Pie Crust Top

• 1/4 pre-made pie crust dough

Pot Pie Filling

• 1 skinless boneless chicken breast, cut and cubed
• 2 cups LonoLife Chicken Bone Broth
• 1 cup sliced celery
• ¼ cup diced onion
• ¾ cubed carrots
• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• ⅓ cup milk of your choice
• ¼ tsp. salt
• salt and pepper to taste

Egg Wash

• 1 egg
• 1 tbsp. Milk

Instructions

• Prepare Ingredients
• 1. Preheat oven to 425 degrees. Make LonoLife broth according to instructions!

Pot Pie Filling

• 1.Combine chicken, carrots, celery, onion, and LonoLife broth in a medium bowl. Cook for 15 minutes over medium-high heat and let simmer until the chicken is cooked thoroughly.
• 2.Drain the broth into a separate container and save it for your gravy!

Make Gravy

• 1. Measure out 1 cup of LonoLife broth (you can discard the rest) and ⅓ cup milk.
• 2. Melt butter in a saucepan over medium heat and set aside. Whisk in flour. Cook until golden-caramel colored.
• 3. Slowly whisk in broth and milk, whisking out any lumps as they form.
• 4. Continue to stir for about 2 to 5 minutes or until the mixture thickens.
• 5. Remove gravy from heat. Mix in the chicken and vegetable mixture until fully combined. Add salt and pepper to taste.

Final Assembly

• 6. Scoop chicken-gravy mixture into 2 ramekins.
• 7. Gently cut the pre-made pie dough to the size of the ramekins, and place the dough on top of each.
• 8. Brush the pie dough with egg wash.
• 9. Bake for 15-20 minutes, and enjoy!