This creamy crustless chicken pot pie is really so easy to make! Throw some leftover shredded or cubed chicken in with frozen veggies and thick, a creamy sauce and you'll have a healthy comfort food dinner ready in 20 minutes.
Prep garlic and mushrooms as noted. Gather remaining ingredients to have them ready.
Heat a large skillet over medium heat and add in ghee. Once melted, add in the minced garlic and mushrooms and cook for 2-3 minutes, stirring occasionally.
Add in the frozen mirepoix blend, peas and cooked chicken. Stir and cook for 5-6 minutes, until the frozen veggies thaw and soften.
Measure out the chicken broth and add in tapioca starch. Stir with a whisk to mix well.
After the veggies have cooked for 5-6 minutes, Pour in the chicken stock mixture into the pan and scrape the bottom of the pan to deglaze.
Add in the coconut milk and stir well to mix.
Season with salt, pepper, Italian seasoning and sage. Stir well and turn heat down to low. Simmer on low heat until everything reaches a thick, stew-like consistency, about 4-5 more minutes.