Chicken and Portobello Mushroom Pot Pie
When it comes to savory baking, I love to go for a comfort food that reminds me of my childhood. Forget peas and carrots and put a new spin on the classic with this recipe.
Filling:
- 1 c. sweet onion, diced
- 2 c. baby portobello mushrooms, sliced
- 2 tbsp. olive oil
- 2 c. boneless, skinless chicken breast, cooked
- 8 oz. plant-based cream cheese
- 1 c. chicken broth
- 1 tsp. herbs de Provence
Topping:
- 1 c. almond flour
- 1 tsp. baking powder
- ½ tsp. fine sea salt
- ½ tsp. herbs de Provence
- 1 egg
- 2 tbsp. olive oil
- ½ c. plain almond milk
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Instructions:
For the filling:
-
- Preheat the oven to 350 degrees and spray a large cast-iron skillet with non-stick cooking spray.
- Cook the onion and mushrooms together in the olive oil over medium heat until they are tender.
- Shred the chicken and set aside.
- Stir in the cream cheese and broth with the onions and mushrooms until well blended. Stir in the chicken and herbs de Provence.
- Remove from the heat and pour the chicken mixture into the bottom of the skillet.
For the topping:
-
- In a medium bowl, mix all of the ingredients together with a whisk.
- Pour the topping over the chicken mixture and bake for 30 minutes.
