Comfort Food: Low-Carb Chicken Pot Pie Filling with Spinach

Ingredients

• 450 g Chicken thighs, diced
• 3 Spinach
• 1.5 tbsp Olive oil
• 1 small Yellow onion, diced
• 1 medium Carrots, diced(optional)
• 1 stalk Celery, diced(optional)
• 3 Garlic
• 300 ml Low-sodium chicken broth
• 1 tbsp Tomato paste
• 1 tsp Dried thyme
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tsp Arrowroot powder
• 2 tbsp Water
• 1.5 cups Crushed pork rinds
• 1 tbsp Olive oil (for topping)

Instructions

1. 1

   Heat olive oil in a skillet. Sauté onion (and carrots/celery if using) until softened and lightly browned, 6–8 minutes.

2. 2

   Add garlic and cook 30 seconds. Add diced chicken and cook until no longer pink (8–10 minutes).

3. 3

   Stir in tomato paste, thyme, salt, and pepper. Pour in chicken broth and simmer 5 minutes.

4. 4

   Mix arrowroot with water to make a slurry. Stir into the pot and simmer until thickened (1–2 minutes).

5. 5

   Fold in spinach until just wilted.

6. 6

   Spoon filling into 3 oven-safe ramekins. Combine crushed pork rinds with olive oil and sprinkle over the top.

7. 7

   Broil or bake at 220°C / 425°F for 6–8 minutes until topping is crisp. Rest 5 minutes before eating.