Add the garlic.
Add the carrots - I used yellow carrots!
Sautée everything until the vegetables are softer and the chicken is cooked through.
Add the chicken stock.
Remove some of the liquid (a few tablespoons should work) and mix it in a small bowl with the tapioca flour. It should be liquidy and easy to pour. Add the tapioca mixture back to the main pot.
Add the salt, pepper, onion powder and garlic powder. Cook on a medium heat until the sauce thickens and then remove from the heat.
Add the chicken and vegetables to the bottom of the casserole dish or sheet pan.
Pour the "Chicken Soup" over the vegetables and mix well.
Sprinkle the poppy seeds over everything.
Melt some butter in a pan (this is optional).
Top with crushed crackers (optional), and pour over melted butter (optional).
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