Dill Pickle Pot Pie
This one is for all the pickle lovers and open-minded eaters. Think chicken pot pie, but with tangy dill pickles and crispy bacon. It's cozy, creamy, and surprisingly addictive.
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Serves 4-6
Ingredients:
Filling
1 medium onion, diced
1 carrot, diced
2 celery stalks, diced
3-4 cloves garlic, minced
3 oz cream cheese
½ cup pickle juice
½ cup chicken broth
¼ cup cornstarch
¼ cup chicken broth (for slurry)
1½ cups cooked chicken, cubed
⅓-½ cup bacon, crumbled
5-6 pickle spears, chopped
1 tbsp chopped dill
1 tsp Dijon mustard (optional)
Topping
1 sheet puff pastry
1 egg, beaten
Instructions
Preheat oven to 400°F.
Sauté onion, carrot, and celery until softened.
Add garlic and cook for 30 seconds.
Stir in cream cheese, pickle juice, and broth.
Mix cornstarch with ¼ cup broth and add to the filling.
Simmer until thickened.
Stir in chicken, bacon, pickles, dill, and Dijon.
Transfer to a baking dish.
Top with puff pastry and brush with egg wash.
Bake 25-35 minutes, or until golden brown.
Let cool slightly before serving.
Notes
Rotisserie chicken works great.
Add extra pickles if you're a pickle fanatic.
Fresh dill can be substituted for dried dill.
For the flakiest puff pastry, chill the assembled pot pie for 15-20 minutes before baking.
If the pastry browns too quickly, loosely tent with foil.
A casserole dish works best
