Chicken Pot Pie

Ingredients:

- 2 large potatoes, cut into 1 in cubes

- 2 chicken breasts, cut into 1/2in cubes

- 2 tbsp butter (or lactose-free ghee)

- 1 carrot, diced

- 1 cup green beans, chopped into 1/2in segments

- 1/2 onion, diced

- 1 tsp ginger

- 2 cloves garlic

- 1 cup milk

- 1 tbsp corn starch

- 1 1/2 cup chicken stock

- 1/2 tsp black pepper

- 1 tsp thyme

- 2 tsp salt

Preparation:

- In a medium-sized pot, submerge all potatoes in water. Boil water. Then lower heat slightly and continue to boil for 20-30 minutes, until the potatoes are soft. Mash the potatoes with a potato masher.

- Heat 1 tbsp butter in a skillet on medium-high heat. Stir fry chicken until done. Take the chicken out and set aside.

- In the same skillet, add the remaining butter. Stir fry onion, ginger, and garlic until aromatic. Add chicken stock and simmer for 10 minutes.

- Mix corn starch and milk until the starch is fully dissolved. Add the milk mixture to the skillet. Simmer for another 10 minutes. Stir occasionally. Add the chicken and mix well.

- Transfer the chicken mixture into a baking pot. Smear the mashed potato on top. Bake in oven at 350F for 30 minutes.