This is one of the few “casserole” type dinners my kids will eat. Besides soup and tacos they don’t really like their food to be all mixed up. Is that normal? I also happen to love comfort food, but am always looking for ways to make it more healthful. I came across a recipe several years ago from bon Apetit that did just that. I’ve adapted it to fit my cooking style and the likes of my family to share with you all today.
The recipe makes enough for 2 – 2 cup ramekins and 4 – 3/4 cup ramekins. You can adjust for your family’s needs easily. For reference, I find the 2 cup a little big for me, but just right for my hubbie and the 3/4 cup size is more than enough for my little eaters. Everyone gets their own little pie to dig into which the kids think is so cool. Did I mention they have bacon in them too? My kids will eat anything with bacon! I happen to like using the rest of a prepared roast chicken I picked up to save time. Nothing like keeping it simple, right?!
Always always do two things before you start: read your recipe start to finish {trust me} and get all your ingredients prepped or at least out + ready. There is nothing worse than starting a recipe only to discover that you are out of a staple you thought you had or the slicing + dicing takes longer than you think and your dish needs it now!
First you cook the bacon. Then sauté the onions. And add the veggies. Next you add the chicken and bacon to the mixture. Looks yummy, right! While the mixture is simmering, you can prep your dough.
Put these beauties in the oven at 400 for about 22 minutes. Have your kids set the table + pour drinks and dinner is ready.
My kids like to eat theirs “lids” first, I like to poke right through the center to the heart of it! Enjoy!
Definetly the top crust first! Wonder how pancetta would be instead of bacon? Yum.
These look delicious – putting them at the top of my “must try” list!