Chicken, Bacon, and Smoked Gouda ‘Pot Pies’

These are incredibly filling and delicious. When putting it all together it seems like an enormous amount of food, but it can all fit into 4 single serving gratin bowls. Alternatively, if you don’t have gratin bowls you can make it into a casserole or put in individual muffin tins. I served this with a simple spinach salad and sourdough bread.


  • 2 chicken breasts, cubed
  • 1 lb. bacon, chopped
  • 2 large sweet onions, chopped
  • 2 apples (I used Fuji), peeled, cored, and chopped
  • 2 C. spinach, roughly torn
  • 1-1/2 C. grated smoked gouda cheese
  • 1 C. heavy cream
  • 1 C. white wine
  • 2 C. chicken broth
  • 1 tsp. dried oregano
  • 1 tsp. dried rosemary
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil
  • 1 Tbsp. butter
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • Water

Preheat oven to 350° and lightly spray gratin bowls (or whatever you are using) with non stick spray.

Heat 1 Tbsp. olive oil and 1 Tbsp. butter to a large saucepan. Add onions and stir to coat with oil/butter, turn heat down to low. Cook, stirring occasionally until onions are a rich brown color, about an hour and a half. Remove from pan.

Heat 1 Tbsp. butter to same pan and increase to medium-low heat. Add the apples until softened, about 10 minutes. Remove from pan.

Heat 1 Tbsp. olive oil to same pan and increase heat to medium-high. Add chicken, season with salt and pepper, and brown on all sides.

In a separate pan cook your bacon until crisp, remove from pan and drain on paper towels.

Add garlic to the chicken and cook about 30 seconds, or until fragrant. Add wine and simmer until reduced by half. Add chicken broth and simmer about 15 minutes. Add cream, rosemary, oregano, salt and pepper, and grated cheese. Mix well to combine and get the cheese melted, taste and adjust seasoning as needed. Simmer 10 minutes or until slightly thickened (you want a gravy consistency).

Meanwhile, roll oit your pastry dough and cut 3 circles (1/2″ bigger than bowls).

Fill bowls with chicken mixture and top with pastry dough. I folded my edges in toward the middle, but you can fold them over as well.

Whisk 1 egg and 2Tbsp. water together and brush the tops of the pies. Place on baking sheet and cook until dough is a nice golden brown, 20-30 minutes. Let cool at least 10 minutes before serving.



Leave a Reply

Your email address will not be published. Required fields are marked *