Chicken Pot Pie lovers, you’re going to love this recipe! It has all the goodness of this famous comfort dish without the added calories, fat and carbs! This is an easy dish and can be used with leftover chicken. I cook up a couple of organic bone-in whole chicken breasts over the weekend, and use the chicken in my dinners and salads all week.
1 16 oz bag Cascadia Farms organic mixed vegetables (for a quick recipe or cut up your own)
Two small stocks of Bok Choy, rinsed and chopped
8 Oz Chicken Bone Broth (homemade or use Kettle & Fire brand)
1/4 cup gluten free flour, sifted
1 TB Ghee
2 TBS avocado oil
Salt and pepper to taste
Spiralize zucchini in Spiralizer – set aside
Heat oil in pan and cook mushrooms, bok choy for five minutes
In a small 2/quart pan, put 1/3 cup of water with frozen mixed vegetables, cook 7-9 minutes
Transfer spiralized zucchini to the pan with mushrooms and bok choy. (zucchini will cook when you place broth in the pan and heat up the dish)
Place shredded chicken in dish and mix with vegetables.
In a separate pan put chicken bone broth with 1 TB ghee. Bring to a boil then add 1/4 cup of Gluten Free flour of choice, heat and whisk until smooth. If still having some lumps you can transfer to your blender and blend well.
Pour broth over chicken and vegetables, and cook for five minutes. Serve or save for later.
PS: I have this recipe and more in my new book, Take Command of Your Total Health, launching December 13-16! More information is coming your way!