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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