Sharing this delicious pan of chicken pot pie while I sit here and eat the cold leftovers which are equally as delicious.

This is the ultimate one pot wonder and so nourishing and easy.

What you need (you can swap in so many different ingredients depending on what you have… this is just what I had available)

- around 700g of chicken thigh (about 8 pieces). You don’t need this much if you don’t want.
- frozen peas (no measurement… just pour until you think)
- pumpkin (1/3) and zucchini (1)
- 2 onions, diced
- 6 garlic cloves, crushed
- big tbsp of ghee
- around 2 tbsp of love ya guts bone broth powder plus around 3-4 cups of water (otherwise 3-4 cups of chicken stock/ broth)
- 1 heaped tbsp of love ya guts gelatin
- 1/3 cup of pure/ raw cream
- tbsp of dried thyme
- salt & pepper

Pastry- @caremepastry butter spelt pastry + egg yolk or milk to brush over at end.

Method

1. In a oven proof pan (otherwise just do the chicken filling mix and then transfer to an oven dish)… fry of onion, garlic and chicken in the ghee until golden
2. Add in chopped vegetables (pumpkin, zucchini & peas) - I added half pumpkin now and half just before I put the pastry on so half didn’t go mushy.
3. Cover with water, bone broth powder or stock
4. Add in all spices and herbs + gelatin
5. Stir and then let it simmer until liquid is thicker (should take around 15-20 mins)
6. Add cream and simmer for 5 mins
7. Place pastry on top however it suits your dish, brush milk or egg yolk over pastry and just add a few air holes in the pastry.
8. Pop in 180 degree oven for 15-20 mins until pastry is golden