Low Carb Chicken And Bacon Pot Pies Recipe

Gluten Free
Main Dishes
4.6/5
(1561 reviews)
Low Carb Chicken And Bacon Pot Pies
Zylo Recipes

Description

Imagine individual servings of comfort, each a miniature world of savory goodness. These pot pies are deeply satisfying, offering a symphony of textures and flavors that dance on your palate. The heart of each pie is a rich and creamy gravy, a velvety blanket enveloping tender pieces of chicken and vegetables.

This is not your average gravy; it's a meticulously crafted sauce, simmered to perfection, with a depth of flavor that will leave you wanting more. The gravy is the soul of the pie, the element that brings all the other ingredients together in perfect harmony. Nestled within this creamy embrace are tender morsels of chicken, cooked to succulent perfection.

They are not merely an ingredient, but a star player, adding a hearty and satisfying element to each bite. Complementing the chicken are carefully selected vegetables, each chosen for its unique flavor and texture. Think of tender carrots, sweet peas, and earthy mushrooms, all contributing to the overall complexity of the pie.

But the magic doesn't stop there. What truly elevates these pot pies is the ingenious cashew crumb topping. Imagine a delicate crunch that gives way to a nutty, almost buttery flavor.

The cashew crumb provides a delightful contrast to the creamy filling, creating a textural masterpiece that is both satisfying and addictive. The hint of cheese adds another layer of savory goodness, a subtle sharpness that cuts through the richness of the gravy and balances the sweetness of the vegetables. Portioned into individual ramekins, each pie is a self-contained delight, perfect for a cozy night in or an elegant dinner party.

The presentation is charming, the portion size is just right, and the overall experience is one of pure culinary indulgence. Alternatively, you could bake it as one large pie. Serve these mini pot pies with a simple side salad, the crisp greens and light vinaigrette providing a refreshing counterpoint to the richness of the pie.

Or, for a heartier meal, pair them with steamed broccoli, the earthy flavor and satisfying texture complementing the savory filling. However you choose to serve them, these pot pies are guaranteed to be a crowd-pleaser, a comforting and delicious dish that will warm both the body and the soul.

Preparation Time

Prep Time
10 min
Cook Time
50 min
Total Time
1 h 0 min

Nutrition Information

Per 1 servings serving
C
Calories
550 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
35 g

C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g

Cholestrol 150 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Diced Chicken Breast Fillet by Tesco
    Diced Chicken Breast Fillet by Tesco
    1 pound
    2.
    Bacon
    Bacon
    4 medium slice
    3.
    Spices Thyme Dried
    Spices Thyme Dried
    2 tsp, leaves
    4.
    Whole Button Mushrooms by Spartan
    Whole Button Mushrooms by Spartan
    1 cup
    5.
    Garlic
    Garlic
    1 clove
    6.
    Grated Cheese
    Grated Cheese
    1-¼ cup
    7.
    Vegetable Stock Pot by Knorr
    Vegetable Stock Pot by Knorr
    1 cup
    8.
    Mustard
    Mustard
    1 teaspoon
    9.
    Butter
    Butter
    1 tablespoon
    10.
    Butter
    Butter
    1 tablespoon
    11.
    Onions
    Onions
    1 tablespoon
    12.
    Single Cream by Elmlea
    Single Cream by Elmlea
    0.5 cup
    13.
    Salt
    Salt
    ¼ teaspoon
    14.
    Black Pepper
    Black Pepper
    ⅕ tsp
    15.
    Cashews by Kirkland
    Cashews by Kirkland
    3-¼ ounce

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.