I do love a good chicken pie. Who wouldn't? I usually make individual ones for everyone. It's something really cute about getting your own little pie+it's great portion control. This recipe with the potatoes on top is great, they become crispy while the filling is soft and creamy. Enjoy.
Serves 4
1 tablespoon olive oil
1 onion, finely shopped
4 ounces bacon, cubed
2 chicken breasts, trimmed and chopped
1 cup heavy cream
1/2 cup chicken stock
Salt and pepper, to taste
2 large potatoes, thinly sliced
2 tablespoons butter
- Preheat oven to 350˚F.
- Heat the oil in a medium-size saucepan.
- Fry onion and bacon until the onion turns soft.
- Add the chicken and cook until the chicken has color on all sides.
- Add cream and stock and cook for 2 minutes.
- Season with salt and pepper.
- Transfer mixture into 4 ovenproof dishes and top with sliced potatoes.
- Brush with melted butter.
- Bake for 20 to 25 minutes or until golden and bubbly.
TIP:
Give each kid their own little pie.
Photography by
Colin Cooke
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