Low Carb Chicken And Bacon Pot Pies
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.
How to Make It
Step 1
Preheat the oven to 390 degrees Fahrenheit.
Step 2
Add the cashews to a bowl of water to soak while you make the filling.
Step 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.
Step 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.
Step 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.
Step 6
Add the stock to the pan with the mustard and bring to a simmer.
Step 7
Add the cream and simmer for 7-10 minutes to reduce and thicken the sauce.
Step 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.
Step 9
Add the remaining grated cheese to the sauce and stir well to combine until melted.
Step 10
Divide the pie filling evenly between 4 individual ramekins.
Step 11
Top each pie with the cheesy cashew crumb .
Step 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.
Ingredients
- Diced Chicken Breast Fillet by Tesco
1 pound
- Bacon
4 medium slice
- Spices Thyme Dried
2 tsp, leaves
- Whole Button Mushrooms by Spartan
1 cup
- Garlic
1 clove
- Grated Cheese
1-¼ cup
- Vegetable Stock Pot by Knorr
1 cup
- Mustard
1 teaspoon
- Butter
1 tablespoon
- Butter
1 tablespoon
- Onions
1 tablespoon
- Single Cream by Elmlea
0.5 cup
- Salt
¼ teaspoon
- Black Pepper
⅕ tsp
- Cashews by Kirkland
3-¼ ounce