Cuisine Comfort Food, Fall and Winter Meals, Gluten-Free, Paleo, Whole-Food, Whole30
Large stock pot
1/2tablespoongheeor grass fed butter
1 1/2poundschicken breastcut into bite size pieces, about 1 inch
2teaspoonfresh parsleysnipped and chopped
1/4cupfrozen green peasoptional*
Potato Mash Ingredients
1 1/2poundsred potatoesabout 4 large
1/2cupfull fat coconut milk + 2 tablespoons
1/4 teaspoonblack pepper
Bring a large pot of lightly salted water to a boil. Add potatoes and cook until fork tender, about 10 minutes. Remove, drain, and return to pot. Roughly mash potatoes stirring in ghee, 1/2 cup coconut milk, salt, and pepper.
Preheat oven to 350°F.
Heat remaining ghee in a large skillet. Add onion, celery, carrots, and garlic. Season with salt and pepper and cook for about 3 minutes. Add cubed chicken, seasoning with parsley, and continue cooking until chicken is fully cooked through. Stir in frozen peas, if applicable to your dish. The peas will continue cooking in the over.
Transfer chicken mixture to a casserole dish. Top with potato mash, spreading with a spatula to evenly cover the chicken mixture. drizzle the remaining 2 tablespoons of coconut milk over the top of the casserole. With a fork, lightly break mash to allow milk to run down into the casserole. Transfer to oven and bake for 20 minutes. Change oven to “broil” and continue cooking for 5 minutes.
*Peas are a legume. Omit them to your preference. However, should you choose to consider them in your casserole, rock on! They truly give this dish that childhood comfort I set out to create!
Keyword All-In-One Meal, Carrots, Celery, Chicken Breast, Chicken Pot Pie, Coconut Milk, Ghee, Red potatoes