This one-pan chicken pot pie is comfort food at its best — creamy, cozy, and full of flavor, but healthier and easier than the classic. Instead of a full pie crust, our version has a simple puff pastry topping for a bit of indulgence, plenty of nutritious veggies, and thanks to the bone broth, added protein, collagen and essential nutrients. It's a nourishing, satisfying dish perfect for any night of the week!
Ingredients:
- 1 packet Homestyle instant bone broth
- 1-3 cups of frozen peas and carrots (depending on if you want more veggies or less)
- 1 shallot, chopped
- 2-3 celery stalks, chopped
- ½ tbsp olive oil for sautéeing
- 1/2 cup of cream or milk
- 1.5 cups of water
- 3 tbsp flour
- 1 egg (for egg wash)
- 1-2 cups of rotisserie chicken, shredded
- ½ a bunch of parsley to garnish
- a few sheets of puff pastry (no more than 1 box)
- Optional salt, to taste
How to:
- Sauté shallot and celery in olive oil in a cast-iron or oven-safe pan. Remove celery and shallot from the pan.
- Add 1.5 cups of water and bone broth to the pan, and stir until smooth.
- Add milk, flour, sautéed celery and shallots, frozen carrots and peas, shredded chicken, and mix thoroughly.
- Cut slightly defrosted puff pastry sheets into rectangles and layer them over the mixture (your crust). Brush with egg wash.
- Bake at 375–400°F for 25-35 minutes until the top is golden brown.
- Top with fresh parsley and enjoy!
