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.
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.
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.
Chicken Pot Pie
with Chicken Bone Broth
Easy peasy
4
40 minutes
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.
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.
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.
