Loaded Chicken-Bacon Pot Pie

Ingredients

• 1 cup bacon diced thick
• 1 cup carrots chopped
• 1.5 tablespoons mustard dry
• 0.5 cup cooking wine dry white
• 1 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 8 oz mushrooms fresh halved
• 2 teaspoons thyme leaves fresh
• 2  garlic cloves chopped
• 0.1 teaspoon ground pepper red
• 1 teaspoon kosher salt 
• 3 cups chicken broth organic reduced-sodium
• 1 cup peas sweet frozen
• 17.3 oz puff pastry sheets frozen thawed
• 4 cups deli-roasted chicken shredded
• 1 medium size onion sweet chopped
• 6 servings garnish: thyme fresh
• 0.8 cup whipping cream 

Equipment

• paper towels
• oven
• whisk
• ramekin
• baking pan
• dutch oven

Directions

1. Preheat oven to 40
2. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp.
3. Drain on paper towels, reserving 3 Tbsp. drippings.
4. Add onion to hot drippings, and saut 3 minutes.
5. Add garlic and next 2 ingredients; saut 4 to 5 minutes or until carrots are crisp-tender.
6. Remove from heat, and add wine. Return to heat; cook 2 minutes.
7. Sprinkle with flour; cook, stirring constantly, 3 minutes.
8. Whisk in broth; bring to a boil. Boil, whisking constantly, 2 to 3 minutes or until thickened. Stir in cream and next 4 ingredients.
9. Remove from heat, and stir in chicken, peas, and bacon. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
10. Place pastry over hot filling, pressing edges to seal and trimming off excess. (Use scraps to cover any exposed filling, if necessary.)
11. Whisk together egg and 1 Tbsp. water.
12. Brush over pastry.
13. Bake at 400 on lower oven rack 35 to 40 minutes or until browned and bubbly.
14. Let stand 15 minutes before serving.
15. Note: You can also make these in 6 (12-oz.) ramekins.
16. Cut pastry into circles; place over ramekins after filling.
17. Bake as directed.