… is with chicken pot pie; a least in the Parker Haus. When I met Matt he was already an awesome chef and baker but his lazy go-to comfort food was Marie Calendars Chicken Pot Pie. His freezer was stocked with boxes. One night when he had made one for each of us I happened to glance at the nutrition information.
Holy Crap-ola! 520 calories per serving… what this image doesn’t show is that there are 2 servings per pie – which he regularly ate. I affectionately started calling these his 1000 calorie bombs. Needless to say we started sharing a pot pie when we had them.
MC Pot Pies have lost their luster for Matt. But never fear, good wife that I am, I found an alternative with just 60% of the calories. I told him what we were going to make and he quickly blurted out “I love you.” See, its as simple as pot pie.
You start by cooking up bacon, but then again don’t all good recipes start this way? Whenever instructions tell me to cook bacon and then chop I have a nifty shortcut. Using kitchen shears I cut the uncooked bacon strips before cooking. Be sure to put those shears into the dishwasher. Oh so much more simple than chopping cooked bacon.
Next, you saute onions in the bacon drippings and saute. Then comes the veggies! I really liked this recipe because of the large amount of vegetables.
While the veggies cook in chicken broth we shredded the store-bought roasted chicken.
Add the crème fraîche, chicken and bacon. Bring to a simmer.
Divide among 4 soufflé dishes. We were able to fill 4 Fiesta individual oval casserole dishes + 2 Pampered Chef 1 cup prep bowls.
We used puff pastry shells instead of the puff pastry sheets that the recipe calls for because we couldn’t find the sheets at our grocery.
Bake until crust is golden brown. Ohhh yum…
At this point I think I had to beat Matt off with a rolling pin to let them cool off a little bit. When we finally dug in it was bliss. Move over Marie, I think this recipe just ousted you from Matt’s heart. The veggies are crisp and for the most part fresh. They lack the standard drowned in gravy pot pie characteristic but the crème fraîche gives it the right amount of richness. When I asked Matt to describe the taste all he can say is “It tastes like I love you.” Needless to say I am going to be making this Monday night for Valentine’s day.
Oh and the calories? 624 per serving.
What food goes straight to your SO’s heart?
Mini Chicken Pot Pies with Bacon and Marjoram
Adapted from Bon Appétit October 2007 via Epicurious
- 5 slices pepper bacon
- 1 1/2 cups chopped onion
- 12 ounces carrots cut into 1 inch pieces
- 1 8-ounce package trimmed green beans
- 1/2 cup corse chopped celery
- 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 thawed (we used Campbells Pepperidge Farm Dough Puff Pastry Shells)
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 medium high 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. Divide among four 2-cup soufflé dishes.
Top filling in soufflé dishes one pastry shell. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Bake until crusts are golden brown and filling is heated through, about 22 minutes.