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

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?