Ingredients
- 2 Tbsps grass-fed butter or ghee
- 1 large onion, finely chopped
- 3 medium carrots, peeled and diced
- 12 oz button mushrooms, sliced
- 4 fresh garlic cloves, minced
- 2 Tbsps GF flour or Arrowroot powder
- 1 cup chicken bone broth
- 1/2 cup canned unsweetened coconut milk
- 2 Tbsps Dijon mustard
- 3 cups cooked chicken, shredded or chopped
- 1 cup frozen green peas
- For the topping:
- 2 large Yukon potatoes, peeled and sliced into thin rounds
- 1 Tbsp grass-fed butter or ghee melted
- sea salt and ground black pepper to taste
- fresh parsley
Directions
- 1
Preheat your oven to 400 degrees f.
- 2
Grease a large baking dish lightly with a very small amount of avocado oil or olive oil.
- 3
Melt the butter in a large pot over medium heat. Saute the onion, carrots, mushrooms, and garlic for around 5 minutes, stirring frequently.
- 4
Meanwhile, in a small dish, whisk together your flour and stock until there are no visible lumps.
- 5
Pour this stock slurry over the sauteed veggies, then stir in the coconut milk and mustard.
- 6
Add in your cooked chicken and frozen peas, then stir to combine.
- 7
Allow the sauce to simmer over low heat for a few minutes until it begins to thicken. Transfer your creamy chicken mixture into a baking dish using a spatula to get everything into the dish.
- 8
Arrange your potato slices nicely over the sauce in the dish as shown and baste with the melted butter.
- 9
Season with sea salt and pepper. Bake in your preheated oven for 30-35 minutes or until the potatoes are tender and golden.
- 10
During the last minute of baking time, you may want to turn your oven up to high broil in order to create nicely browned crispy potatoes.
- 11
Sprinkle with fresh chopped parsley if desired.
- 12
Allow your beautiful creation to sit for a few minutes to cool just a bit before serving.