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Cheesy Chicken Pot Pies

by Ellie Holland

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, to garnish (100 g)

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Preparation

  1. Preheat the oven to 180°C (350˚F).
  2. Fry the garlic in a pan with a little oil.
  3. Add the chicken, season with salt and pepper, and fry for a 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 two ramekins.
  8. Top with cheese.
  9. Place in the oven for a further 10 minutes, or until the cheese starts to bubble.
  10. Enjoy!
 

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