Zutaten für Chicken Bacon And Leek Pot Pie Casserole
- Chicken Thigh
- 6 oz bacon (cooked and crumbled)
- 1 large onion
- Celery Rib
- Canned Mushrooms
- Plain Flour
- Oil
- 2 leeks (white and light green parts only, thinly sliced)
- White Wine
- 2 cups chicken broth
- Salt
- Lemon Pepper
- 1 tbsp lemon juice
- Pepper
- Mixed Italian Herbs
- Italian Parsley
- Cayenne Pepper
- 1 tbsp cornflour
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Zubereitung von Chicken Bacon And Leek Pot Pie Casserole
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch chunks. Lightly dust with 2 tbsp all-purpose flour.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the chicken in batches, about 5 minutes per batch. Remove and set aside.
- Add 1 large onion, 2 leeks (white and light green parts only, thinly sliced), 2 celery stalks (chopped), 8 oz cremini mushrooms (sliced), and 6 oz bacon (cooked and crumbled) to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Pour in 1/2 cup dry white wine and 2 cups chicken broth. Add 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 3-4 minutes.
- Return the chicken to the skillet. Stir in 1/4 cup chopped fresh parsley and 1 tbsp lemon juice. Simmer for 35-40 minutes, or until chicken is cooked through. Alternatively, microwave on simmer for 20 minutes, stirring halfway through.
- If needed, thicken the sauce with a slurry of 1 tbsp cornflour mixed with 2 tbsp cold water. Stir until thickened.
- Pour the mixture into a pie dish (for pot pie) or a casserole dish. Top with a pie crust (if making a pot pie) and bake according to crust instructions. Serve the casserole as is or with your favorite vegetables like peas or green beans.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
12g
Fat
51g
Carbs
5g
