Easy Creamy Chicken Pot Pie with Puff Pastry and Bacon Recipe 🐓🥧
Have you had bacon in chicken pot pie?
All recipes on www.ameliaisnotachef.com
INGREDIENTS
* 12 oz bacon, sliced
* 2 - 3 tablespoons bacon grease
* 1 large onion, finely chopped
* 3 garlic cloves, minced
* 4 medium carrots, diced
* 1 cup frozen peas
* 1/4 cup flour
* 1 teaspoon thyme
* 1/2 teaspoon dried rosemary
* 3 tsp Better Than Bouillon Chicken Bouillon
* 2 cups water
* 2 cups heavy cream
* 1 teaspoons salt (adjust to taste)
* 3 cups rotisserie chicken, shredded
* 1-2 sheets frozen puff pastry, thawed and cut into squares (1 sheet for top only, 2 sheets if you want puff pastry on the bottom)
* 1 egg (for egg wash)
Shortened Instructions (more detailed on my website)
1. Preheat oven to 400°F (200°C).
2. Bottom Crust (Optional): Fit a puff pastry sheet into a 9x13 pan, letting it go up the sides. Prick with a fork and bake 12-15 min until lightly golden. Cool.
3. Cook bacon until crispy; set aside, reserving 2-3 tbsp grease.
4. Sauté onion in bacon grease until soft (5 min), then add garlic (1-2 min) and carrots (7-10 min).
5. Stir in flour (1-2 min), then whisk Bouillon in 2 cups water and heavy cream. Simmer until thickened.
6. Add thyme, rosemary, bacon, chicken, and peas. Season with salt (I like 2 tsp salt) and pepper. Simmer briefly, then remove from heat.
7. Pour filling into the 9x13 pan.
8. Top Crust: Layer puff pastry squares over the filling, slightly overlapping. Brush with beaten egg.
9. Bake 30-35 min until golden. Let cool slightly before serving.
#chickenpotpie #chickenpotpierecipe #rotisseriechicken #chickenrecipes #dinnerideas #comfortfoodrecipes #easyrecipe #springrecipes
Have you had bacon in chicken pot pie?
All recipes on www.ameliaisnotachef.com
INGREDIENTS
* 12 oz bacon, sliced
* 2 - 3 tablespoons bacon grease
* 1 large onion, finely chopped
* 3 garlic cloves, minced
* 4 medium carrots, diced
* 1 cup frozen peas
* 1/4 cup flour
* 1 teaspoon thyme
* 1/2 teaspoon dried rosemary
* 3 tsp Better Than Bouillon Chicken Bouillon
* 2 cups water
* 2 cups heavy cream
* 1 teaspoons salt (adjust to taste)
* 3 cups rotisserie chicken, shredded
* 1-2 sheets frozen puff pastry, thawed and cut into squares (1 sheet for top only, 2 sheets if you want puff pastry on the bottom)
* 1 egg (for egg wash)
Shortened Instructions (more detailed on my website)
1. Preheat oven to 400°F (200°C).
2. Bottom Crust (Optional): Fit a puff pastry sheet into a 9x13 pan, letting it go up the sides. Prick with a fork and bake 12-15 min until lightly golden. Cool.
3. Cook bacon until crispy; set aside, reserving 2-3 tbsp grease.
4. Sauté onion in bacon grease until soft (5 min), then add garlic (1-2 min) and carrots (7-10 min).
5. Stir in flour (1-2 min), then whisk Bouillon in 2 cups water and heavy cream. Simmer until thickened.
6. Add thyme, rosemary, bacon, chicken, and peas. Season with salt (I like 2 tsp salt) and pepper. Simmer briefly, then remove from heat.
7. Pour filling into the 9x13 pan.
8. Top Crust: Layer puff pastry squares over the filling, slightly overlapping. Brush with beaten egg.
9. Bake 30-35 min until golden. Let cool slightly before serving.
#chickenpotpie #chickenpotpierecipe #rotisseriechicken #chickenrecipes #dinnerideas #comfortfoodrecipes #easyrecipe #springrecipes
original sound - ameliaisnotachef
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·1-31The BEST Lasagna Recipe Ever! Is lasagna your favorite pasta dish?! All recipes are found at www.ameliaisnotachef.com Ingredients: 1 lb ground beef 1 medium onion, chopped 7 cloves of garlic, minced 2 tablespoons olive oil 3 lbs roma tomatoes, peeled, seeded, and chopped 3 tablespoons chopped parsley 3 tablespoons Italian seasoning 1 1/2 teaspoons kosher salt 6 tablespoons butter 6 tablespoons flour 1 1/2 cups whole milk 1 1/2 cups chicken broth 1 teaspoon of Better than Bouillon Paste or 1 bouillon cube pinch of salt 1 egg, beaten 1/2 lb of ricotta cheese 1/3 cup grated Parmigiano Reggiano 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/2 pound lasagna noodles 1 1/2 cups Parmigiano Reggiano, grated 6 ounces sliced mozzarella cheese 6 ounces grated Monterey Jack Cheese 4 tablespoons butter, cubed Shortened Instructions (Detailed Instructions on my website) Noodles: Boil salted water, add lasagna noodles, cook to al dente. Drain, cool in cold water. Meat Sauce: Sauté beef in oil, remove. In same pan, cook onions, add garlic, then beef, tomatoes, seasonings, simmer 30 min. Add bouillon to broth if using. Béchamel Sauce: Melt butter, whisk in flour for roux. Gradually add milk and broth, whisk until thickened. Season. Ricotta Mix: Beat egg, mix with ricotta, Parmigiano, salt, nutmeg. Assembly & Bake: Preheat oven to 400°F. Grease pan. Layer sauce, noodles, half of each: meat sauce, béchamel, cheeses, ricotta. Repeat. Top with remaining sauce, cheese, dot with butter. Bake 30-40 min until golden. Cool slightly before serving. #lasagna #lasagnarecipe #pastarecipe #comfortfoods #coldweatherfood #winterrecipes #snowday #dinnerideas #valentinesdayrecipes
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