Chicken & Green Bean Casserole Pot Pie
This recipe combines 2 classic favorites, green bean casserole and chicken pot pie, into 1 delicious chicken pot pie!
Ingredients
- 1 large boneless chicken breast, cut into large pieces
- 4 slices bacon
- 1 leek, rinsed and sliced
- 1 cup green beans, cooked and drained
- 3 oz. fresh sliced mushrooms
- 1/2 cup Crispy Onions or French Fried Onions, divided
- 2 cloves garlic, minced
- 1/4 cup flour
- 1/4 cup cream
- 2 cups chicken broth
- 1 chicken bullion cube
- 1 Tbsp butter
- salt and pepper
- 1 egg
- 1 sheet puff pastry
Instructions
- Combine broth with bullion cube in a sauce pan. Simmer until hot
- Cook bacon over medium heat, stirring often until almost done. Drain on paper towels
- Add chicken pieces around the perimeter of the pan forming a circle. Add leeks to the center of the circle and stir. Allow chicken to cook for about 3-4 minutes until starting to brown and then turn. If leeks begin to get too brown, push them to one side of skillet and put chicken in center until just about cooked through
- Set chicken aside, and cut into smaller pieces. Add mushrooms to skillet and increase heat so they saute quickly. Add garlic. Stir leeks into mushrooms and add flour, stirring to coat. If mixture is dry and looks like snow, add butter and stir. Cook 30-60 seconds. Vegetables should look like they are coated in a light brown sauce.
- Pour in hot broth, and cream. Season with salt and pepper to taste
- Add green beans, chicken, half of the crispy onions and bacon. Stir and cook 1-2 minutes until evenly combined and sauce is bubbly
- Transfer to 1 quart measuring cup. Divide into individual oven proof baking dishes, which have been sprayed with cooking oil spray. At this point they can be refrigerated and baked later
- Remove from refrigerator about 1 hour before baking so the dishes are room temperature.
- Roll out puff pastry just a little and cut into 4 squares
- Cut several diagonal slashes in pastry. Beat egg and brush rims of bowls with egg wash and put 1 square of pastry on each bowl, gently stretching to fit if necessary and pinching dough onto rim of bowl
- Brush pastry squares with egg wash. Put pot pies on a parchment paper lined baking sheet in case they bubble over
- Bake at 375 about 35-40 minutes until hot and pastry is golden. During the last few minutes place remaining crispy onions in the oven to brown. Remove pot pies and garnish with something green and the crispy onions
- Makes 3 large pot pies or 4 smaller pot pies