So this is kind of like chicken pot pie, except there is no crust on the top and I instead mixed what would have been the crust into the filling to make it creamy and rich. So it tastes like chicken pot pie, Paleo-style, but it is stew! And I pretty much call everything stew!
Man, it is freezing in Texas this week! It is 30 degrees right now and I would happily heat some of this tasty stew up and warm my insides!
Working out in this weather has been interesting...My second CrossFit competition is coming up in TWO WEEKS! Yikes, where did the time go? My only hope is that it's not 30 degrees, and that my boyfriend brings me some of this chicken pot stew for a happy post-WOD celebration!
This meal is also Zoned, but if you are not following the 40-30-30 guidelines, you don't need to be as specific with your measurements, and you certainly don't need to use as many vegetables if you don't want. But I like the bulk that it adds without the added guilt!
1) 1 1/2 pound of cooked shredded or diced chicken (24 ounces = 24 zone blocks protein)
2) 3 pounds of carrots, thinly sliced (10-11 zone blocks carbs) --- you can add less if you don't want it as carrot-y, but I like all the bulk it gave to the meal
3) 3 large onions, diced (8 cups raw = 13 blocks carbs)
4) 2 cups of chicken stock (or water, but it won't give as much flavor)
5) 3/4 cup of almond flour (24 blocks fat)
Optional: Salt & Pepper to taste
I made chicken stock in the crockpot the day before, via this recipe of mine, and then used the cooked chicken AND the stock from that recipe. Easy peasy!
1) Get out the biggest pan you have, because this is a lot of veggies!
2) Chop up your carrots and onions, and add them to your large pan over medium-high heat.
***Preheat your oven to 350 degrees now***
4) Once the veggies are cooked, stir in your two cups of chicken broth and your 3/4 cup of almond flour. Mix completely.