Name: Bacon Dijon Chicken Pot Pie With Whole Wheat Pastry Crust Recipe
Total time: 65 min
Yield: 6
Cuisine: American

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Boost the flavor of traditional chicken pot pie with bacon and dijon, then top it with a super easy crust made with whole wheat flour and oil that you simply press into shape. 

How to make Bacon Dijon Chicken Pot Pie With Whole Wheat Pastry Crust Recipe

Jami Boys

Crawler

American

<p>Boost the flavor of traditional chicken pot pie with bacon and dijon, then top it with a super easy crust made with whole wheat flour and oil that you simply press into shape. </p>

Slices bacon chopped

Chicken breasts or thighs skinned,  boned and chopped

Large onion diced

Clove garlic minced

Sweet red pepper chopped

Small head cabbage cored and chopped

Flour

Milk

Dijon mustard

Salt or to taste

Black pepper

Red pepper flakes optional

1 a whole wheat pastry flour

Salt

Oil olive,  expeller pressed sunflower,  melted coconut

Egg optional to coat the crusts it helps them brown nicely

Heat oven to 350 degrees. Place six 1 cup ramekins (or one deep dish pie plate) on a small baking sheet.

step 1

Cook bacon in a large, deep skillet over medium-high heat until crisp; remove to a towel lined plate to drain.

step 2

Add chicken pieces to bacon drippings and cook until browned no longer pink, 5-7 minutes. Add onions and garlic and cook another couple minutes until onion is softened.

step 3

Stir in cabbage and red pepper, stirring and cooking for another 3-4 minutes. Sprinkle vegetables with flour and mix well.

step 4

Slowly pour in the milk, add the dijon and seasonings and cook over med-high heat until thickened. Remove from heat and stir in reserved bacon.

step 5

Divide filling between ramekins (or spoon into pie plate).

step 6

step 7

step 8

Stir together oil and milk and pour over flour, stirring with a wooden spoon until mixed completely.

step 9

Shape/flatten dough into an oval and divide into 6 even pieces for ramekins. Shape each piece on a cutting board with your hands to fit the ramekin opening, use a spatula to transfer to ramekin, flipping dough onto filling top. (for single pie, press all the dough out onto a piece of parchment, flatten and shape to fit, then flip onto filling, peeling parchment off.).

step 10

Brush crust tops with beaten egg wash, if desired for browning.

step 11

Bake for 30-35 minutes until the crust is golden brown.

step 12

An Oregon Cottage