Chicken & Bacon Mini Pot Pies

Yesterday was yet another episode of nothing but rain in Belgium.

The skies were grey, temperature dropped and it rained throughout the day.

So, what better way to lift up spirits than with a warm and hearty dish ?

I wasn’t planning on cooking but I was craving a savoury comfort food.

Luckily enough, I had several ingredients in the fridge that were perfect to make what I had in mind.

I’m sure you’ll agree with me when I say that bacon is a food of god and so is chicken to be honest, because it’s such an easy meat to cook.

This recipe came to me while I was binging on Chef’s Table on Netflix (because, obviously). My goal was not to try and do as well the chefs on the show (not sure I would ever achieve that level of expertise), so I kept it simple.

What you'll need (for 2-4 mini pot pies) :

1 roll of store-bought puff pastry

3 skinless chicken breasts

8 long slices of bacon

½ onion

1 garlic clove

200ml of heavy cream

2 tbsp of flour

1 tbsp of cumin

1 tbsp paprika

1 tbsp lemon juice

1 beaten egg

Make sure you take out the puff pastry from the fridge about 5-10mins prior to using it.

Start by cutting the bacon slices in small strips or dices and let them brown over high heat in a large pan until cooked. Remove and reserve.

Add olive oil to the same pan and turn the heat on low. Cut the chicken in medium-sized dices and put it in the same pan. Add salt, pepper, the paprika, the cumin and the lemon juice. Turn the heat to medium and cook until done (you’re allowed to taste a few, for the sake of being sure) ;)

Now add the bacon, onion and garlic, turn the heat up higher and stir regularly so nothing sticks and the onion starts to brown.

Add the flour and stir until incorporated.

Add the cream and bring to a simmer, add more salt and pepper. Remove from heat when the sauce has thickened.

Proceed to preheating your oven at 175 degrees.

Roll out the puff pastry and cut out small circles using your small pots (or any oven dish you have on hand).

Using a cooking brush, put the beaten all around the dish (this will help the puff pastry stick on top).

Add the chicken-bacon mixture to the small pots and cover with the cutout puff pastry.

Use a fork to make the pastry stick (and to design a nice pattern).

Cut a small hole in the middle and brush with the egg again all over.

Put in the oven for about 15 mins (or until golden) and remove.

Enjoy !

#recipe