Chicken, Bacon & Potato Pots
Yummy pots of chicken, bacon, mushroom and thyme with a scalloped potato topping. Saucy and crunchy all at the same time!
Servings 4
Calories 672kcal
Ingredients
- 500 g chicken from my "Creamy" Mustard Chicken recipe (see notes)
- 1 ½ cups sauce/liquid from my "Creamy" Mustard Chicken recipe (see notes)
- 2 teaspoon fresh thyme leaves ½ teaspoon dried
- 200 g bacon roughly chopped
- 400 g button mushrooms sliced
- 600 g potatoes thinly sliced
- 4 tbsp. thickened cream
- 4 tbsp. freshly grated parmesan
Instructions
- Pre heat oven to 190c.
- Fry bacon and mushrooms.
- Add chicken, sauce/liquid and thyme and bring to a simmer.
- Meanwhile, add cream and parmesan to sliced potato and mix well to coat.
- Divide chicken mixture evenly between 4, 1 ½ cup ramekins and top with ¼ of potato mixture.
- Bake for 55 mins and serve.
Notes
The ramekins I use for these are fairly wide, 11cm in diameter (outside measurement) The reason I use ones that are fairly wide is so I can fit a lot of potato on top!
Don't worry if they don't look perfect going in to the oven, it's part of their charm! The potato will cook down in the oven, and if some slices fall off during cooking you will blessed with a few more crispy bits of potato...go the crispy chips!
This is the post for my Creamy Mustard Chicken 2 Way Dinner.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Nutrition
Serving: 0g | Calories: 672kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg