Chicken and Mushroom Pot Pie

Ingredients

• 2 cups cooked chicken breast shredded (Springer Mountain Farms)
• 1 cups sweet onion diced, Vidalia if in season
• 2 cups baby portobella mushrooms sliced
• 2 tbsp olive oil
• 8 oz. plant based cream cheese (Kite Hill)
• 1 cup chicken broth
• 1 tsp. Herbs de Provence
• 1 cup Bob's Red Mill GF Almond Flour
• 1 tsp. Bob's Red Mill GF baking powder
• 1/2 tsp. fine sea salt
• 1/2 tsp. Herbes de Provence
• 1 egg
• 2 tbsp. olive oil
• 1/2 cup plain almond milk

Directions

For the filling

2 cups cooked chicken (I use breast meat only)
1 cup sweet onion diced
2 cups baby Portobello mushrooms sliced
2 tbsp. olive oil
8 oz. plant based cream cheese (I use Kite Hill)
1 cup chicken broth
1 tsp. Herbes de Provence

For the topping
1 cup almond flour (Bob’s Red Mill)
1 tsp. baking powder (Bob’s Red Mill)
½. tsp. fine sea salt
½ tsp. Herbes de Provence
1 egg
2 tbsp. olive oil
½ cup plain almond milk

Cook the onion and mushrooms together in the olive oil over medium heat until they are tender. Shred the chicken and set aside. Stir the cream cheese and broth in with the onion and mushrooms until well blended. Stir in the chicken and herbes de provence. Remove from the heat and set the mixture aside.

Spray a large cast iron skillet with non stick cooking spray. Pour the chicken mixture into the bottom of the skillet. In a medium bowl mix all of the ingredients together for the topping with a whisk. Pour the topping over the chicken mixture. Bake at 350 degrees for 30 minutes.

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