Chicken Cordon Bleu Pot Pie

chicken cordon bleu pot pie

All the yummy flavors of the classic French dish are in this hearty chicken cordon bleu pot pie.

Chicken Cordon Bleu Pot Pie
Makes 6 to 8 servings
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  1. 8 slices thick-cut bacon, chopped
  2. 2 cups chopped sweet onion
  3. 1 (8-ounce) package fresh cremini mushrooms, quartered
  4. ½ cup unsalted butter
  5. ½ cup all-purpose flour
  6. 1 (32-ounce) carton chicken broth
  7. 4 cups shredded rotisserie chicken
  8. 1 (8-ounce) package Swiss cheese, shredded
  9. 1 tablespoon whole-grain Dijon mustard
  10. 2 teaspoons fresh thyme leaves
  11. ½ teaspoon kosher salt
  12. ½ teaspoon ground black pepper
  13. 1 Cornmeal Buttermilk Piecrust (recipe follows)
  14. 1 large egg
  15. 1 tablespoon water
  1. Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot. Add onion to drippings; cook, stirring occasionally, until tender, 6 to 7 minutes. Remove onion using a slotted spoon, reserving drippings in pot. Add mushrooms to drippings; cook, stirring occasionally, for 2 to 3 minutes. Remove mushrooms using a slotted spoon.
  3. Melt butter with drippings in pot over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Gradually stir in broth; cook, stirring constantly, until thickened, about 10 minutes. Stir in bacon, onion, mushrooms, chicken, cheese, mustard, thyme, salt, and pepper; cook mixture just until it comes to a simmer. Pour mixture into prepared pan, and top with prepared Cornmeal Buttermilk Piecrust. Cut decorative slits into crust to let steam escape. In a small bowl, whisk together egg and water; brush onto crust.
  4. Bake until crust is golden brown and filling is bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
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Cornmeal Buttermilk Piecrust
Makes 2 (14x10-inch) piecrusts
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  1. 2 cups all-purpose flour
  2. ½ cup self-rising yellow cornmeal mix
  3. ½ teaspoon kosher salt
  4. ¼ teaspoon ground black pepper
  5. 1 cup cold unsalted butter, cut into ½-inch pieces
  6. ½ cup cold whole buttermilk
  1. In the work bowl of a food processor, pulse together flour, cornmeal, salt, and pepper. Add butter, and pulse until mixture is crumbly. With processor running, add buttermilk in a slow, steady stream just until dough comes together.
  2. Turn out dough onto a very lightly floured surface, and divide in half. Shape each portion into a disk, and wrap individually in plastic wrap. Refrigerate for at least 1 hour.
  3. On a lightly floured surface, roll one portion of dough to a 14x10-inch rectangle.
  1. Freeze the extra piecrust in a heavy-duty resealable plastic bag for up to 2 months.
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