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Prep Time: 15 minutes

Cook Time: 15 minutes on the stove top, 30-35 minutes in the oven

Ingredients:

5 slices of uncooked bacon chopped

1/2 c medium onion chopped

1 tbls arrowroot powder

1 1/2 cup broth of choice

2/3 cup half-n-half

1 lbs cooked chicken cubed

1 c peas

1 c carrots

1 tsp salt

1 tsp black pepper

Method:

1. Preheat your oven to 425 degrees. Heat a medium size cast iron pan or skillet on medium heat. Add the bacon and cooked until almost cooked through. It’s ok if it’s not cooked through as it will cook thoroughly in the oven later.

2. Once the bacon is cooked, add the onions and cook until translucent, about 3 minutes. There should be some fat from the bacon on the bottom of the pan. DO NOT discard the fat. It’s needed in the next step.

3. Sprinkle the arrowroot powder over the bacon and onions in the cast iron pan or skillet. Stir the bacon, onions and arrowroot powder so it combined. It will form a gel after a few minutes. This will thicken the sauce.

4. Add the broth to the bacon, onion and arrowroot mixture. Then add the half-n-half to the broth mixture. Stir well so all the ingredients are combined.

5. Allow the mixture to start to boil and then simmer on medium heat until it begins to thicken for about 8-10 minutes. You can use a whisk to stir the mixture to speed up the thickening process. It’s ok if it’s not completely thick as it will thicken up in the oven.

6. After the sauce is thick, add the cooked chicken to the sauce. Stir the chicken into the sauce.

7. Add the peas, carrots, salt and pepper to the sauce and chicken mixture and stir to combine all the ingredients.

8. If you’re using a cast iron skillet for the steps 1-7 simply place the cast iron skillet in your preheated oven. If you’re not using an oven safe pan transfer the mixture to an oven safe casserole dish or rectangular glass container that’s oven safe.

9. Allow to cook for about 30-35 minutes.

10. Serve in bowls and enjoy!