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An elegant way to enjoy leftover rotisserie chicken or holiday turkey.
Makes a great go-to change-up snack or meal.
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CHICKEN CLUB POT PIE
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1. Cook chopped bacon in heavy large skillet over medium heat
until crisp. Drain on paper towels and set aside.
2. Remove and reserve all but 2 tablespoons of bacon drippings from the skillet.
Add onions and chicken to the skillet and stir until cooked through, 7 to 10 minutes.
3. Remove chicken and add to bacon plate.
4. Make sure there is at least 2 tablespoons of liquid remaining
in the skillet. If not, add reserved bacon drippings.
5. Add flour, whisking constantly until flour is browned.
6. Add cream to skillet, whisking constantly.
7. Add broth and vegetables. Bring to simmer and cook until vegetables
are just fork tender and liquid is reduced, about 6 to 8 minutes.
8. Stir in cream cheese, mustard, chicken, and bacon. Stir well until cream
cheese is incorporated. Allow to cool to room temperature.
9. Preheat Pie Maker. Add and form 4 bottom pie crusts
or phyllo dough bottoms.
IMPORTANT: All 4 pies should be prepared for baking with identical pie crusts,
top and bottom. Do not prepare 4 pies with varying types of crusts,
as they will require different baking times.
EZ Pie crust Dough or Refrigerated
Ready-Rolled 9-Inch Pie crust
Dough
or Refrigerated Ready-Prepared
Phyllo Dough
4 applewood or hickory-smoked
bacon slices, c
hopped
1
/2 cup onion, chopped
4 boneless, skinless chicken thighs,
chopped into 1/2-inch cubes
1 tablespoon flour
1/4 cup heavy cream or milk
1/2 cup low-salt chicken broth
1/4 cup baby carrots, peeled and
diced
1/2 cup sugar snap peas, halved
lengthwise
1/4 cup frozen corn kernels, thawed
and drained
2 tablespoons whipped vegetable
cream cheese
1 tablespoon stone ground mustard
8 sundried tomatoes
SO-307666_13563 BELLA Almond Personal Pie Maker IM 2 lang_Layout 1 11-05-25 1:50 PM Page 13
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