Skinny Girl Chicken Pot Pie

This Skinny Girl Chicken Pot Pie is the ultimate cozy dish to warm you up this season without weighing you down! Packed with protein from shredded chicken breast and bone broth, it keeps you full and fuelled while being gentle on your hormones. Unlike the traditional heavy, fat-filled pot pies, this version swaps out the crust and cream for hormone-friendly ingredients like cauliflower purée and sheep’s yogurt, which give it that creamy texture without the extra fat.

Plus, with nutrient-dense veggies like carrots, broccoli, and kohlrabi bringing a touch of natural sweetness and fiber, this meal is as good for your health as it is for your tastebuds. High protein and low fat make it a perfect way to keep your energy and hormones balanced as we head into colder months.

What you’ll need:

• 2 chicken breast, shredded

• 1 large carrot, chopped

• 1 rib of celery, chopped

• 1/2 of a yellow onion, chopped

• 2 cloves of garlic, minced

• 1.5 tbsp avocado oil

• 1 Kholrabi, chopped

• 2 cups of broccoli, cut into small florets

• 1 cup of puréed cauliflower

• 2 1/2 cups bone broth

• 1.5 tbsp tapioca flour

• 1/2 cup sheep’s yogurt

• 1/4 tsp thyme

• Salt and pepper to taste

For the crust:

• 2 slices of Ezekiel bread toasted

• 1/4 cup of nutritional yeast

• 1/2 tsp garlic powder

• 1/4 tsp salt

Directions (makes 1 smoothie)

1. In a large pot over medium heat, sauté onions, carrots, garlic, and celery in your avocado oil. Add salt and pepper and after about 7 mins add in kohlrabi. Cooke for another 5ish mins.

2. Next add in broccoli and broth and cover to help cook the broccoli for about 10 minutes.

3. While your broccoli cooks, add one cup of frozen cauliflower into a blender with a little bit of bone broth to create a purée. Add your purée to the pot with your chicken.

4. In a small bowl dissolve your tapioca flour with a little bit of water. Once dissolved, add to the pot to thicken.

5. At the very end, add in your sheep, yoghurt and thyme and more salt and pepper, if desired.

6. To make your topping, toast up your two slices of bread and grate it until you create a breadcrumb. In a small bowl, combine your breadcrumbs with the rest of your crust ingredients.

7. Divide between four servings and sprinkle 1/4 cup of the crust on each. That’s it, enjoy!

Nutrition Facts

• 442 Calories

• 21g Fat

• 24g Carbs

• 10g Fibre

• 37g Protein