Simmer for 10-15 minutes to reduce and thicken.In a small saucepan, add the liquid stock and 1 tbsp cassava flour and whisk through.Then add in 2 tbsp of the bone broth in and add in the bay leaves, thyme and vegetables, mix through and let simmer.Add more ghee into the frying pan and add the chicken and fry for a few minutes.Sauté vegetables in ghee until softened and start to get some colour on them, then remove them from pan and set aside.Finely dice the carrots, leek, and celery.Cut chicken into cubes and pop into a bowl and mix through the garlic and let sit while you prep the vegetables.1 cup liquid vegetable or chicken stock.
The next step saw her adding the vegetables to a bowl before drizzling more ghee onto the pan and frying the chicken and garlic for a few minutes. She then finely diced the carrots, leek, and celery, and sautéed the vegetables in ghee until they softened and got some colour on them. Ingredients required for the pastry are: 1 cup cassava flour, 100g cubed salted butter, 4 tbsp ice water, 1 whisked egg (for egg wash).įor the filling, you will need: 700g chicken thigh, 2 carrots, 1 leek, 4 celery stems, 6-8 garlic cloves, 4 bay leaves, 2 tbsp curry bone broth, 1 cup liquid vegetable or chicken stock, 2-3 stems of fresh thyme.įirst, Jordan cut 700g of chicken thigh into cubes and mixed in 6-8 crushed garlic cloves in and let it sit in a bowl. Jordan Pie, who lives in New Zealand, shared a video to Instagram detailing the ingredients and process behind the ultimate chicken pot pie recipe that is perfect for winter
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