Ingredients
The following ingredients have 4 Servings
- 1 batch 3-ingredient Paleo Flatbread or Coconut Flour Naan found in my eBook
- 3 cups cooked chicken (white and dark meat (I used a whole chicken - see directions below for details))
- 2 tablespoons butter or ghee or fat of choice
- 1 onion (diced)
- 5 cloves garlic (minced)
- 1 pound peeled potatoes (roughly chopped)
- 1 pound peeled potatoes (diced)
- 2 cups chicken broth
- 1 cup full-fat canned coconut milk
- 3 carrots (chopped)
- 2 celery ribs (diced)
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne (optional)
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
Instruction
- Melt the butter in a dutch oven or heavy bottomed pot over medium heat.
- Add the onions and garlic and saute for 5 minutes, or until soft.
- Next, add the 1 pound of roughly chopped potatoes and chicken broth to the pot. Bring the broth to a boil then cover with a lid and reduce the heat to low. Cook for 10 minutes, or until the potatoes are fork tender.
- Turn the heat to low.
- Use a slotted spoon to scoop the potatoes into a blender. Add the coconut milk to the blender and puree. Set aside for now.
- Add the remaining cup of diced potatoes and the carrots to the pan (the carrots and potatoes should be about the same size).
- Bring the broth to a boil, cover with a lid and reduce heat to low. Cook for 9-10 minutes, or until the potatoes and carrots are fork tender.
- Add the celery, peas, spices, cooked chicken and pureed potatoes to the pan and mix well.
- Raise the heat to medium low and cook for 5 minutes.
- Pour the desired amount of filling into a casserole dish.
- Layer the 3-ingredient Paleo Flatbread on top of the casserole dish.
- Bake at 400F for 20-30 minutes or until the top of the crust is as crisp as you’d like it to be. (You can bake it longer for a crispier crust, just keep an eye on it so it doesn't burn).
