This chicken & mushroom pie is a comforting but nourishing favourite! Made with tender organic chicken thighs from Eumundi, it’s rich in iron, zinc & B vitamins to support energy & immune function. The bone broth gravy provides collagen, amino acids & minerals to support gut, joint & skin health, while the mushrooms bring antioxidants & prebiotic fibres to feed your gut microbiome. We topped it off with the most delicious flaky puff pastry which makes it the perfect blend of wholesome & warming.
Recipe & Photography by Courtney Sutton @selfbycjs
makes: 6 | time: 45 mins
Ingredients:
- 1 sheet of Careme puff pastry, defrosted
- 1kg Eumundi Meats Chicken thigh, bite-sized pieces
- 250g Bulla Park Mushrooms, sliced
- 2 leeks, thinly sliced
- 1 tbsp garlic, crushed
- 1 tbsp extra virgin olive oil
- 2 tbsp grass-fed butter
- 3 tbsp flour
- 2 heaped tbsp Best Of The Bone Original Bone Broth
- 2 cups water
- 1 tsp chicken stock powder
- 150ml Maleny Sour Cream
- Generous pepper
Method:
- Preheat oven to 220°C. Set aside a medium casserole or baking dish.
- In a large frying pan or saucepan over medium-high heat, heat olive oil & butter. Add leeks & garlic & fry until slightly translucent & cooked down. Add in chicken & cook for 5 minutes, then add mushrooms & cook until softened.
- Add flour into mixture & stir. Cook off for about 2 minutes, stirring continuously. Add in stock powder, bone broth & water & stir until sauce begins to thicken. Reduce heat to low. Stir through sour cream. Set aside.
- Place your defrosted pastry on a clean surface & place your desired baking dish upside down on top of it. Trace your dish with a sharp knife to create the lid of your pie.
- Place pie mixture into the dish. Gently place pastry over the top. You may like to brush an egg wash over the top to ensure your pastry bakes golden. Prick a couple holes in the top of your pastry.
- Bake for 15 minutes on 220°C & then reduce heat to 180°C until pastry is golden to your liking. Serve hot.
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