Crustless Chicken Pot Pie

This Crustless Chicken Pot Pie is comfort food made simple—without the heaviness of traditional pie crust. Loaded with tender chicken, a medley of colorful veggies, and a creamy, savory sauce, it delivers all the cozy flavors you love in a lighter, low-carb version. It’s easy to throw together with pantry staples and makes for a warm, satisfying meal that’s perfect for weeknights or make-ahead lunches.

• 1 large diced onion

• 1/2 teaspoon garlic powder

• 1 teaspoon dried thyme

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 1/2 cup bone broth

• 1/4 cup oat flour

• 1 lb shredded cooked chicken

• 1 (12 oz) bag frozen peas and carrot

• 1 (15 oz) can corn

• 1 cup plain Greek Yogurt or cottage cheese blended

Directions:

1. Spray a Dutch oven or large pot with cooking spray. Heat over medium heat. Add in the diced onion and sauté for about 2-3 minutes.

2. Add in the garlic, thyme, salt, and pepper. Sauté for about 2 minutes.

3. Whisk in the oat flour. Add in the chicken broth and whisk for a few minutes to dissolve the flour. Add in the shredded chicken, pea and carrot mix, and corn.

4. Bring to a boil. Let simmer for 15 minutes, stirring occasionally until thick. Stir in the yogurt or cottage cheese blend at the end of cooking. Serve as is or with fresh parsley if desired.

Serves 6