SERVES
ACTIVE TIME
TOTAL TIME
This nostalgic favorite feels like a warm hug scooped from a bowl, only lighter and a little more blood sugar friendly than the usual version. We ditched the heavy roux and thickened the filling with gelatin and cassava flour; then swapped the puff pastry lid with a quick, fluffy cornbread. It hits all the right notes without sitting like a brick in your stomach.
FILLING
2 tablespoons salted butter
½ large white onion, diced
1 cup frozen peas
1 cup extra veggies, diced (celery, mushrooms, carrots, etc.)
1 ½ teaspoons salt
1 cup raw milk or coconut milk
½ cup bone broth (p. 108)
2 tablespoons gelatin powder
¼ cup cassava flour
3 cups cooked chicken, cubed or shredded (see roast chicken recipe, p. 221)
4 sprigs thyme
Tabasco, optional
Honey, optional
CORNBREAD TOPPING
1 cup all-purpose flour or gluten free flour of choice (cassava is my fav)
1 cup cornmeal or corn masa
3 tablespoons salted butter, melted
2 cups Bone Broth (p. 108)
1 teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
SERVES
ACTIVE TIME
TOTAL TIME
This nostalgic favorite feels like a warm hug scooped from a bowl, only lighter and a little more blood sugar friendly than the usual version. We ditched the heavy roux and thickened the filling with gelatin and cassava flour; then swapped the puff pastry lid with a quick, fluffy cornbread. It hits all the right notes without sitting like a brick in your stomach.
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© eating for life 2026
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