This is my go-to clean comfort food recipe on a cold winter day. The chicken pot pie is loaded with veggies and topped with low carb almond flour biscuits.
I made this clean and nutrient dense comfort food by using collagen rich bone broth, almond flour biscuits, and organic chicken.
How To Make Chicken Pot Pie
To make this pot pie recipe, start off by searing the chicken thighs in a wide dutch oven pot. The entire recipe will be cooked in this one pot, resulting in massive flavor.
Remove the chicken from the pot and go in with all the veggies. Cremini mushrooms, carrots, celery, onions and season with thyme, salt, and pepper. Cook the veggies for a long time, about 25 minutes until soft and wilted down.
Add the frozen peas to the pan along with the chopped chicken and 2 cups of chicken bone broth. Cook for 15 minutes then add the tapioca starch slurry and cook another 5 minutes.
Top the pot pie mixture with biscuit batter and bake for 25 minutes in a 350F oven. Allow to cool and enjoy!
Try my other comfort food recipes: