Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 10 slices bacon (sliced)
  • 3 medium chicken breasts
  • 2 tablespoon butter
  • 1 small yellow onion (chopped)
  • 5 cloves garlic (minced)
  • 1 cup frozen sweet peas (thawed)
  • 1/3 cup all-purpose flour
  • 1 cup heavy cream (or light cream)
  • 32 oz chicken broth (low sodium)
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt (or to taste)
  • 2 tablespoons Ranch seasoning (or to taste)
  • 1 ½ cups cheddar cheese (shredded)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter (melted)
  • 1/2 cup buttermilk
  • Bacon
  • Green onions

Instruction

  • Place a large pot or Dutch oven over medium-high heat.
  • Add bacon pieces and cook until crispy, remove from pot and set aside.
  • Discard the fat from the pot, leaving only about 2 tablespoons.
  • Season the chicken with salt and pepper on both sides and add it to the pot. Brown on each side for about 5-7 minutes. The chicken doesn't have to be fully cooked, but nicely browned for extra flavor.
  • Remove chicken from pot and set aside on a plate, cover with foil.
  • Add two tablespoons of butter to the same pot and melt. Add onion, stir and cook for 1 minute. Add minced garlic, stir and cook until softened for about 5 minutes.
  • Add 1/3 of flour and stir to combine. Stir and cook for 1-2 minutes. Add cream little by little and stir very well until combined.
  • Add chicken broth, dried parsley, and basil. Add salt and pepper. Stir to combine.
  • Add back chicken, bring to a boil. Reduce heat to low and simmer covered for 10 minutes.
  • Once the chicken is cooked, transfer the chicken breast to a large bowl, and use forks to shred it.
  • Add ranch seasoning, salt, and pepper to taste.