- 1 tbsp ghee + 3-4 cloves of garlic (minced) - 2-3 cups chicken broth - 2 pulled rotisserie chickens - 1 tsp salt - ¾ tsp pepper - ½ tsp sage - ½ – 1 tsp onion powder - ¾ can of lima beans (rinsed & drained) - ¾ can of sliced carrots (rinsed & drained) - ½ – 1 cup heavy cream (you can sub with almond milk for dairy free) - ½ – 1 cup almond flour

1. Preheat oven to 375 degrees. 2. On the stove, bring everything to a boil (except the cream and almond flour). 3. Once boiling, add the cream and almond flour to the pot. 4. Reduce heat and simmer to thicken. 5. While mixture is thickening, make the paleo crust (see below). 6. Press half of the paleo dough into the bottom of a 9×13 dish. 7. Bake for 8 minutes. 8. Remove and pour the mixture on top. 9. Roll out remaining dough and cut pieces for the top (with cookie cutter or a glass cup) 10. Put it back in the oven and bake for 25 minutes. *Paleo Crust (found this recipe on the internet… I just can’t remember whose it is… it’s delicious, I promise.)* Mix the following ingredients with a fork until it is crumbly: 1. 2 cup almond flour 2. ¼ tsp salt 3. ¼ tsp ground sage 4. 2 tbsp ghee 5. 1 egg