Chicken Pot Pies

GF*, DF - serves 4

INGREDIENTS:

• 2 chicken breasts, diced

• 1 small onion, finely diced

• 2 garlic cloves, finely diced

• 1 small carrot, diced

• 1 small head of broccoli, florets removed

• 2 stalk of celery, diced

• 1 1/2 cups sliced mushroom

• 1 small zucchini, diced

• 1/4 cup chopped parsley

• 1 sprig or 1 tsp thyme

• 1 sprig rosemary, leaved chopped or 1 tsp

• 1/2 tbsp lemon juice

• 1 cup vegetable stock

• 1 1/2 tbsp bone broth concentrate (optional but worth it)

• 1 can coconut cream 270ml

• Mashed sweet potato or puff pastry to top

METHOD:

1. Preheat the oven to 180 degrees C and prepare 4 pie pots.

2. If using mashed sweet potato, cube and boil here. Season, mash and set aside.

3. In a medium-low heated frypan, add a drizzle of olive oil. Brown the chicken and set aside.

4. Now add the onion and garlic and saute for 1 minute.

5. Add in the veggies and a small ladle of water. Cook for 5 minutes.

6. Add in the herbs, stock, broth, coconut cream and bring to a simmer. Simmer for 10 minutes.

7. Add the lemon juice. Taste and adjust salt and pepper if needed.

8. Add the chicken back in and mix together.

9. Divide mixture between the pots and top with sweet potato or pastry.

10. Place in the oven on a tray and bake for 20 minutes or until the pastry is golden.