NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

0.5 cup sweet green peas

0.5 cup diced carrots

0.25 cup diced yellow onion

0.25 cup diced celery

0.25 teaspoon ghee

0.5 cup low-sodium chicken broth

0.25 cup unsweetened almond milk

1 teaspoon arrowroot powder

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.5 teaspoon dried thyme

0.5 ounce whole wheat puff pastry

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Heat the ghee in an oven-safe skillet over medium heat and sauté the diced chicken until it is lightly browned on all sides.

• 3

  Add the diced onion, carrots, and celery to the skillet, cooking for approximately 5 minutes until the vegetables begin to soften.

• 4

  Stir in the sweet green peas, dried thyme, sea salt, and black pepper to combine the flavors.

• 5

  In a small bowl, whisk together the chicken broth, almond milk, and arrowroot powder until no clumps remain.

• 6

  Pour the liquid mixture into the skillet and simmer for 3 minutes, stirring constantly until the gravy becomes velvety and thick.

• 7

  Place the whole wheat puff pastry over the top of the skillet mixture, cutting two small slits in the center for steam to escape.

• 8

  Transfer the skillet to the oven and bake for 15-20 minutes until the crust is golden brown and puffed.