Mini Chicken Pot Pies with Bacon and Marjoram

Ingredients for Mini Chicken Pot Pies with Bacon and Marjoram

• 5 applewood-smoked bacon slices

• 200g chopped onion

• 350g peeled whole baby carrots (about 325g )

• 1 230g package trimmed haricots verts or other slender green beans, halved crosswise

• 4 teaspoons chopped fresh marjoram

• 425ml low-salt chicken broth

• 160ml plus 1 tablespoon crème fraîche

• 450g coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)

• 1 sheet frozen puff pastry (half of 17.90g package), thawed

Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 160ml crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in centre of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

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