Chicken Pot Pie - Recipe

Chicken Pot Pie

February screams for warm, flavourful and savoury pies! KK absolutely nailed this dish using only the best in our own grown veggies, herbs, home raised chicken and homemade seasoning and milk.

2 cup potatoes

1 cup celeriac

1 cup chopped carrots

1 diced onion

2 cloves garlic

1 teaspoon garlic powder

1 chopped leek

1/2 cup butter for sautéing 1/2 cup for on top of phyllo

1 cup flour

1 - 1.5 teaspoon salt

2 teaspoon thyme.

2 teaspoon pepper

1 teaspoon dried parsley

3 cup chicken broth

1.5 cup cream or oat milk

4 cups cubed cooked chicken.

1/2- 1 pack of phyllo depending on size of casserole dish

Optional frozen peas and we forgot to add our frozen corn but you can do 3/4cup- 1 cup each of those.

She started by oven baking our gorgeous chicken breast for a half hour, let cool and then shredded them. Moved on to boiling the cubed potatoes and celeriac for about 5-10 minutes and then strained. She diced up rainbow carrots, Patterson onions, garlic and leeks, sautéed all of them up for a couple of minutes. Seasoned heavily with salt, pepper, thyme, garlic powder, and flour. Let all of the flour cook out and then added homemade oat milk, chicken broth and dried parsley. The shredded chicken, potatoes and celeriac get added into the mix and brought to a boil. All of that goodness gets moved into a casserole dish and KK started working on rolling up each phyllo sheets and drizzling butter on top. Finally she popped it into a 425 oven until she was golden brown and bubbly.

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