NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 cup cremini mushrooms

0.25 cup yellow onion

0.25 cup carrots

0.25 cup frozen peas

0.5 tsp olive oil

0.5 cup chicken bone broth

1 tbsp arrowroot powder

0.25 cup plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 medium whole wheat tortilla

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the chicken breast into bite-sized pieces and finely chop the onion, carrots, and mushrooms.

• 3

  Heat the olive oil in an oven-safe skillet over medium heat. Add the chicken and cook until browned on all sides.

• 4

  Add the onion, carrots, and mushrooms to the skillet. Sauté for 5-7 minutes until the vegetables are tender and the mushrooms have released their moisture.

• 5

  In a small bowl, whisk together the chicken bone broth and arrowroot powder until no lumps remain.

• 6

  Pour the broth mixture into the skillet, stirring constantly until the sauce thickens and becomes glossy.

• 7

  Remove the skillet from heat. Stir in the frozen peas, dried thyme, sea salt, black pepper, and Greek yogurt until the sauce is creamy and well combined.

• 8

  Place the whole wheat tortilla over the top of the chicken mixture, pressing down slightly to seal the edges.

• 9

  Transfer the skillet to the oven and bake for 10-12 minutes, or until the tortilla crust is golden brown and crisp.

• 10

  Allow the pot pie to cool for 5 minutes before serving directly from the skillet.