Comfort food 🤝 goals COTTAGE CHEESE CHICKEN POT PIE INGREDIENTS Makes 5 servings 1 lb ground chicken (93/7); sub chicken breast for lower fat 16 oz chicken bone broth 1 white onion (optional) 1 15oz can corn 4 cups peas & carrots ¼ cup flour 2 cups 2% cottage cheese, 2-4 Tbsp water 2 cloves garlic 1 puff pastry sheet 2 tsp Better Than Buillon paste 1 tsp thyme INSTRUCTIONS 1. Preheat the oven to 400°F. 2. Cook the chicken in a very large skillet until fully cooked. Remove from the skillet and set aside. 3. In the same skillet, cook the onion, peas and carrots until soft. 4. Then, add the garlic, thyme, half of the chicken bone broth, corn, flour, and Better Than Bouillon. Stir and cook until combined and slightly thickened. 5. In a blender, blend the cottage cheese with a small amount of water until it reaches a sour cream-like consistency. 6. Add the other half of bone broth to the skillet, then stir in the blended cottage cheese. 7. Add the cooked chicken back into the skillet and mix well. 8. Divide the mixture evenly into 5 oven-safe meal prep containers. 9. Top each container with puff pastry and brush with egg. 10. Bake at 400°F for 20 minutes and enjoy! Full recipe (5 servings): 2,685 kcal Per serving: 537 kcal, 39g protein, 49g carb, 21g fat #cottagecheeserecipes #highprotein #macrofriendly #balancedmeals #mealprep