NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, cooked and diced

0.25 cup Yellow onion, diced

0.25 cup Carrots, sliced

0.25 cup Celery, sliced

0.25 cup Frozen peas

0.5 cup Low-sodium chicken broth

1 tsp Arrowroot powder

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Almond flour

1 tbsp Ghee

1 tsp Fresh parsley, chopped

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a small skillet, melt half of the ghee over medium heat and sauté the onion, carrots, and celery until the vegetables are softened and fragrant.

• 3

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

• 4

  In a small jar, whisk the arrowroot powder into the cold chicken broth until completely smooth, then pour the mixture into the skillet.

• 5

  Simmer the filling for 3-5 minutes, stirring constantly, until the sauce thickens into a velvety gravy.

• 6

  In a small bowl, combine the almond flour with the remaining melted ghee and fresh parsley, mixing until a crumbly, buttery dough forms.

• 7

  Transfer the chicken filling into a small oven-safe ramekin or keep it in the skillet if it is oven-safe.

• 8

  Crumble the almond flour mixture evenly over the top of the filling to create a rustic crust.

• 9

  Bake for 12-15 minutes until the crust is beautifully browned and the filling is bubbling around the edges.