NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

3/4 cup chopped Carrots

1/4 cup Green Peas

1/4 cup chopped Celery

1/4 cup chopped Onion

1 clove Garlic, minced

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/4 cup Almond Flour

1/2 tsp Baking Powder

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Dice the chicken breast into bite-sized pieces.

• 3

  In a medium skillet, heat the olive oil over medium heat. Sauté the chicken until lightly browned, then remove and set aside.

• 4

  In the same skillet, add the chopped carrots, green peas, celery, onion, and minced garlic. Sauté for about 5 minutes until the vegetables begin to soften.

• 5

  Return the chicken to the skillet. Sprinkle the whole wheat flour over the mixture and stir to coat evenly.

• 6

  Slowly pour in the low-fat milk, stirring continuously until the sauce thickens and becomes creamy. Season with salt and pepper to taste.

• 7

  Transfer the creamy chicken and vegetable mixture into an oven-safe dish.

• 8

  For the golden biscuit topping, in a small bowl combine the almond flour and baking powder. Add a few drops of water until a soft dough forms.

• 9

  Crumble the biscuit dough evenly over the pot pie mixture.

• 10

  Bake in the preheated oven for 15-20 minutes or until the topping is lightly golden and the filling is bubbling.

• 11

  Allow the pot pie to cool for a few minutes before serving.