Erewhon Pasture-Raised Chicken Pot Pie
ErewhonErewhon Pasture-Raised Chicken Pot Pie
Ingredients
For the Filling
- 1 1/2 pounds Erewhon Organic Chicken Breast Boneless/Skinless, cut into 1-inch pieces
- 2 tablespoons organic olive oil
- 1 organic yellow onion, diced
- 1 cup Erewhon Organic Celery & Carrot Sticks, diced
- 1 cup organic cremini mushrooms, sliced
- 1 cup organic frozen peas
- 1/4 cup organic all-purpose flour
- 2 cups Erewhon Chicken Bone Broth
- 1/2 cup organic heavy cream
- 1 teaspoon fresh organic thyme, chopped
- 1/2 teaspoon fresh organic rosemary, chopped
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon freshly ground black pepper
For the Crust
- 1 sheet organic puff pastry, thawed
- 1 Erewhon Regenerative Organic Certified Pasture Raised Large Eggs, beaten, for egg wash
Instructions
- 1
Preheat oven to 400°F. In a large oven-safe skillet or Dutch oven, heat the organic olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
⏱️ 10 min•🌡️ 400
- 2
Add the diced organic yellow onion, Erewhon Organic Celery & Carrot Sticks, and organic cremini mushrooms to the skillet. Sauté until vegetables are softened, about 8-10 minutes.
⏱️ 10 min
- 3
Sprinkle the organic all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
⏱️ 1 min
- 4
Gradually whisk in the Erewhon Chicken Bone Broth and organic heavy cream, stirring until the mixture thickens. Add the fresh organic thyme, fresh organic rosemary, Himalayan pink salt, and freshly ground black pepper. Bring to a simmer.
⏱️ 5 min
- 5
Return the cooked chicken to the skillet. Stir in the organic frozen peas. Remove from heat.
⏱️ 2 min
- 6
Carefully place the thawed organic puff pastry over the chicken and vegetable filling. Trim any excess pastry, leaving about a 1/2-inch overhang. Crimp the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.
⏱️ 5 min
- 7
Brush the top of the puff pastry with the beaten Erewhon Regenerative Organic Certified Pasture Raised Large Egg wash for a golden-brown finish.
⏱️ 2 min
- 8
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let stand for 5 minutes before serving.
⏱️ 30 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Pasture-Raised Chicken Pot Pie
Ingredients
For the Filling
- 1 1/2 pounds Erewhon Organic Chicken Breast Boneless/Skinless, cut into 1-inch pieces
- 2 tablespoons organic olive oil
- 1 organic yellow onion, diced
- 1 cup Erewhon Organic Celery & Carrot Sticks, diced
- 1 cup organic cremini mushrooms, sliced
- 1 cup organic frozen peas
- 1/4 cup organic all-purpose flour
- 2 cups Erewhon Chicken Bone Broth
- 1/2 cup organic heavy cream
- 1 teaspoon fresh organic thyme, chopped
- 1/2 teaspoon fresh organic rosemary, chopped
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon freshly ground black pepper
For the Crust
- 1 sheet organic puff pastry, thawed
- 1 Erewhon Regenerative Organic Certified Pasture Raised Large Eggs, beaten, for egg wash
Instructions
- 1
Preheat oven to 400°F. In a large oven-safe skillet or Dutch oven, heat the organic olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
⏱️ 10 min•🌡️ 400 - 2
Add the diced organic yellow onion, Erewhon Organic Celery & Carrot Sticks, and organic cremini mushrooms to the skillet. Sauté until vegetables are softened, about 8-10 minutes.
⏱️ 10 min - 3
Sprinkle the organic all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
⏱️ 1 min - 4
Gradually whisk in the Erewhon Chicken Bone Broth and organic heavy cream, stirring until the mixture thickens. Add the fresh organic thyme, fresh organic rosemary, Himalayan pink salt, and freshly ground black pepper. Bring to a simmer.
⏱️ 5 min - 5
Return the cooked chicken to the skillet. Stir in the organic frozen peas. Remove from heat.
⏱️ 2 min - 6
Carefully place the thawed organic puff pastry over the chicken and vegetable filling. Trim any excess pastry, leaving about a 1/2-inch overhang. Crimp the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.
⏱️ 5 min - 7
Brush the top of the puff pastry with the beaten Erewhon Regenerative Organic Certified Pasture Raised Large Egg wash for a golden-brown finish.
⏱️ 2 min - 8
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let stand for 5 minutes before serving.
⏱️ 30 min•🌡️ 400