Review of last recipe (photo above) - I had such great hopes for the babas.  Not having made many yeast doughs in my life, I don't think the dough rose sufficiently, but I went onward anyhow.  After soaking up the maple syrup, they were soggy and I don't like soggy desserts ... Who knows, maybe the husband will like them with some whipped cream.

TODAY'S RECIPE - BISTRO CHICKEN POT PIE

Serves 6

2 oz slab bacon, diced
1 cup water
6 tbsp butter
2 whole chicken breasts, halved, skinned and boned; cut into 1" pieces
12 small white onions (1 lb), halved
12 mushrooms (3/4 lb), quartered
2 tbsp flour
1/4 tsp dried thyme
1/4 tsp dried basil
1 cup chicken broth
1 cup dry red wine
2 tsp tomato paste
1 clove garlic, minced
1/2 pkg pie crust mix (will be using already made Pillsbury pie crusts)

Simmer bacon for 10 minutes in the water in a small saucepan.  Drain and pat dry on paper toweling.

Saute bacon in 1 tbsp of the butter in a large skillet until lightly browned and fat is rendered.  Remove bacon with slotted spoon and place on paper towel to drain.  Add 1 tbsp butter to the drippings in the skillet.

Brown chicken pieces in skillet.  Remove with slotted spoon to bowl.  Add 2 tbsp butter to the skillet.

Brown onions in skillet, cover.  Simmer 10 minutes shaking pan occasionally.  Place onions in bowl with chicken.  Add remaining 2 tbsp butter to skillet.

Saute mushrooms in skillet just until golden.  Remove to small bowl.

Return chicken and onions to skillet.  Sprinkle flour, thyme and basil over, toss lightly to coat.  Gradually stir in chicken broth, wine, tomato paste and garlic.  Cook slowly over medium heat, stirring constantly, until mixture thickens; about 2 minutes.  Lower heat and cover.  Simmer for 15 minutes.  Turn into 2-quart casserole,  Stir in bacon and mushrooms.

Prepare pastry, and roll out to a piece slightly larger than top of casserole.  Fit over filling.  Trim overhang to 1/2",  fold edge under,  flush with the sides of baking dish (pastry should be inside dish).  Pinch to make stand-up edge; flute. Cut steam holes in top.  Place on cookie sheet or aluminum foil.

Bake in preheated 400 degree oven for 35 minutes, or until filling is bubbly and pastry is golden.