Chicken Pot Pie

A nourishing twist on a classic — our brothy chicken pie features golden gluten-free pastry, tender chicken, and veggies in a collagen-rich sauce made with our Natural Body Glue. Gluten free high in protein and packed with gut-loving nutrients. 

GF | RSF
Serves 4⁠
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Ingredients:⁠
2 chicken breasts⁠
1 tbsp butter⁠
1 leek, finely sliced⁠
2 cloves garlic, minced⁠
3 tbsp GF plain flour ⁠
2 tbsp Gevity Rx Natural Body Glue⁠
1/2 cup white wine ⁠
2 cups broccoli, sliced⁠
2 cups button mushrooms, sliced ⁠
1 large carrot, diced⁠
1 tsp black pepper⁠
4 sheets GF puff pastry ⁠
1 egg, whisked ⁠
1 tsp sesame seeds⁠
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What to do:⁠
1. Bring a medium pot of water to a gentle boil. Add the chicken breasts, reduce to a simmer and poach for 12–15 minutes or until cooked through. Remove from the pot, allow to cool slightly, then shred using two forks. Set aside in the fridge. 
2. In a large saucepan, melt the butter over medium heat. Add the leek and garlic. Sauté for 3–4 minutes until softened and fragrant. Stir in the flour and slowly add the white wine.⁠
⁠3. Dissolve the Gevity Bone Broth Glue in 2 cups of boiling water, then gradually add it to the pan. Stir well to create a smooth, thick sauce.⁠
⁠4. Add the broccoli, mushrooms and carrot. Cook for 6–8 minutes until just tender. Stir through the shredded chicken and season with black pepper. Simmer for another 2–3 minutes, then remove from heat and allow the mixture to cool slightly.⁠
⁠5. Preheat your oven to 180°C fan-forced. Top the filling by cutting the puff pastry sheet into long strips. Lay half of the strips across the pie in one direction, then weave the remaining strips over and under to create a criss-cross (lattice) pattern. Trim any excess and press the edges down gently to seal.⁠
⁠6. Brush the pastry with whisked egg and sprinkle with sesame seeds. Bake for 20–25 minutes or until the pastry is golden and crisp. Let the pie rest for 5 minutes before serving. Best enjoyed warm with a simple green salad.⁠