Chicken Pup Pie
Cozy Fall Dish
Cedric & Edith loved this chicken pie. It was cold and rainy out and they’d been cuddling and playing all morning. Edith has been home for about a month now and still feels a little like she has to fight for her food. She is slowly learning that she will not be hungry here! Although if you ask Cedric he will tell you he is starving.
Chicken Pup Pie
Makes about two 4oz ramekin sized pot pies
1 chicken breast, skin on bone in
1 chicken liver
1/2 medium carrot
1/2 stick celery
Small handful of white mushrooms (always use store bought, not wild)
1 tbsp (15g) yogurt
1/8 tsp (tiny dash) turmeric
Your dog’s supplements (I used Precious Greens which has sea kelp for iodine & calcium)
Add chicken breast and liver to a small-medium pot. Cover in water. Bring to a boil on high heat, then turn heat to low and simmer for 20 minutes.
Meanwhile, dice the carrot, celery, and mushrooms.
Add the chopped veggies into the pot and continue simmering for another 20 minutes.
Remove chicken breast and liver. Place onto a cutting board. Keep simmering the veggies on low heat until the water is mostly reduced.
Separate the egg yolk from white. Add the yolk into the pot to cook.
Chop up the chicken and liver into small pieces, removing all bones. Remove the pot with vegetables from the stove. Stir in the chopped chicken, liver, yogurt, turmeric and your dog’s supplements.
Whip the egg white with a whisk or milk frother until stiff peaks form (thick, shiny, and stands up on its own when you remove the whisk)
Prep your oven to broil (High heat setting to just crisp up the top). Scoop chicken mix into oven safe ramekins. Spread egg white on top. Broil for about 6 minutes or until top is golden brown.
Remove from oven. Let cool for at least 15 minutes, then serve.