Holly Furtick

Ingredients

  • 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

Directions

  • Preheat oven to 375 degrees.
  • On the stove, bring everything to a boil (except the cream and almond flour).
  • Once boiling, add the cream and almond flour to the pot.
  • Reduce heat and simmer to thicken.
  • While mixture is thickening, make the paleo crust (see below).
  • Press half of the paleo dough into the bottom of a 9×13 dish.
  • Bake for 8 minutes.
  • Remove and pour the mixture on top.
  • Roll out remaining dough and cut pieces for the top (with cookie cutter or a glass cup)
  • 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:

  • 2 cup almond flour
  • ¼ tsp salt
  • ¼ tsp ground sage
  • 2 tbsp ghee
  • 1 egg

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