Chicken Club Pot Pie - Bella SO-307665 Instruction Manual

SO-307666_13563 BELLA Almond Personal Pie Maker IM 2 lang_Layout 1 11-05-25 1:50 PM Page 13
An elegant way to enjoy leftover rotisserie chicken or holiday turkey.
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EZ Pie crust Dough or Refrigerated
Ready-Rolled 9-Inch Pie crust
or Refrigerated Ready-Prepared
4 applewood or hickory-smoked
4 boneless, skinless chicken thighs,
chopped into 1/2-inch cubes
1/4 cup heavy cream or milk
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1. Cook chopped bacon in heavy large skillet over medium heat
2. Remove and reserve all but 2 tablespoons of bacon drippings from the skillet.
Add onions and chicken to the skillet and stir until cooked through, 7 to 10 minutes.
4. Make sure there is at least 2 tablespoons of liquid remaining
7. Add broth and vegetables. Bring to simmer and cook until vegetables
are just fork tender and liquid is reduced, about 6 to 8 minutes.
8. Stir in cream cheese, mustard, chicken, and bacon. Stir well until cream
IMPORTANT: All 4 pies should be prepared for baking with identical pie crusts,
top and bottom. Do not prepare 4 pies with varying types of crusts,
Makes a great go-to change-up snack or meal.

CHICKEN CLUB POT PIE

Dough
Phyllo Dough
bacon slices, chopped
1/2 cup onion, chopped
1 tablespoon flour
until crisp. Drain on paper towels and set aside.
3. Remove chicken and add to bacon plate.
in the skillet. If not, add reserved bacon drippings.
5. Add flour, whisking constantly until flour is browned.
6. Add cream to skillet, whisking constantly.
cheese is incorporated. Allow to cool to room temperature.
9. Preheat Pie Maker. Add and form 4 bottom pie crusts
or phyllo dough bottoms.
as they will require different baking times.
1/2 cup low-salt chicken broth
1/4 cup baby carrots, peeled and
diced
1/2 cup sugar snap peas, halved
lengthwise
1/4 cup frozen corn kernels, thawed
and drained
2 tablespoons whipped vegetable
cream cheese
1 tablespoon stone ground mustard
8 sundried tomatoes
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