INGREDIENTS
1 cup
| 140 grams gluten free all purpose flour blend
1/2 tsp
salt
1/2 tsp
dried thyme
1/2 tsp
dried parsely
1/4 cup
| 60 grams cold butter cut into pieces or coconut oil (coconut oil should be a consistency that is easy to scoop and not melted)
1
egg, divided
2 tbsp
| 30-45 ml ice cold water
1 1/2 cups
potatoes, diced (peeling is optional)
2
medium or large carrots diced carrots
2 tbsp
olive oil, divided
1 lb
boneless, skinless chicken breasts cut into 1 inch chunks
1/2 tsp
salt + pepper, each
1
medium yellow or white onion, chopped
1 tsp
dried thyme
1/2 tsp
dried parsly
1 1/2 cups
| 360 ml low sodium chicken broth
3 tbsp
| 27 grams gluten free all purpose flour