Chicken And Bacon Pot Pies

About

These delicious mini pot pies are deeply rich and filling. Encased in a rich and creamy gravy, the pies are topped with a crunchy cashew crumb with a hint of cheese.

The recipe has been portioned into 4 individual ramekins for serving, however you could make this as one whole pie to share.

These pies are perfect served with a simple side salad or steamed broccoli.

Ingredients

• 1 pound diced chicken breast fillet by tesco
• 4 medium slice (yield after cooking) bacon
• 2 tsp, leaves spices thyme dried
• 1 cup whole button mushrooms by spartan
• 1 clove garlic
• 1 ¼ cup grated cheese
• 1 cup vegetable stock pot by knorr
• 1 teaspoon mustard
• 1 tablespoon butter
• 1 teaspoon butter
• 1 tablespoon onions
• ½ cup single cream by elmlea
• ¼ teaspoon salt
• 0.2 teaspoon black pepper
• 3 ¼ ounce cashews by kirkland

Instructions

1. Preheat the oven to 390 degrees Fahrenheit.
2. Add the cashews to a bowl of water to soak while you make the filling.
3. Melt 1 tablespoon of butter in a large saucepan over a medium/high heat and add the chicken to cook all the way through.
4. Slice the bacon into strips and finely dice the onions. Add to the pan with the chicken and fry until the bacon is cooked and the onions are tender – about 4 minutes.
5. Quarter the mushrooms and mince the garlic. Add to the pan with the chicken and bacon and cook for a further 1-2 minutes. Season and add 1 teaspoon of the thyme, stirring to combine.
6. Add the stock to the pan with the mustard and bring to a simmer.
7. Add the cream and simmer for 7-10 minutes to reduce and thicken the sauce.
8. While the sauce is reducing, drain the cashews and add to a food processor with 3/4 of a cup of grated cheddar, 1 teaspoon of butter and the remaining thyme. Season well and pulse to form a crumb.
9. Add the remaining grated cheese to the sauce and stir well to combine until melted.
10. Divide the pie filling evenly between 4 individual ramekins.
11. Top each pie with the cheesy cashew crumb .
12. Place in the oven to bake for 25 minutes or until completely cooked through, the sauce is bubbling and the crust is golden brown.

Nutrition Facts

• Servings: 4
• Calories: 654.6kcal (per serving)
• Fat: 40.6g (per serving)
• Carbs: 12.4g (per serving)
• Protein: 62.2g (per serving)