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! 

Prep 10 mins | Cook 40 mins | Serves 4-6

GF | RSF

INGREDIENTS:

Pastry

• 1 cup cassava flour
• 100g cold, salted butter, cubed
• 4 tbs ice water
• 1 free range 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 tbs Curry Body Glue™
• 1 cup liquid vegetable stock
• 1 tbs 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

WHAT TO DO:

1. Preheat the oven to 180C.
2. Cut the chicken into cubes, pop it into a large bowl and mix through the crushed garlic. Let this sit and marinate while you prepare the veggies.
3. Dice the carrots, leek and celery.
4. Sauté the veggies in ghee until they’re softened and start to get some colour.
5. Once the veggies are done, remove them from the pan and set aside.
6. Pop some more ghee into the frying pan then add the chicken and fry for a few minutes.
7. Add 2 tbs of Curry Body Glue™  to the chicken plus the bay leaves and thyme and stir through. Stir the veggies in and let simmer.
8. In a small saucepan, add the vegetable stock plus 1 tbs cassava flour and whisk through. Let this simmer for 10-15 minutes to reduce. 
9. Now pour the thickened stock into the chicken and veggie filling.
10. Add all pastry ingredients to 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. Add the chicken and veggie mixture into an oven-proof dish.
13. Now let's transfer the pastry (with the bottom baking paper still attached for ease, flipping it on top of the filling in the dish.) Press the 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.