Name: Pot Pie Party
Yield: Serves 6
Ingredients: 2 teaspoons cayenne pepper; salt and pepper; 2 cups button mushrooms, chopped; 2 cups almond milk; 8 fresh sage leaves; 1 roll phyllo pastry; 1 cup frozen peas; 2 leeks, chopped; 1 cup peeled and chopped butternut; 2 tablespoons flour; 1 brown onion, chopped; 1 cup apple cider vinegar; 4 chicken breast fillets coconut oil; 2–3 teaspoons fresh thyme leaves; 1½ cups chicken stock; 2 cloves garlic, minced; 4 tablespoons salted butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

WHOLE

By Melissa Delport

Published 2018

About

I love this recipe because there is something special about receiving your own individual pot pie. The best part about it is you get your own fair share of pie crust. You can make any filling, such as a vegetable alternative, and use this same crust technique at your next lunch.

Ingredients

4 chicken breast fillets coconut oil
1 cup apple cider vinegar
1 brown onion, chopped

Method

Put a medium-sized saucepan over high heat and add the chicken, 4 tablespoons coconut oil and the apple cider vinegar. Simmer for 12 minutes or until the chicken is cooked through. When it’s ready, remove it all from the saucepan and set aside to cool. Once cooled, shred the chicken using two forks.