Chicken Pot Pie

4 Tablespoons of Butter

½ Cup Onion Diced

½ Cup Celery Diced

½ Cup Carrots

½ Cup Corn

1 Cup Peas

½ Teaspoon Onion Powder

½ Teaspoon Garlic Powder

½ Teaspoon Thyme

½ Teaspoon Rosemary

¾ Teaspoon Himalayan Pink Salt

¼ Teaspoon Cracked Pepper

½ Cup Heavy Cream

1 Tablespoon Coconut Aminos

2 Cups Chicken Bone Broth

3 Cups Rotisserie Chicken or Baked Turkey

3 Tablespoons All Purpose Flour

6 – 8 Buttermilk Biscuits for Serving, Try my easy sourdough recipe  https://foodsocial.io/recipe/sourdough-buttermilk-biscuits/

ASSEMBLY

1. In a medium sized skillet, melt the butter over medium heat. 
2. Add the onions, celery, and carrots.  Sauté until lightly tender, about 5 minutes. 
3. In a small bowl mix together the onion powder, garlic powder, thyme, rosemary, pink salt, and cracked pepper. 
4. Add the seasonings, cream, bone broth, and coconut aminos to the skillet and mix well.
5. Slowly whisk the flour into the skillet, heat on low until thickened.
6. Add the corn and peas, mix until fully combined and heated through.
7. Serve over warm buttermilk biscuits.
8. ENJOY!