Chicken Mushroom And Bacon Pot Pie Recipes

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CHICKEN BACON AND MUSHROOM POT PIES



Chicken Bacon And Mushroom Pot Pies image

Hearty, comforting Chicken Bacon and Mushroom Pot Pies in a rich, creamy sauce. So perfect (and easy) on a cold Winter's day!

Provided by Linda Nortje

Categories     Dinner

Time 30m

Number Of Ingredients 13

4 Chicken Fillets, cooked and cubed or shredded
2 TB Vegetable Oil
1 Onion, chopped
2 t Garlic, fresh, crushed
125 g Bacon Bits ( 4 oz )
250 g Mushrooms, chopped roughly ( 8 oz )
2 TB Flour
1 cup Milk
1/2 cup Fresh Cream (whipping cream/double cream)
2 TB Thyme, fresh, chopped
Salt and Black Pepper, to taste
1 Roll Frozen Puff Pastry, defrosted
Milk, to brush pastry

Steps:

  • Pre-heat the oven to 200 deg C (400 deg F) - spray 6 ramekins (or 1 large dish) with cooking spray
  • Heat the Oil and saute the Onion and Garlic until just soft - cook until the Bacon is done - add Mushrooms - cook approximately 5 minutes until the Mushrooms are soft and brown - sprinkle over the Flour - stir through and cook 1 minute
  • Add Milk and Fresh Cream - simmer until sauce thickens
  • Stir in the cooked Chicken and Thyme - season to taste with Salt and Pepper
  • Spoon mixture into the prepared ramekins/dish
  • Cover with Puff Pastry (cut to size) - brush with Milk and make a slit or two in each pastry top
  • Bake 15 minutes or until puffed and golden brown

Nutrition Facts : Calories 476 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 26 grams fat, Fiber 4 grams fiber, Protein 34 grams protein, SaturatedFat 9 grams saturated fat, Sodium 648 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CHICKEN MUSHROOM AND BACON PIE



Chicken Mushroom and Bacon Pie image

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when - as here - you know you're going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use [store] bought, all-butter, ready-rolled puff pastry and feel fine about it. I make the pie even easier by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for two in half an hour is not bad going.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

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

Steps:

  • 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.

BUTTER BEAN, MUSHROOM & BACON POT PIES



Butter bean, mushroom & bacon pot pies image

Top these mushroom, bacon, kale and tarragon pies with butter bean smash to make a healthy main meal that's big on flavour but light on calories

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 12

3 tbsp rapeseed oil
2 red onions , thinly sliced
500g mushrooms , thickly sliced
70g smoked streaky bacon , sliced into thin strips
2 tbsp plain flour
500ml low-salt vegetable stock
250g kale , roughly sliced
3 tsp wholegrain mustard
2 tbsp reduced-fat crème fraîche
1 tbsp finely chopped tarragon
1 lemon , zested and juiced
2 x 400g cans butter beans , drained and rinsed

Steps:

  • Heat 2 tbsp of the oil in a saucepan or large flameproof casserole dish. Fry the onions for 10 mins until soft, then add the mushrooms and bacon and fry for another 5 mins until golden. Stir in the flour and cook for 2 mins more. Gradually pour in the stock, then bring to the boil and bubble for 2 mins. Add the kale and cook for another 5 mins, then stir in the mustard, crème fraîche, half the tarragon and the lemon juice. Spoon the mushroom mixture into four small baking dishes.
  • Heat the oven to 180C/160C fan/gas 4. Put the butter beans in a food processor with the remaining oil and tarragon and the lemon zest. Blitz until chunky, adding 2-3 tbsp water to loosen if needed.
  • Spoon the butter bean mixture over the filling, smoothing with the back of a spoon. Bake for 20-25 mins until golden. Leave to cool slightly, then serve.

Nutrition Facts : Calories 378 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium

CHICKEN, MUSHROOM AND BACON POT PIE



Chicken, Mushroom and Bacon Pot Pie image

Make and share this Chicken, Mushroom and Bacon Pot Pie recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 10

3 slices streaky bacon
1 teaspoon garlic oil
5 ounces mushrooms, sliced
1/2 lb chicken thigh fillet, cut into small strips
7/8 ounce flour
1/2 teaspoon dried thyme
1 tablespoon butter
10 1/8 ounces hot chicken stock
1 tablespoon marsala wine
puff pastry sheet

Steps:

  • Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon 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 and then melt the butter in the bacon and mushroom pan. Add the 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 chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
  • Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

Nutrition Facts : Calories 538.1, Fat 36.1, SaturatedFat 13.3, Cholesterol 148, Sodium 626.4, Carbohydrate 13.4, Fiber 1.2, Sugar 1.7, Protein 32.5

BACON MUSHROOM CHICKEN



Bacon Mushroom Chicken image

Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!

