Name: Clean Eating Chicken Pot Pie Stew
Ingredients: 1 tbsp avocado oil or ghee butter, divided; 2 cloves garlic, chopped; 2 large heads cauliflower, chopped into florets and divided*; 1 cup canned LIGHT coconut milk; 3 medium carrots, chopped into coins; 3 medium stalks celery, thinly sliced; 1 medium yellow onion, chopped; 4 cups chicken bone broth or low sodium vegetable broth, divided; 1 tbsp fresh thyme, chopped; 1 tbsp fresh rosemary, chopped; 1 ½ cups frozen French green beans; 1 ½ - 2 lbs cooked chicken, shredded or chopped; sea salt and black pepper, to taste

CategoryDinner, Lunch, Main Dish

Yields1 Serving

1 tbsp avocado oil or ghee butter, divided

2 cloves garlic, chopped

2 large heads cauliflower, chopped into florets and divided*

1 cup canned LIGHT coconut milk

3 medium carrots, chopped into coins

3 medium stalks celery, thinly sliced

1 medium yellow onion, chopped

4 cups chicken bone broth or low sodium vegetable broth, divided

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

1 ½ cups frozen French green beans

1 ½ - 2 lbs cooked chicken, shredded or chopped

sea salt and black pepper, to taste

In a large saucepan, place ½ tbsp avocado oil or ghee over medium heat. Throw in the garlic and let cook 1 minute, until fragrant. Add in 1 head of the cauliflower with ½ can of coconut milk and a good pinch of sea salt – note that the coconut milk will not cover the cauliflower and that’s okay.

Bring to a boil, then turn to simmer, cover and cook on medium heat for 10 minutes, until the cauliflower is fork-tender and very soft. Once cooked, pour all ingredients into a high-powered blender and blend until completely smooth. Add in 1 cup of the broth and blend again until well combined. Season to taste. Set aside.

While the cauliflower is cooking, start the remainder of the soup. In a large pot or dutch oven, combine ½ tbsp avocado oil or ghee butter over medium heat. Once warm, add carrots, celery, onions and the other head of cauliflower. Sauté for about 8 minutes, stirring occasionally.

Add 3-4 cups broth, thyme, rosemary, green beans, and another good pinch of salt. Cover and cook 15 minutes, stirring regularly.

Add the cauliflower puree to the soup, stir in chicken and cook for 10 more minutes uncovered.

Serve!

NOTES:

I suggest roasting the second head of cauliflower that will go into the stew – it just adds that much more flavor to the finished stew. Not a must, either way is great. If you choose not to roast, follow directions above. If you choose to roast…
Line a large sheet pan with foil or parchment paper and spray with a little avocado oil cooking spray.
Lay one head of cauliflower florets in a single layer on the tray and spritz with a little more cooking spray and a few pinches of salt and pepper.
Place in a 425 degree oven for 12 minutes, until slightly golden brown.
Remove from the oven and set aside. Stir into the soup when you add the chicken in the above directions.

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Ingredients