HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Poultry Bistro Chicken Pot Pie Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 3 ounces diced bacon 1 cup water 6 tbsp. butter, divided 28 ounces boneless, skinless chicken breast, chopped 1 pound white onions, peeled and chopped 12 ounces fresh mushrooms, quartered 2 tbsp. all purpose flour 1/4 tsp. crumbled dried thyme 1/4 tsp. crumbled dried basil 1 cup chicken broth 1 cup dry red wine 2 tsp. tomato paste 1 clove garlic, peeled and minced 1 refrigerated pie crust Directions Grease the inside of a 2 quart casserole dish. Combine bacon and water in a small saucepan. Simmer bacon 10 minutes. Drain bacon and pat dry on paper towels. Melt 1 tbsp. butter in a large skillet over medium high heat. Add bacon and cook until lightly browned, stirring occasionally. Transfer bacon to paper towels to drain. Add 1 tbsp. butter and chopped chicken to the skillet. Cook, stirring frequently, until chicken is browned. Transfer chicken to a large bowl. Add 2 more tablespoons butter and onions to the skillet. Cook onions until browned, stirring occasionally. Cover skillet and reduce heat to medium. Simmer onions 10 minutes, stirring occasionally. Transfer onions to the bowl with the chicken. Add remaining 2 tbsp. butter and mushrooms to the skillet. Cook mushrooms until golden, stirring occasionally. Transfer mushrooms to a small bowl. Return the chicken and onions to the skillet. Sprinkle flour, thyme and basil over the chicken and stir to coat. Stir in broth, wine, tomato paste and garlic. Cook about 2 minutes until thickened, stirring constantly. Reduce heat to low and cover skillet. Simmer chicken 15 minutes. Stir in bacon and mushrooms. Transfer the chicken mixture to the prepared dish. Preheat oven to 400 degrees. Roll out pie crust on a floured surface slightly bigger than the casserole dish. Lay crust over the top of the filling, covering completely. Trim overhang Press crust edges into the side of the dish. Place dish on a sheet pan. Cut several slits in the top of the pie crust. Bake about 35 minutes until filling is bubbly and crust is golden. Let stand a few minutes before serving. Serves 6. Related Recipes •   Chicken in Spiced Sauce •   Baked Corn Stuffing Balls •   Chicken and Dressing Casserole •   Chicken and Biscuit Pie •   Boston Market Stuffing •   Holiday Ham with Pear and Rosemary •   Roasted Thanksgiving Turkey with Cranberry Stuffing •   Whole Wheat Bread and Roasted Vegetable Stuffing •   Sausage Cornbread Stuffing •   Cranberry Orange Christmas Turkey •   Country Style Salisbury Steak •   Country Ribs with Waldorf Gravy •   Elephant Ear Potatoes •   Deluxe Turkey Stuffing •   French Bistro Hot Chocolate •   Easy Baked Italian Beef and Vegetable Meatloaf •   Garden Vegetable Stuffing •   Jamaican Jerk Chicken •   Natchez Chicken •   Lemon Chicken View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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