Chicken Pot Pie

Oh me, oh my, you have got to try this Chicken Pot Pie. Creamy, hearty, and delicious filling topped with flaky pastry? Say no more. Not to mention this can be made both gluten and dairy-free with an extra kick of goodness thanks to our Chicken Bone Broth Garden Herb. This pie is sure to make the whole family happy and begging for seconds.

Ingredients

PANTRY ITEMS

1 tbsp olive oil

4 cloves crushed garlic

1 leek, halved lengthways then sliced

4 carrots, diced

3 sprigs thyme

2 tbsp tapioca

1 cup almond milk

3 cups pre-cooked shredded chicken breast (Either from a responsibly sourced, healthy rotisserie chicken or poached and shredded chicken breast.

1 cup frozen peas, defrosted

250ml boiling water

2 sheets frozen puff pastry, defrosted (chose gluten free if dietary requires)

1 egg (for egg wash)

NUTRA ORGANICS PRODUCTS

2 tbsp of Chicken Bone Broth Garden Herb

Method

Preheat oven to 210ºC.
In a Dutch oven, add olive oil and sauté garlic, leeks, carrot and thyme until the vegetables are softened.
Add tapioca flour and stir to coat.
Add almond milk. Stir to coat.
Add chicken broth, peas, salt and pepper, and water, stir until incorporated.
Cut pastry to the shape of your pot using the lid of the Dutch oven for guidance. Slice a few small holes for steam to escape. Use any excess pastry to cut out hearts etc. for decoration (and extra puff).
Whisk up the egg with a fork in a bowl.
Place pastry on top of the pie mix, then brush with egg wash.
Bake for 30-35 minutes, until golden brown and bubbling.

Servings: 4
Ready in: 40 mins
Difficulty level: Easy - Peasy