Mini Chicken Pot Pies with Bacon and Marjoram

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

These mini chicken pot pies with bacon and marjoram offer a sophisticated twist on a classic comfort food favourite. By using shop-bought roast chicken and ready-rolled puff pastry, you can create a deeply savoury, high-protein meal without spending hours in the kitchen. The addition of applewood-smoked bacon and fresh marjoram provides a wonderful depth of flavour, while the crème fraîche creates a rich, velvety sauce that perfectly coats the tender vegetables and succulent chicken pieces.

Perfect for a midweek treat or an easy weekend dinner, these individual pies are as practical as they are delicious. Serving the filling in separate dishes ensures every person gets a generous portion of crisp, golden crust. This recipe is an excellent way to use up leftover poultry, and the inclusion of baby carrots and green beans adds a fresh, vibrant crunch to every bite. Serve immediately while the pastry is light and the filling is piping hot.

Ingredients for Mini Chicken Pot Pies with Bacon and Marjoram

5 applewood-smoked bacon slices
200g chopped onion
350g peeled whole baby carrots (about 325g )
1 230g package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
425ml low-salt chicken broth
160ml plus 1 tablespoon crème fraîche
450g coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.90g package), thawed

How to make Mini Chicken Pot Pies with Bacon and Marjoram

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 160ml 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 centre of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.