NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.5 cup Frozen peas

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Low-sodium chicken broth

1 tbsp Arrowroot starch

1 tsp Ghee

0.25 cup Whole wheat flour

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried thyme.

• 3

  Heat a small skillet over medium heat and sauté the diced onions, carrots, and minced garlic until the vegetables begin to soften.

• 4

  Add the seasoned chicken to the skillet and cook for 4-5 minutes until the exterior is lightly browned.

• 5

  In a small bowl, whisk the arrowroot starch into the cold chicken broth until no lumps remain.

• 6

  Pour the broth mixture and the frozen peas into the skillet, stirring constantly until the liquid thickens into a velvety gravy.

• 7

  Transfer the chicken and vegetable mixture into a small individual-sized oven-safe baking dish.

• 8

  In a separate bowl, combine the whole wheat flour, ghee, and water, mixing until a soft dough forms.

• 9

  Roll the dough out thinly on a floured surface and place it over the top of the baking dish, pressing the edges to seal.

• 10

  Bake for 15-18 minutes until the crust is golden-brown and the filling is bubbling.