One-Pot Chicken Pie

Ingredients:

• 600g Chicken Thigh
• 1 x Onion, diced
• 3 x Cloves Garlic (or to taste), minced
• 1 x Carrot, diced
• 1 x Head of Broccoli, chopped
• 1 cup diced Pumpkin
• Veggies of choice (add your favourites)
• 1 x Tin Coconut Cream
• 1 Tbsp Gevity RX Bone Broth
• 1/2 Cup Water
• 1 Tbsp Cell Squared Liver Powder
• 1 Tbsp Green Curry Paste (to taste)
• Creme Butter Pastry (enough to cover the pie dish)
• Ghee for frying

Method:

1. Sauté the veggies: In a large pot, heat a tablespoon of ghee over medium heat. Add the diced onion and minced garlic, cooking until aromatic and translucent. Toss in the diced carrot and cook for a further few minutes. Once softened, remove the veggies from the pot and set them aside.

2. Brown the chicken: In the same pot, add another tablespoon of ghee and brown the chicken thighs. Cook for about 5 minutes on each side until golden.

3. Combine and flavour: Return the cooked veggies to the pot with the chicken, stirring to combine. Add the green curry paste and allow it to fry for 1-2 minutes to release its flavours.

4. Simmer: Pour in the coconut cream, water, bone broth, liver powder, and your choice of vegetables (such as broccoli and pumpkin). Stir everything together and bring to a gentle simmer. Lower the heat and let it cook for about 2 hours, allowing the flavours to deepen and the chicken to become tender.

5. Assemble the pie: After 2 hours of simmering, transfer the chicken and vegetable mixture into a pie dish. Cover with the creme butter pastry, pressing the edges to seal the filling inside.

6. Bake: Preheat the oven to 180°C. Bake the pie for about 20 minutes, or until the pastry is golden and crisp.

7. Serve: Remove from the oven and let the pie cool slightly before serving. This dish is perfect for family dinners and guaranteed to be a hit!