NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

0.25 cup carrots

0.25 cup celery

0.25 cup frozen peas

1 tsp arrowroot powder

0.5 cup chicken bone broth

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 oz whole wheat pie crust dough

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the chicken breast into small, uniform half-inch pieces.

• 3

  In a medium oven-safe skillet or saucepan, melt the ghee over medium heat.

• 4

  Add the diced onion, carrots, and celery to the skillet, sautéing for 5-6 minutes until the vegetables begin to soften.

• 5

  Add the chicken pieces and cook until browned on all sides, about 4 minutes.

• 6

  Sprinkle the arrowroot powder over the chicken and vegetable mixture, stirring constantly for 1 minute to coat.

• 7

  Slowly pour in the chicken bone broth and coconut milk, stirring continuously to ensure a smooth consistency.

• 8

  Stir in the frozen peas, sea salt, black pepper, and dried thyme.

• 9

  Simmer the mixture for 3-5 minutes until the sauce has thickened into a rich, velvety gravy.

• 10

  If you used a saucepan, transfer the filling into a small individual baking dish; otherwise, leave it in the oven-safe skillet.

• 11

  Roll out the whole wheat pie crust dough and place it over the top of the filling, crimping the edges to seal and cutting a small slit in the center to allow steam to escape.

• 12

  Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbling beneath.

• 13

  Let the pot pie rest for 5 minutes before serving to allow the sauce to set properly.