Smoked Porchetta and Chicken Pot Pie

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Preparation info

  • Difficulty

    Medium

  • Serves

    6 to 8

Appears in

The Bacon Bible

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

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

Method

Preheat the oven to 400°F (205°C). Butter a 9 by 11-inch (23 by 28-cm) baking dish and place it on a baking sheet lined with aluminum foil.

In a small saucepan, bring the cream to a boil. Lower the heat to a simmer and cook until reduced by half, about 10 minutes. Remove from the heat.

Melt the butter in a large Dutch oven over high heat. Add the onion, carrots, celery, and potatoes, season with salt and pepper, and cook until slightly soft, about 7 minutes.

Add the flour and cook, stirring constantly, until light golden brown, about 3 minutes. Add the stock, bouillon cube, if using, and thyme and bring to a boil. Cook, stirring often, until the mixture begins to thicken and the flour taste cooks out, about 5 minutes. Add the reduced cream and mix until combined. Add the chicken, porchetta, peas, and parsley and mix until just combined. Season with more salt and pepper, if needed.

Transfer the mixture to the prepared baking dish. Place the pastry over the hot filling, pressing the edges to seal and trimming off any excess. (Use the scraps to cover any exposed filling, if necessary.) Brush the egg wash over the top of the pastry. Using a paring knife, make a few slits in the pastry so the steam can escape. Bake until the top is golden brown and filling is bubbling, about 45 minutes. Remove from the oven and let cool on a wire rack for 15 minutes before serving. Serve in individual bowls. Garnish with a slice or two of crispy bacon, if desired.