5-Ingredient Chicken Pot Pie Stew
All the taste of pot pie, in a quick and easy stew version. The topping is blended in with the chicken and vegetables to give a creamy, delicious feel to the simple meal.
Serves: 6Serves: 6
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees.
- Chop up your carrots, onions, and celery if you have not already. Also, cook and shred your chicken if you have not yet done so.
- Heat up a large skillet over medium-high heat. Add your vegetables and saute for 25-30 minutes, until everything is very tender.
- Add in your shredded chicken and stir to evenly distribute within the vegetables.
- Add your almond flour (and optional chicken stock) to the mixture, and evenly mix.
- In a large 9x13 baking dish, add your entire chicken/vegetable mixture.
- Bake for 1 hour.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more
about our diet and lifestyle at www.primalpalate.com
, Coconut Free
, Dairy Free
, Egg Free
, FODMAP Free
, Nightshade Free
, Nut Free
, Shellfish Free
, Specific Carbohydrate Diet
, Sugar Free
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