NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Carrots

0.25 cup Frozen peas

0.25 cup Celery

0.25 cup Yellow onion

2 tsp Ghee

5 tbsp Whole wheat flour

0.5 cup Chicken broth

0.25 cup Almond milk

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a small mixing bowl, combine 4 tablespoons of the whole wheat flour with 1 teaspoon of cold ghee and the water, mixing until a soft dough forms.

• 3

  Roll the dough out into a circle slightly larger than your baking dish and set it aside.

• 4

  Heat the remaining 1 teaspoon of ghee in a skillet over medium heat and sauté the onion, carrots, and celery until they begin to soften.

• 5

  Stir in the remaining 1 tablespoon of flour and cook for 1 minute to create a light roux.

• 6

  Slowly whisk in the chicken broth and almond milk, simmering the mixture until it thickens into a smooth, creamy gravy.

• 7

  Fold in the cooked chicken, frozen peas, dried thyme, sea salt, and black pepper.

• 8

  Transfer the chicken mixture into an oven-safe ramekin or small baking dish.

• 9

  Place the prepared dough over the top of the dish, pressing the edges to seal.

• 10

  Bake for 15 to 20 minutes until the crust is beautifully golden and the filling is bubbling.