Name: Mini Chicken Pot Pies with Bacon and Marjoram
Prep time: 40 minutes
Total time: 1 hour
Yield: Makes 4 servings
Ingredients: 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

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Mini Chicken Pot Pies with Bacon and MarjoramTina Rupp

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.

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.

Recipe notes

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