One taste and you'll wonder how you ever went without this recipe from Amber Wilson of For the Love of the South.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a large skillet over medium heat, crisp the bacon until golden brown. Drain and crumble the bacon; set aside. Add butter to the pan with the bacon drippings. Add carrots, celery, onion, garlic, thyme and red pepper flakes, making sure to scrape up any bits left over from the bacon. Season with salt and pepper. Allow the vegetables to cook for 10-15 minutes, or until slightly tender but still firm.

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  • Add the chicken and the flour to the vegetables. Mix to combine. Add the chicken stock and bring the mixture to a boil to thicken. Once the filling has thickened and most of the liquid has evaporated, take the skillet off the heat. Stir in half of the cheese. Season with salt and pepper to taste.

  • Lightly dust your work surface with flour. Roll out 1 sheet of the puff pastry until it is large enough to cover a 9-inch dish. Place the pastry in the greased 9-inch dish. Fill pastry with filling. Top with the remaining cheese and bacon. Roll out the remaining sheet of puff pastry. Gently score the pastry in a crisscross pattern with a paring knife and place the pastry on top of the filling. Fold over and tuck in any remaining pastry.

  • Brush with the slightly beaten egg. Place in the refrigerator for 15-30 minutes. Place the chilled potpie on a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil. Bake in a 400 degree F oven for 20-25 minutes or until golden and puffy. Serve immediately.

REYNOLDS KITCHENS TIP

Avoid a spill-over mess in the oven - place your pie plate on a baking sheet lined with Reynolds Wrap® Aluminum Foil.

Nutrition Facts

1618 calories; 110.1 g total fat; 380 mg cholesterol; 1204 mg sodium. 66.8 g carbohydrates; 87.7 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/07/2017
Would add corn next time. Used frozen pie shells and worked fine. Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/07/2017
Would add corn next time. Used frozen pie shells and worked fine. Read More
(1)
Rating: 4 stars
02/07/2017
Would add corn next time. Used frozen pie shells and worked fine. Read More
(1)
Rating: 5 stars
01/26/2017
I added some peas and corn and a little bit of extra thyme and garlic powder. Read More
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Rating: 5 stars
12/16/2017
LOVED it! The taste alone and then ease of prep made this a huge hit. So I followed most of the instructions minus the bacon because I didn't have any. I used regular pie crust for the bottom and the fluffy pastry dough for the top. Butter onion & veggies fried first using a big bag of frozen mixed veggies and a store bought pre cooked chicken I just took all the meat off of. Okay so clearly this was a total pre-fab meal on my part but I'll tell you we had the regular 6 people from 6 yrs to 87 at the table and we all loved it! I added the flour to the veggie mix added the chicken chicken stock and spices using thyme marjoram and some seasoning salt. I also added a bag of Monterey Jack cheese after the mix was thick. Popped the cheesy mix in the pie shell once it was ready to go. I think I had it in there for about 45 min on 350-375 or till the top looked good. Thank you for sharing this recipe I know it's going to be a wonderful one people will ask for in my kitchen from now on. Read More
Rating: 4 stars
12/13/2017
This sounds tasty. I like the addition of bacon. I will update after I make it. One thing to me if it has a bottom crust it's a pie. A pot pie just has a top crust generally. Read More