/4 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
5 ounces extra-sharp Cheddar, grated (about 1 1/2 cups)
4 slices of bacon, cooked until crisp and crumbled
1/2 to 2/3 cup milk

In a saucepan bring the water to a boil, in it cook the squash with salt to taste for 6 to 8 minutes, or until it is just tender, and with a slotted spoon transfer the squash to a bowl of ice and cold water to stop the cooking. In the boiling water cook the lima beans for 3 minutes, or until they are just tender, with the slotted spoon transfer them to the bowl, and reserve 1 cup of the cooking liquid.

In a large saucepan melt the butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Add the turkey or chicken broth and the reserved cooking liquid in a stream, whisking, add the minced sage and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. Drain the squash and lima beans, stir them into the sauce with the onions and the turkey, and pour the mixture into a 1 1/2-quart shallow baking dish. The potpie may be prepared up to this point 1 day in advance and kept covered and chilled.

Preheat the oven to 425°F.

Make the crust: Into a bowl sift together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. Stir in the Cheddar and the bacon and stir in enough of the milk to form a soft, sticky dough. Transfer the dough to a pastry bag fitted with a 3/4-inch star tip and pipe it around the edge of the turkey mixture. (Alternatively, the dough may be dropped by rounded tablespoons onto the turkey mixture.)

Bake the potpie in the lower third of the oven for 20 to 25 minutes, or until the crust is golden, and garnish it with the sage sprig.


courtesy of: Gourmet, November 1993