Classic Chicken Pot Pie With Bone Broth
Ingredients
2 pie crusts room temperature
4 cups Kettle & Fire Chicken Bone Broth
2 cups mixed vegetables frozen
2 boneless and skinless chicken breast cubed
¼ cup butter
¼ cup flour plus more for dusting
½ cup milk
1 egg for egg wash, optional
Preparation
1
Heat the oven to 350°F.
2
Place the pie crusts on a well-floured surface. Place the top of each ramekin on top of the pie crusts, leaving a few inches in between each one. With a knife, trace ¾ inches around each ramekin, cutting into the pie crust.
3
In a large pot over high heat, cook the chicken bone broth, frozen vegetables and chicken breast until the chicken is no longer pink in the middle and the vegetables are fork tender, about 15 minutes.
4
Drain the chicken bone broth, saving 2 cups to use for the filling. Set aside the cooked vegetables and chicken.
5
In a large sauce pan over medium heat, melt the butter. Whisk the flour into the pan with the butter. Slowly add in the reserved chicken bone broth and milk to create a gravy.
6
Bring the gravy to a boil. Reduce the heat and let simmer for 2 minutes, stirring occasionally to reduce any clumps.
7
Once the gravy has slightly thickened, remove the pan from the heat and add the chicken and vegetables.
8
Scoop the chicken, vegetable and gravy filling into the ramekins.
9
Cover each ramekin with a circle cut from the pie crust, carefully pressing on the edges. With a sharp knife, cut two slices in the top of the crust for steam vents. (Optional: For a more golden crust, brush an egg wash over the crust by beating together 1 egg and 1 tablespoon of milk.)
10
Place the filled ramekins on a baking sheet and transfer to the oven. Cook until the crust is golden, about 20 minutes.
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About
This chicken pot pie recipe is bursting with flavor and nutrition thanks to the addition of chicken bone broth. You'll love the taste and texture, with a flaky buttery pie crust and thick, creamy gravy that brings it all home.
Yield:
4 Servings
Added:
Wednesday, August 30, 2017 - 4:58am
