Pot Pie

Pot Pie

This traditional pot pie recipe is enhanced with the savory flavor and added nutritional benefits of LonoLife Chicken Bone Broth. You're welcome.


Pie Crust Top

    • 1/4 pre-made pie crust dough

    Pot Pie Filling

          • 1 skinless boneless chicken breast, cut and cubed
          • 2 cups LonoLife Chicken Bone Broth
          • 1 cup sliced celery
          • ¼ cup diced onion
          • ¾ cubed carrots
          • 2 tbsp. butter
          • 2 tbsp. all-purpose flour
          • ⅓ cup milk of your choice
          • ¼ tsp. salt
          • salt and pepper to taste

      Egg Wash

            • 1 egg
            • 1 tbsp. Milk


              • Prepare Ingredients
              • 1. Preheat oven to 425 degrees. Make LonoLife broth according to instructions!

          Pot Pie Filling

                • 1.Combine chicken, carrots, celery, onion, and LonoLife broth in a medium bowl. Cook for 15 minutes over medium-high heat and let simmer until the chicken is cooked thoroughly.
                • 2.Drain the broth into a separate container and save it for your gravy!

            Make Gravy

                  • 1. Measure out 1 cup of LonoLife broth (you can discard the rest) and ⅓ cup milk.
                  • 2. Melt butter in a saucepan over medium heat and set aside. Whisk in flour. Cook until golden-caramel colored.
                  • 3. Slowly whisk in broth and milk, whisking out any lumps as they form.
                  • 4. Continue to stir for about 2 to 5 minutes or until the mixture thickens.
                  • 5. Remove gravy from heat. Mix in the chicken and vegetable mixture until fully combined. Add salt and pepper to taste.

              Final Assembly

                • 6. Scoop chicken-gravy mixture into 2 ramekins.
                • 7. Gently cut the pre-made pie dough to the size of the ramekins, and place the dough on top of each.
                • 8. Brush the pie dough with egg wash.
                • 9. Bake for 15-20 minutes, and enjoy!

              Leave a comment

              All blog comments are checked prior to publishing
              You have successfully subscribed!