Cheesy Chicken Pot Pie Recipe

Jump To Recipe
Avatar Author's default profile picture
Amber January 29, 2021

How To Make Cheesy Chicken Pot Pie

Enjoy an amazing chicken pot pie with a generous amount of cheese for the perfect savory baked treat. It’s added with bacon to make it even irresistible.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes

Serves:

Ingredients

  • 4clovesgarlic
  • 2chicken breasts
  • salt and pepper,to taste
  • 3bacon strips
  • ¾cupchicken stock
  • 1tspfresh rosemary
  • 1tspfresh thyme
  • 2tbspsour cream
  • ½head broccoli,cooked
  • 1cupcheese,to garnish

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Fry the garlic in a pan with a little oil.

  3. Add the chicken, season with salt and pepper, and fry for 1 minute.

  4. Stir in the bacon and fry with the chicken until it is no longer pink.

  5. Pour in the chicken stock, rosemary, and thyme, and simmer for about 10 minutes.

  6. Stir in the sour cream and cooked broccoli.

  7. Take off the hob and pour filling into 2 ramekins.

  8. Top with cheese.

  9. Place in the oven for a further 10 minutes, or until the cheese starts to bubble.

  10. Serve and enjoy.

Nutrition

  • Calories: 869.78kcal
  • Fat: 59.80g
  • Saturated Fat: 24.96g
  • Trans Fat: 1.02g
  • Monounsaturated Fat: 20.96g
  • Polyunsaturated Fat: 7.55g
  • Carbohydrates: 18.25g
  • Fiber: 4.60g
  • Sugar: 5.04g
  • Protein: 65.02g
  • Cholesterol: 216.33mg
  • Sodium: 1269.44mg
  • Calcium: 575.14mg
  • Potassium: 1161.42mg
  • Iron: 3.25mg
  • Vitamin A: 291.17µg
  • Vitamin C: 138.46mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Baked Recipes

Frito Pie Recipe
Baked

Frito Pie

Turn your favorite childhood snack into a delicious pie dish.…
Total 35 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to