Nothing screams winter comfort food more than home made pie, am I right? This one is packed full of veggies and cooked in bone broth paste so also has amazing nutritional benefits as well as being super tasty!
Here’s how to make it:
Ingredients:
- 3 chicken breasts
- 2 leeks
- 1 tbsp chopped rosemary
- Handful parsley
- 1 bunch spinach or 2 handfuls baby spinach leaves
- 1 tbsp butter
- 1 tbsp olive oil
- 2 rashes nitrate free bacon
- 1 tbsp Gevity bone broth
- 150ml pure cream
- 1 tbsp cornflour or tapioca flour (optional if you prefer it thicker)
- 1 sheet puff pastry. I like to use either Careme spelt or pure butter puff by Pampas.
Method:
Thinly slice the leek and spinach, dice the chicken and bacon and finely chop the rosemary and parsley.
In a pan, melt the butter and cook the leeks, herbs and spinach until soft. Add the bacon and remove once it has browned. Add the olive oil and cook the chicken in batches until sealed. Add the veggie/bacon mix back into the pan and pour in the cream and bone broth paste. Simmer for about 10 minutes or until thickened. If you would prefer the sauce even thicker, mix the cornflour with a little milk and stir through the mix.
Preheat oven to 200C. Add the pie mix into an ovenproof dish and top with the pastry. Brush with a whisked egg or milk and cook for 25-30 minutes or until the pastry is golden.
Image & Recipe from Jo Kate Nutrition @jokate_nutrition
