Cheesy Chicken Pot Pies
Warm and comforting individual pot pies filled with creamy chicken and vegetables, topped with golden-brown cheese.
Tasty Team
91% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
- 4 cloves garlic
- 2 chicken breasts
- salt, to taste
- pepper, to taste
- 3 strips bacon
- ¾ cup chicken stock (200 mL)
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 2 tablespoons sour cream
- ½ head broccoli, cooked
- 1 cup cheese (100 g), to garnish
Nutrition Info
- Calories 967
- Fat 59g
- Carbs 12g
- Fiber 2g
- Sugar 3g
- Protein 95g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 180°C (350˚F).
- Fry the garlic in a pan with a little oil.
- Add the chicken, season with salt and pepper, and fry for a minute.
- Stir in the bacon and fry with the chicken until it is no longer pink.
- Pour in the chicken stock, rosemary, and thyme, and simmer for about 10 minutes.
- Stir in the sour cream and cooked broccoli.
- Take off the hob and pour filling into two ramekins.
- Top with cheese.
- Place in the oven for a further 10 minutes, or until the cheese starts to bubble.
- Enjoy!
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