One Skillet Cheesy Chicken and Bacon Pot Pie
After years of watching how Ree (the Pioneer Woman) and Lindsay (Pinch of Yum) made chicken pot pies for special occasions — Easter, which we don’t celebrate in South America —, and licking the screen out of pure envy, I decided that this was my year to make my first pot pie.
It turned out amazing and I was walking on clouds. I even made my own version and I love it.
For an inexperienced American food cook, I was pretty impressed with the result.
For those that don’t know, pot pies it is a kind of cream soup covered with crunchy puff pastry. In Venezuela, we have nothing that looks like that. That’s why I always had this recipe in the back of my mind waiting for the perfect time.
The right time came when my brand new cast iron skillet arrived and I made a list of dishes that I wanted to make, and guess what? A cheesy chicken and bacon pot pie was the first dish on the list.
This has all that I like: crunchy bacon, creamy chicken soup, green baby peas , corn, carrots and strings of cheese!
I know this is not the healthiest meal, but for a special occasions you can treat yourself with a slice of this pot pie, and the next day you can eat one of these make-you-feel-less-guilty-muffins.
Another cool feature of this dish is that I only use a single cast iron pan. This made the cleaning work super easy and that’s always a big plus for me — or for my boyfriend because he is my dishwasher (Will note: 🙁 )
- 500 gr breasts chicken boneless cut into dices
- 100 gr bacon
- 1 onion cut into small cubes
- 1 garlic clove minced
- 1 can mixed veggies (green peas, corn and carrot)
- ½ cup shredded cheese mozzarella, cheddar or Emmental
- 1 cup chicken broth
- 1 cup heavy cream
- 1 egg beaten egg wash
- Salt and Pepper
Preheat the oven to 220ºC (428ºF)
Cut the bacon in tiny pieces and cook it in the skillet until it’s crunchy. Reserve the crispy bacon.
Cook the onion and the garlic in the bacon grease until it is softened.
Add the chicken, previously seasoned with salt and pepper, and let it cook until it’s slightly golden.
Pour the chicken broth and the heavy cream and let it simmer for ten minutes.
Incorporate the bacon and the can of veggies and let it simmer for 5 minutes more until the cream is thick enough.
Take the skillet out of the stove and cover the surface with cheese. Then place the puff pastry on top.
With a brush apply the egg wash and take it to the oven for 15-20 minutes until the surface is brown and crispy.