Warming Chicken & Mushroom Pot Pie

This wholesome chicken and mushroom pot pie recipe combines tender chicken, vegetables, herbs and a creamy filling beneath a golden, flaky pastry crust. With the added goodness of beef organ powder, it's a nourishing family-friendly meal that's perfect for the colder evenings.

Ingredients:

• 1 tbsp organic grass-fed butter or ghee
• 1/2 brown onion, finely diced 
• 1/2 a zucchini, diced into half moons
• 1 cup chopped spinach 
• Handful freshly chopped parsley
• 1 tsp olive oil
• 500g organic chicken breast: diced
• 1 cup button mushrooms: sliced
• 1 tbsp flour of choice (or cornstarch or arrowroot powder) 
• 2 tbsp Primal Multi beef organ powder
• 3/4 cup milk of choice (I use organic almond)
• 1 cup chicken broth or stock
• 1 egg (beaten into an egg wash) 
• 1 tbsp dried tarragon
• 1 tbsp garlic powder
• 1/2 tbsp dried oregano
• 1 packet ready-made gluten-free or spelt puff pastry (thawed) 
• Salt and pepper to taste

Method:

1. In a medium-large pot, add olive oil and the diced chicken breast. Season with salt and pepper, tarragon and oregano to taste and cook until lightly browned, around 5 minutes. Once the chicken is cooked, transfer it to a plate or bowl and set aside. 
2. To the same pan add the butter, along with the onions, zucchini and mushrooms. Season again with salt, pepper, tarragon, garlic and oregano. Also add the Primal Multi Powder. Cook until jammy, and full of flavour, about 5 minutes. 
3. Add the chicken stock and the milk of choice and stir through. Return the chicken to the pot along with the spinach and stir through to combine. Add the tbsp of flour, mix and let it simmer on low heat for 5 minutes, or until the sauce has slightly thickened. 
4. Preheat your oven to 195 degrees Celsius. Pour the filling mixture into a pie dish, and allow it to cool to room temperature (about 10 minutes). 
5. Place the sheet of puff pastry on top, ensuring you secure the edges. 
6. Lightly brush the egg wash, covering the entirety of the pie. Place it in the oven and bake for 25-30 minutes or until the pastry is golden and flaky. 
7. Take the pie out of the oven and set aside to cool for 5 minutes. Serve, dig in and enjoy! 

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About the Author

Gené is a qualified Naturopath (BHSc) who values how food can nourish, sustain, and support health. She creates wholesome, functional recipes that showcase natural ingredients, combining flavour with purpose.

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