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 [easyazon_link identifier=”B00006JSUA” locale=”US” tag=”cookwaregeek-20″]cast iron skillet[/easyazon_link] 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
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Preheat the oven to 220ºC (428ºF)
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Cut the bacon in tiny pieces and cook it in the skillet until it’s crunchy. Reserve the crispy bacon.
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Cook the onion and the garlic in the bacon grease until it is softened.
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Add the chicken, previously seasoned with salt and pepper, and let it cook until it’s slightly golden.
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Pour the chicken broth and the heavy cream and let it simmer for ten minutes.
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Incorporate the bacon and the can of veggies and let it simmer for 5 minutes more until the cream is thick enough.
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Take the skillet out of the stove and cover the surface with cheese. Then place the puff pastry on top.
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With a brush apply the egg wash and take it to the oven for 15-20 minutes until the surface is brown and crispy.
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I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.