Chicken Pot Pie
Ultimate comfort food with tender chicken and vegetables in a golden, flaky pastry crust. This is the dinner that makes everyone feel at home and completely
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Cooking tools:
- Mixing bowl
- Pastry cutter
- Plastic wrap
- Refrigerator
- Oven
- Skillet
- Stove
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Rolling pin
- Pie dish
- Pastry brush
- Chef's knife
- Cutting board
- Kitchen timer
- Instant-read thermometer
- Fork
- Spoon
Ingredients
- 3 cups (450g) cooked chicken, diced (rotisserie or poached)
- 2 tbsp (30ml) avocado oil
- 1 large onion, diced (200g)
- 2 medium carrots, diced 1/2 inch (140g)
- 2 celery stalks, diced 1/2 inch (120g)
- 3 cloves garlic, minced
- 1/4 cup (30g) cassava flour
- 2 cups (480ml) chicken broth (bone broth preferred)
- 1/2 cup (120ml) heavy cream or coconut cream
- 1 cup (150g) frozen peas
- 2 tbsp (6g) fresh thyme leaves
- 1 tsp (6g) sea salt
- 1/2 tsp (1g) black pepper
- 1 tsp (1g) dried sage
- 2 1/2 cups (300g) cassava flour
- 3/4 cup (170g) grass-fed butter, cold and cubed
- 1/4 to 1/3 cup (60-80ml) ice water
- 1 large egg, beaten (for egg wash)
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