HIGH-PROTEIN CHICKEN POT PIE

1️⃣ Preheat your oven to 400°F.

2️⃣ In a large skillet, heat olive oil and sauté onions, carrots, and mushrooms until softened. Add garlic and cook until fragrant!

3️⃣ Sprinkle in the flour and stir to coat the veggies. Cook for about 1 minute to get rid of the raw flour taste!

4️⃣ Slowly pour in the chicken broth, stirring continuously until the mixture begins to thicken.

5️⃣ In a blender, combine cottage cheese and half-and-half until completely smooth and creamy!

6️⃣ Stir shredded chicken, peas, rosemary, thyme, garlic powder, onion powder, salt, and pepper into the skillet.

7️⃣ Pour in your creamy cottage cheese mixture and stir everything together. Simmer gently until warmed through and thickened. Avoid boiling!

8️⃣ Transfer everything to a baking dish and cover with puff pastry. Cut a few small slits on top and brush with egg wash for that perfect golden finish!

9️⃣ Bake for 25–30 minutes, or until the crust is golden, puffed, and flaky!

🔟 Let cool for a few minutes, then DIG IN!! 🥧🤎