Ingredients
2 tbsp ghee (or coconut oil for dairy-free)
4 cloves garlic, minced
2 cups mushrooms, diced
10 oz frozen mirepoix blend (or 2 cups diced onion, carrot & celery)
1 cup frozen peas
4 cups cooked chicken (shredded or cubed)
2 tbsp tapioca flour (or cornstarch)
1.5 cups chicken broth
1 cup coconut milk (or heavy cream)
1 tsp sea salt
1 tsp ground pepper
1 tsp Italian seasoning
1 tsp ground sage
Instructions
Prep your ingredients: Mince garlic and dice mushrooms. Have everything else ready.
Sauté: Heat ghee in a large skillet over medium. Add garlic and mushrooms. Cook 2–3 minutes.
Veggies & chicken: Add mirepoix blend, peas, and cooked chicken. Cook 5–6 minutes until veggies soften.
Make slurry: Whisk tapioca flour into chicken broth until smooth.
Deglaze & combine: Pour broth into the pan, scraping the bottom. Stir in coconut milk.
Season: Add salt, pepper, Italian seasoning, and sage. Stir and simmer on low until thickened (about 4–5 more minutes).
Serve warm and enjoy that creamy, cozy flavor—no crust needed!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350 per serving
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g