Wednesday, January 9, 2008

Chicken Mushroom and Bacon Pot Pie

This is a fairly easy recipe. I listed the recipe as I made it, but instead of the flour and stock, it ought to be possible to just use as can of cream of chicken soup. Also, I made this in a rectangular baking dish, mainly because I don't have appropriate sized dished to do individual portions (as listed, the recipe is supposed to be two servings). Because of the shape of the dish, I used a can of crescent rolls. I imagine if you used round dishes, canned biscuits work equally well.

3 strips of bacon, cut into 1" slices
1 teaspoon garlic infused oil
2 cups mushrooms, sliced into 1/4-inch pieces (an 8 oz. container)
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon of white wine
1 can of crescent rolls

Preheat the oven to 400 degrees. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.

Turn the chicken strips in the flour and thyme (you could toss them in a freezer bag), and then melt the butter in the pan before adding the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken browns.

Pour in the hot stock and wine, stirring to form a sauce and let this bubble away for about 7 minutes.

Using a rolling pin, shape the crescent rolls into an appropriate shape for your dish. Add the chicken to the baking dish/dishes, and top with the dough.

Cook the pie for about 15-20 minutes.

--Adapted from Nigella Lawson

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