In a perfect world I would eat seasonally keeping with what’s coming out of the garden at the time but realistically, that’s just not going to happen. In this country, in this time of history, we are spoiled with refrigeration, we can light our world at any time of day or night and we can make chicken pot pies without going out back to kill the chicken, pick the veggies from the garden or make butter from whole, raw milk given that morning.
I think this recipe feels a little more like a fall meal than a Spring one but I was considering more of what can I make myself to take for my lunches this week at work based on what I had in the freezer. This was p.e.r.f.e.c.t.
They were individual.
They were just the right size for a single serving.
They included satisfying flaky pastry crust with chicken and veggies.
They were also beautiful and delicious.
They would be easy enough to make in small glass jars that you can put lids on but I just covered mine with some wrap and took it to work that way.
Serves 4 or covers your lunches for 4 days.
Savory Pie Crust recipe.
Bone Broth recipe.
- ½ recipe gluten-free Savory Pie Crust {see link above}
- 1 recipe for roux {recipe follows}
- 1 cup cooked chicken, chopped
- 1 lb. frozen mixed veggies
- Egg wash
- Combine roux, chicken and veggies.
- Pour into 4, one cup ramekins.
- Divide pastry dough into four pieces.
- Roll each piece into a rough circle a little larger than the opening of the ramekin.
- Place dough on top and form a pinched crust edge.
- Make egg wash: Mix 1 egg + 1 tsp. water together and brush on top of dough.
- Bake at 350˚ until top is golden brown around the edges, about 25-30 minutes.
- 1 Tbls. butter
- 3 Tbls. gluten-free flour mix (I use America's Test Kitchen recipe)
- 1 c. bone broth {see link above for recipe}
- ¾ c. whole milk or milk alternative
- ½ tsp. fresh thyme (reserve a little for topping pastry)
- salt & pepper to taste
- Melt butter in a saucepan.
- Add flour and whisk to a paste.
- Slowly add bone broth, whisking to keep smooth.
- Add milk and bring to a boil.
- Cook for one minute at a slow boil.
- Remove from heat, add thyme, salt and pepper.