Chicken Pot Pie

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

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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