Crustless Chicken Pot Pie

Scale

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

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!

Find it online: https://tastychow.com/crustless-chicken-pot-pie/

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