NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

0.5 cup carrots

0.25 cup celery

0.25 cup frozen peas

0.75 cup chicken bone broth

1 tbsp arrowroot powder

0.5 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

2 tbsp almond flour

1 large egg white

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  Season chicken breast with a portion of the salt and pepper, bake until cooked through, and shred into bite-sized pieces.

• 3

  In a skillet, melt ghee over medium heat and sauté onion, carrots, and celery until softened.

• 4

  Whisk arrowroot powder into cold chicken broth until smooth, then pour into the skillet, stirring until the sauce thickens into a velvety gravy.

• 5

  Fold in the shredded chicken, peas, thyme, and the remaining salt and pepper.

• 6

  Transfer the filling mixture to a small oven-safe baking dish.

• 7

  In a small bowl, mix almond flour with the egg white and a pinch of salt to form a soft dough.

• 8

  Flatten the dough with your hands and place it over the chicken mixture to cover.

• 9

  Bake for 20-25 minutes until the crust is golden brown and the filling is bubbling.