Recipe - Chicken Pot Pie

What’s for dinner? How about some old fashioned comfort food that’s not only delicious but can be healthy too.

This template approach makes grandma’s recipe fit right in with today’s dietary guidelines - check it below!

Using a this flexible template based approach you can adjust to fit with your dietary goals and guidelines. Bonus points - it makes great leftovers !

Ingredient list - all easy to find at your local grocery store

2 cups cooked chicken - grill thighs or use pulled leftovers from slow cooker roasted chicken recipe

14 oz jar Epic chicken bone broth, great nutrition from pastured chickens

1 c mixed frozen veggies - carrots, peas, corn

1 c left over or frozen diced butternut squash or sweet potatoes

1/4 c sautéed onion

4-6 cherry tomatoes sliced

2 celery stalks, diced small

1/4 tsp salt and pepper to taste

1/2 tsp garlic minced or powder to taste

3 tbs fresh parsley chopped

1 tsp fresh thyme minced

1/2 cup heavy whipping cream

1/4 cup flour - ancient grains preferred

Italian spice blend - such as Greek Freak off Amazon

1 ready made pie crust or Stokes purple sweet potato or frozen potato cubes

4 medium (10-ounce) ramekins - Amazon

Directions

Thaw frozen veggies - in fridge overnight or thaw in microwave

Preheat oven to 375

In medium sauce pan - gently sauté onion, tomato, celery in olive oil until soft

Add - bone broth, all veggies, meat, rice and spices. Heat until hot, not boiling.

Add cream and flour, stir well and divide filling 4 ramekins

Option - use a slice of pre-baked sweet potato as the topper or go ahead and splurge on a crust top, spending 24g of your daily carb budget.

Pop it into oven for 5-10 min

Pull and let cool 5 min

Make 4 servings - also great as heat and eat leftovers ;-)