Chicken Pot Pie Bake

Course Main Course

Keyword Chicken pot pie bake, Cozy dinner, High Protein

1.5 lbs chicken I used 1 lb chicken thighs + 0.5 lb chicken breast
1 tbsp Everything But the Leftovers seasoning Trader Joe's
16 oz bone broth
Fresh savory or sage
1 yellow onion diced
½ cup chopped celery
1 16 oz bag frozen mixed vegetables (carrots, corn, peas, and green beans)
⅓ cup flour swap with cornstarch to make it gluten free
1 tbsp butter
Kinder's Salt Pepper & Garlic (about 1 tsp - measure with your heart)
Onion salt about ½ tsp - measure with your heart
More Everything But the Leftovers seasoning about ¼ tsp
Pastry dough or biscuits I used Dufour Pastry Kitchen's gluten-free all-butter pastry
1 egg beaten (for brushing the top)

Add the chicken, Everything But the Leftovers seasoning, bone broth, and fresh savory to a crockpot. Cook on low until done - about 2 hours for smaller pieces, but adjust as needed.
In a cast iron or oven-safe skillet, melt the butter over medium heat. Add onion and celery, cooking until softened.
Then stir in the frozen vegetables and seasonings; cook for 5 minutes.
Sprinkle flour over the veggie mixture and stir until everything is well coated. Add in the cooked, chopped chicken and its broth. Bring to a gentle boil and simmer until the sauce thickens.
Once thickened, lay the puff pastry (or biscuits) over the top of the filling. Brush the pastry with beaten egg for a golden finish.
Transfer the skillet to the oven and bake at 400°F for 20-25 minutes, or until the pastry is puffed and golden brown.