Provided by Sara Blanchard

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 2

Number Of Ingredients 7

2 tablespoons butter, melted
2 bone-in chicken breast halves, with skin
1 teaspoon seasoning salt
1 clove garlic, crushed
2 thick slices bacon
½ cup mushrooms, halved
¼ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
  • Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
  • Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

Nutrition Facts : Calories 773.9 calories, Carbohydrate 2.7 g, Cholesterol 241.1 mg, Fat 60.6 g, Fiber 0.3 g, Protein 52.7 g, SaturatedFat 25.8 g, Sodium 1011.3 mg, Sugar 0.3 g

CHICKEN BACON AND MUSHROOM PIE



chicken bacon and mushroom pie image

my renditon of a classic british recipe

Provided by jack-issocool

Time 1h

Yield Serves 6

Number Of Ingredients 13

1 packet of readymade shortcrust pastry (Of course you can make your own)
1 generous knob of butter chopped
1 heaped tbsp of flour
1 pint of milk
110g of mushrooms finely chopped
1 medium onion or 5 shallots finely chopped
salt and pepper
herbs
a few splashes ofworcestershire sauce (optional)
1 egg beaten
3 chicken breasts chopped into bite size pieces
16 rashers of bacon or good quality ham chopped
100g of frozen petits pois

Steps:

  • cook the chicken and bacon in a wok. to make the sauce melt the butter in a saucepan and soften the mushrooms and onion stir in the flour cook for two minutes then gradually pour in the milk stiring constantly bring to the boil then add the cheese worcestershire sauce and season with the herbs and salt and pepper
  • mix the chicken and bacon into the sauce then add the peas
  • roll out the pastry if needs be then cut out the shape for the pie lid. tip the sauce into a pie dish then top with the lid, make some holes in the top to let steam escape use a pastry brush to glaze the pie with the egg cook the pie for 10-20 minutes on 170c/fan 150c/gas or until lightly brown on top serve with veg and enjoy

CHICKEN, MUSHROOM, AND BACON PIE



Chicken, Mushroom, and Bacon Pie image

In 'Nigella Express' by Nigella Lawson; 12 chicken thighs seems like a lot for 2 servings; unless they are tiny thighs, you should use your judgment.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 10

3 slices bacon, cut into 1-inch strips
1 teaspoon garlic-infused oil
2 cups cremini mushrooms, sliced into 1/4-inch pieces
12 boneless skinless chicken thighs, each cut into 2-3 inch pieces
2 1/2 tablespoons flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon marsala wine
1 sheet thawed frozen puff pastry (half a 17.2 oz. package)

Steps:

  • Preheat oven to 425°.
  • Fry bacon strips in the oil until they begin to crisp; add in sliced mushrooms; soften them in the pan with the bacon.
  • Combine flour and thyme in a plastic freezer bag; add chicken thighs; toss to coat.
  • Melt butter in the pan (with the bacon/mushrooms); add in chicken thighs and all the flour left in the bag; stir around with the bacon and mushrooms until chicken begins to color, about 25 minutes.
  • Pour in the hot stock and Marsala, stirring to form a sauce; let this bubble for about 5 minutes.
  • Take two 1 1/4 cup pie pots (if yours are deeper, don't worry, there will simply be more space between the contents and the puff pastry top) and make a pastry rim for each one; an approximate 1/2-inch strip curled around the top of each pot; dampen the edges with a little water to make the pastry stick.
  • Cut a circle bigger than the top of each pie-pot for the lid; 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 halfway through cooking; once cooked, they should puff up magnificently.

COUNTRY CHICKEN AND MUSHROOM POT PIE



Country Chicken and Mushroom Pot Pie image

A basic chicken and mushroom pot pie recipe.

Provided by djameela

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

1 cup boiling water
1 cube chicken bouillon
2 tablespoons butter, divided
1 large onion, sliced
1 pint white button mushrooms, sliced
4 (5 ounce) skinless, boneless chicken breasts, cubed
1 tablespoon Worcestershire sauce
ground black pepper to taste
¾ cup milk
¼ cup water
1 cup frozen mixed vegetables (carrots, corn, peas)
2 teaspoons cornstarch
1 (14 ounce) package pastry for double-crust pie
1 large egg yolk, beaten

Steps:

  • Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
  • Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
  • Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
  • Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
  • After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
  • Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
  • Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g

CREAMY CHICKEN AND MUSHROOM PIES



Creamy Chicken and Mushroom Pies image

The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed up the cooking time.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 17

1 tablespoon olive oil
6 ounces sliced cremini mushrooms
Kosher salt and freshly ground black pepper
5 ounces (1 cup) shredded rotisserie chicken
1 tablespoon Dijon mustard
1 tablespoon finely chopped chives
4 ounces cream cheese, at room temperature
All-purpose flour, for dusting
One (8-ounce) puff pastry sheet, thawed if frozen
1 large egg, lightly beaten
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 small red onion, very thinly sliced
1 head butter lettuce, leaves separated or torn
10 chives, cut into 1-inch-long pieces

Steps:

  • For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
  • Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
  • Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
  • Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
  • Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
  • When ready to serve, toss the lettuce and chives into the dressing.

