This chicken & mushroom pie is a comforting but nourishing favourite! Made with tender organic chicken thighs from Eumundi, it’s rich in iron, zinc & B vitamins to support energy & immune function. The bone broth gravy provides collagen, amino acids & minerals to support gut, joint & skin health, while the mushrooms bring antioxidants & prebiotic fibres to feed your gut microbiome. We topped it off with the most delicious flaky puff pastry which makes it the perfect blend of wholesome & warming.

Recipe & Photography by Courtney Sutton @selfbycjs

makes: 6 | time: 45 mins

Ingredients:

• 1 sheet of Careme puff pastry, defrosted
• 1kg Eumundi Meats Chicken thigh, bite-sized pieces
• 250g Bulla Park Mushrooms, sliced
• 2 leeks, thinly sliced
• 1 tbsp garlic, crushed
• 1 tbsp extra virgin olive oil
• 2 tbsp grass-fed butter
• 3 tbsp flour
• 2 heaped tbsp Best Of The Bone Original Bone Broth
• 2 cups water
• 1 tsp chicken stock powder
• 150ml Maleny Sour Cream
• Generous pepper

Method:

1. Preheat oven to 220°C. Set aside a medium casserole or baking dish.
2. In a large frying pan or saucepan over medium-high heat, heat olive oil & butter. Add leeks & garlic & fry until slightly translucent & cooked down. Add in chicken & cook for 5 minutes, then add mushrooms & cook until softened.
3. Add flour into mixture & stir. Cook off for about 2 minutes, stirring continuously. Add in stock powder, bone broth & water & stir until sauce begins to thicken. Reduce heat to low. Stir through sour cream. Set aside.
4. Place your defrosted pastry on a clean surface & place your desired baking dish upside down on top of it. Trace your dish with a sharp knife to create the lid of your pie.
5. Place pie mixture into the dish. Gently place pastry over the top. You may like to brush an egg wash over the top to ensure your pastry bakes golden. Prick a couple holes in the top of your pastry.
6. Bake for 15 minutes on 220°C & then reduce heat to 180°C until pastry is golden to your liking. Serve hot.