One Skillet Cheesy Chicken and Bacon Pot Pie
Servings: 6
Ingredients
- 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
Instructions
- 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.