{Macro Friendly Chicken Pot Pie}

{Macro Friendly Chicken Pot Pie}

Hello cupcakes!

Who likes Chicken Pot Pie? I have a healthier version to share with you. 

The Macros for 1/7 of the recipe:

259 calories, 5.1 g fat, 18.2 g carbs, & 34.6 g protein

Here's what you need for the filling:

1-1/2 lb of cooked chicken breast, shredded

2-4 T Anthony's Goods Arrowroot Flour

1 cup of almond milk

salt & pepper to taste

1 cup of chicken broth

1 pkg. of frozen beans (mine had 4 servings in the bag)

1 pkg. of frozen mixed vegetables (again, 4 servings per bag)

Here's what you need for the "biscuit" part:

98 grams of Quest Unflavored Protein Powder

28 grams of Anthony's Goods Almond Flour

28 grams of Anthony's Goods Coconut Flour

1 cup of almond milk

1 egg

1/4 tsp onion powder

1/4 tsp garlic powder

Directions

-Preheat oven to 350 degrees and grease an 8X8 pan

-I cooked my chicken in a skillet and then saved the juices for the gravy

-In the skillet, add 2 T of arrowroot flour, 1 cup of almond milk, 1 cup of chicken broth, salt, and pepper

-Continue to stir the gravy and add more arrowroot flour as needed to make the gravy

-Once the gravy is thickened, add the shredded chicken to the gravy & stir to combine

-Next, stir in the frozen veggies and cook until the veggies are no longer frozen

-Scoop the filling mixture into the greased pan

-Next, make the biscuits in a separate bowl

-Add all of the biscuit ingredients to the bowl and stir to combine

-Add the biscuit batter to the top of the filling in an even layer

-Place the pan in the oven and cook for 15-20 minutes or until the biscuit layer is finished cooking

-Store the leftovers in the refrigerator

Yields: 7 servings

I prepped this during the weekend and I will be having it all week!

ENJOY!

Later Taters

"It's a beautiful day, don't let it get away."