CHICKEN AND MUSHROOM POTPIES



Chicken and Mushroom Potpies image

If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds mushrooms to the mix. Smoky bacon adds extra flavor to the filling.

Provided by Martha Stewart

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

Time 2h15m

Yield Makes eight 4-inch potpies

Number Of Ingredients 14

1 1/2 ounces bacon, finely chopped
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
6 ounces cremini mushrooms, quartered
3 medium carrots, sliced 1/4 inch thick
1 celery stalk, thinly sliced
Coarse salt and freshly ground pepper
1/4 cup plus 1 1/2 teaspoons all-purpose flour
3 cups chicken stock
2 1/4 pounds boneless, skinless chicken breast halves and thighs, cut into 1-inch cubes
3 tablespoons heavy cream
1 disk Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash

Steps:

  • Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.
  • Add stock, and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.
  • Divide filling among eight 4-inch (12 ounce) ramekins.
  • Preheat oven to 375 degrees. Make the topping: Roll out pate brisee to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.
  • Bake until toppings are golden and fillings are bubbling, about 40 minutes.

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From en.the360report.com


CHICKEN POT PIE WITH MUSHROOMS, BACON AND ASPARAGUS
2022-03-29 Remove the chicken and bacon from the pan and place on a plate until ready to use. Add the onion, thyme to the pan with a big pinch of salt and a few grounds of black pepper. Cook over medium heat until the onions are just starting to soften (3-4 minutes). Add the asparagus and mushrooms and cook until the mushrooms are starting to release ...
From eatlivetravelwrite.com


MINI CHICKEN POT PIES WITH BACON AND MARJORAM RECIPE | EPICURIOUS
2007-08-22 Step 1. Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to …
From epicurious.com


CHICKEN AND MUSHROOM PIE RECIPE WITH BACON | OLIVEMAGAZINE
2020-05-03 Method. STEP 1. Heat the chicken stock to a simmer in a pan. Add the thighs, then cover and cook for 15 minutes. Remove the thighs and cool. Strain the stock into a measuring jug until it reaches 400ml. STEP 2. Heat a tbsp of olive oil in a large, deep frying pan then add the mushrooms and cook, stirring, until tender.
From olivemagazine.com


CHICKEN POT PIE WITH BACON : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. …
From recipeschoice.com


THE BEST BACON, CHICKEN AND MUSHROOM PIE EVER! - ALL MUM SAID
2012-04-13 Melt half of the butter in fry pan and add onion, bacon and mushroom. Cook until soft then add to bowl with chicken. Add herbs and mix through. 3. Add remaining butter to empty frypan and melt. Add flour (stirring until it combines) then slowly stir in milk and cream over low heat until it thickens. 4.
From allmumsaid.com.au


CHICKEN, BACON, MUSHROOM AND LEEK PIE — LILLIE FARROW
2017-12-11 100ml Cream. 1 Egg for Egg Wash. 1 tsp Tarragon. 1/2 tsp Thyme. 1/4 tsp of Rosemary. Fry the Bacon off in a Pan and set to one side, fry the Chicken off in the same pan with a good pinch of salt and pepper. Add the Mushrooms and Leeks with the Butter and Herbs and cook for a few minutes. After a few minutes, add the flour and cook out just for ...
From lilliefarrow.com


CHICKEN MUSHROOM AND BACON PIE RECIPE - NIGELLA.COM
2016-04-08 The recipe is fairly easy to make as the chicken, bacon and mushrooms are cooked in the same pan as the sauce, the filling is transferred to pie dishes and topped with store-bought puff pastry. The full recipe can be found in the book NIGELLA EXPRESS and also on Nigella.com. Nigella also has a YouTube channel with videos of some of the recipes ...
From nigella.com


GLUTEN-FREE CREAMY MUSHROOM CHICKEN POT PIE - ONLY GLUTEN …
2022-03-09 To the same skillet with the bacon fat, brown the chicken pieces. Then, cook the leeks, mushrooms, and thyme in some butter in the same skillet. Then add the bacon and chicken and a little water. Cook covered for 15 minutes. In the end, mix the cream with tapioca and add it to the skillet to make all this deliciousness thick and creamy.
From onlyglutenfreerecipes.com


CHICKEN, BACON AND MUSHROOM PIES - FOOD TO LOVE
2010-09-25 Method. 1. Heat oil in frying pan and cook bacon, mushroom and onion until onion is tender. Add chicken to the pan and cook until golden. 2. Pour over white wine and allow to boil and reduce by half. Add chicken stock, thyme and season with salt and pepper. Gently simmer until chicken is thoroughly cooked and sauce has reduced.
From foodtolove.co.nz


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