Ruthie's Test Kitchen: Phyllo Dough Chicken Pot Pie with Bacon and Marjoram

Mini Chicken Pot Pies with Bacon and Marjoram Bon Appétit | October 2007

by The Bon Appétit Test Kitchen

Crème fraîche—a French heavy cream that's slightly sour—can be found in the dairy section of some supermarkets and at specialty foods stores.

Yield: Makes 4 servings

5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
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 (half of 17.3-ounce package), thawed

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 mediumhigh 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. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

Test-Kitchen Tip:
You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.

I went ahead and used the large pot pie version which turned out great and with less work. The Philo dough added a nice texture and airiness to the typical puff pastry option. I used half the sheet layer on the top and half on the bottom. Definitely be sure to use enough cream or creme fraiche so it doesn't dry out. If you don't have creme fraiche, plain yogurt and whipping cream substitute well.

Taylor is begging me to make this again.