1 Tbsp coconut oil
1 onion, chopped
24 oz frozen mixed vegetables, slightly thawed
4 cups organic Rotisserie chicken, chopped
3 cups chicken bone broth
½ tsp garlic powder
1 tsp dried thyme or all-purpose seasoning
1 ½ cups heavy cream
4 Tbsp arrowroot
Sea salt and pepper to taste
1 ½ cup Bob’s Red Mill gluten-free all-purpose flour
1 cup heavy cream
2 organic eggs
4 Tbsp Kerry Gold butter, melted
Fresh parsley, chopped - for garnish
Preheat oven to 350°. Melt coconut oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent. Stir in frozen vegetables, chicken, bone broth and spices. Bring the mixture to a boil.
Slowly add and stir the arrowroot into milk in a small bowl to make a slurry. Add this to the saucepan and stir into pot pie mixture. Simmer until the mixture thickens. Add salt and pepper to taste.
Remove from heat and pour the chicken pot pie mixture into an ungreased 9 x 13-inch casserole dish.
In a medium mixing bowl, add all of the topping ingredients and combine well with a fork or an electric mixer. Using a tablespoon add heaping spoonfuls on top of the casserole.
Bake for 30 minutes or until the topping starts to brown. Remove from oven and top with garnish. Serve hot!