Creamy Spring Chicken Pot Pie

Nothing is cozier than warm pie, topped with buttery flakey homemade pastry for some weekend baking. Spring's almost here and this Creamy Spring Chicken Pot Pie is the ultimate comfort food for any weekend!

Here’s what you’ll need

Prep Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4 – 6

Ingredients
1 tablespoon cold pressed Extra Virgin olive oil
1 tablespoon butter
1 cup potatoes, diced
1 cup carrots, diced
1 cup leek, sliced
½ cup celery, sliced
4 tablespoon gluten free oat flour
500g chicken breast, cubed
1 tablespoon minced garlic
1 cup sweet corn
2 cups chicken stock
1 teaspoon salt
1 teaspoon dried Herbs de Provence
1 Homemade piecrust (refer to precooking tips)

1. Heat the oil over medium heat adding potatoes, carrots, leek and celery and cook until the leek and celery are soft, roughly about 5 minutes.
2. Coat the vegetables by adding the oat flour and butter and cook for a further 2 minutes. Add the chicken, minced garlic and sweet corn and sauté for 5 minutes.
3. Add the rest of the ingredients, reduce to a low heat and simmer for 30 - 40 minutes until the liquid has reduced to a thick consistency. Top with homemade piecrust, bake at 200 degrees Celsius for 30 minutes, or until brown and serve.

Precooking Tips
- When I don’t have fresh chicken stock on hand, I use Kallo stock cubes. They are organic, gluten and lactose free and extremely low on salt making them a convenient shortcut for homemade broth. If you can’t find these, try to look for stock that is low sodium, making it a healthy alternative.
- My go to recipe for homemade piecrust is by Kayley on The Kitchen McCabe. It is buttery, flakey and insanely delicious. Her tips are incredibly helpful too for a beautiful finish.