Chicken Pot Pie

Chicken Pot Pie

This Chicken Pot Pie has a delicious buttery flaky crust and hearty savoury filling packed with chicken and veggies. It’s the ultimate cold-weather comfort food and can be made ahead of time too! 

Gluten, grain, egg and nut free

Serves 4-6

Pastry

• 1 cup cassava flour
• 100g cold, salted butter, cubed
• 4 Tbsp ice water
• 1 egg, whisked (for the egg wash)

Filling

• 700g chicken thigh
• 2 carrots, diced
• 1 leek, diced
• 4 celery stems, diced
• 6-8 garlic cloves, crushed
• 4 bay leaves
• 2 Tbsp Gevity Rx Curry Bone Broth
• 1 cup liquid vegetable stock
• 1 Tbsp cassava flour
• 2-3 stems of fresh thyme
• Ghee for cooking

Optional add ins; curry powder, peas, chopped broccoli, corn, cubed potato or sweet potato, fresh parsley

Instructions

1. Cut the chicken into cubes and pop it into a large bowl and mix through the crushed garlic and let this sit and marinade while you prepare the veggies.
2. Dice the carrots, leek and celery.
3. Sauté the veggies in ghee until they’re softened and start to get some colour on them.
4. Once the veggies are done, remove them from the pan and set aside.
5. Add more ghee into the frying pan and add in the chicken and fry for a few minutes.
6. Add in 2 Tbsp of the Gevity Rx Curry Bone Broth into the chicken + the bay leaves and thyme and stir through. Stir the veggies in and let simmer.
7. In a small saucepan, add the vegetable stock + 1 Tbsp cassava flour and whisk through. Let this simmer for 10-15 minutes to reduce. 
8. Now pour the thickened stock into the chicken and veggie filling.
9. Preheat the oven to 180C.
10. Add all pastry ingredients into a food processor and blend or pulse until the ingredients come together.
11. Remove the mix from the food processor and roll it out evenly in between two pieces of baking paper.
12. Transfer the chicken and veggie mixture into an oven proof dish.
13. Transfer the pastry (with the bottom baking paper still attached for ease) and flip it on top of the filling and dish. Press it on top gently using your hands.
14. Cover the pastry in egg wash and use a fork to poke a few holes into the top.
15. Place in the oven and bake for around 30-40 minutes, or until dark golden brown and fully cooked.
16. Serve and enjoy.