Consider your meal prep upgraded 👌🏻 COTTAGE CHEESE CHICKEN POT PIES Makes 5 servings INGREDIENTS 1 lb ground chicken (93/7%) 8 oz chicken bone broth 1 can corn 4 cups frozen peas and carrots ¼ cup flour 2 cups 2% cottage cheese, ¼ cup water 1-2 Tbsp Better Than Buillon paste 1 puff pastry sheet (I use Pepperidge Farms) Full recipe: 2550 kcal, 184 protein, 236 carb, 107g fat Per serving: 510 kcal, 37g protein, 47g carb, 22g fat INSTRUCTIONS 1. Set the puff pastry out to thaw. Preheat the oven according to the puff pastry package instructions. 2. Heat a large skillet over medium heat. Add the ground chicken (no added oil) and 1-2 teaspoons salt. Cook until about halfway done, breaking it up as it cooks. 3. Add the corn, peas, and carrots to the skillet and cook until the vegetables are softened. 4. Stir in the flour and bone broth, mixing until a thick consistency forms. 5. In a blender, blend the cottage cheese with water until smooth and similar in texture to sour cream. 6. Add the blended cottage cheese and Better Than Bouillon to the skillet. Stir and cook until fully combined and warmed through. 7. Divide the mixture evenly into 5 oven-safe meal-prep containers. 8. Cut the puff pastry into 20 even strips. Lay 4 strips over each container, then bake according to the puff pastry package instructions until golden #mealprep #highprotein #macrofriendly #mealprepideas #easymealprep