✨ Beyond the Bowl: OSK Chicken Pot Pie

This is the recipe we've been wanting to share for a long time. Our Old Fashioned Chicken Soup was practically made to become a pot pie — the rich bone broth base, the tender chicken, the medley of vegetables — it all comes together into the most comforting, nourishing pot pie you can imagine. And it comes together in under 30 minutes.

What you'll need:
— 1 container OSK Old Fashioned Chicken Soup
— 1 sheet store-bought puff pastry, thawed
— ½ cup frozen organic peas
— 1 tablespoon arrowroot powder or cornstarch (to thicken)
— Salt, pepper, and fresh thyme to taste
— 1 egg, beaten (for pastry wash)

How to make it:
1. Preheat your oven to 400°F.
2. Pour the OSK Old Fashioned Chicken Soup into a small saucepan over medium heat. Add the frozen peas and stir in the arrowroot powder to thicken the broth slightly — about 3 to 4 minutes until it coats the back of a spoon. Season to taste with salt, pepper, and fresh thyme.
3. Pour the filling into a small oven-safe baking dish or individual ramekins.
4. Lay the puff pastry sheet over the top, pressing the edges down to seal. Score the top lightly with a knife to let steam escape and brush generously with beaten egg for a beautiful golden finish.
5. Bake for 18 to 22 minutes until the pastry is deeply golden and the filling is bubbling around the edges.
6. Let rest 5 minutes before serving — if you can wait that long.

Why it works: the 48-hour bone broth base gives this pot pie a depth of flavor that no store-bought filling can replicate. The collagen-rich broth thickens naturally and beautifully — creating that classic pot pie richness without any heavy cream or complicated technique.

Serves 2 — ready in 30 minutes. Pure comfort. 🥧