Smoked Porchetta and Chicken Pot Pie

Name: Smoked Porchetta and Chicken Pot Pie
Yield: Serves 6 to 8
Ingredients: 2 Yukon gold or red potatoes, diced; 4 cups (780 g) diced or shredded cooked chicken, skin removed, white and dark meat; 1 cup (135 g) frozen green peas; Kosher salt and freshly ground black pepper; 2 cups (480 ml) heavy cream; 5 tablespoons (70 g) unsalted butter; 1 Spanish onion, diced; 2 large carrots, peeled and diced; 2 cups (475 g) diced Smoked Porchetta; or cooked bacon lardons; 1 large rib celery, diced; Crispy bacon, for garnish; ⅓ cup (40 g) all-purpose flour; 4 cups (960 ml) low-sodium chicken stock or broth; 1 chicken bouillon cube (optional); 1 sheet frozen puff pastry, thawed and rolled slightly; 1 large egg, beaten with 1 tablespoon water; 1 teaspoon finely chopped fresh thyme leaves; ¼ cup (13 g) chopped fresh flat-leaf parsley

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This recipe is meant to take advantage of any leftover Smoked Porchetta, but if you don’t have any left because you already ate it all or you didn’t feel like making it, of course regular bacon will fill in just perfectly. (It always does.) Feel free to cook your own chicken, but why not take advantage of those delicious rotisserie ones you can pick up at the supermarket?

Ingredients

Main course

Ingredients

Method