Chicken & Portabello Pot Pie

Chicken & Portabello Pot Pie


nonstick cooking spray

4 Tbsp extra-virgin olive oil, divided

2 cups sliced portabella mushrooms

1 cup diced sweet onion (preferably Vidalia)

1 container (8 oz) plant-based cream cheese

1 cup chicken broth

2 cups shredded cooked chicken breast

1 tsp herbes de Provence

1 large egg

1 cup almond flour

½ cup unsweetened almond milk

1 tsp baking powder

½ tsp fine sea salt


Preheat oven to 350°F. Spray large cast-iron skillet with nonstick cooking spray; set aside.

In large skillet, heat 2 tablespoons oil over medium heat. Add mushrooms and onion and cook 8 to 10 minutes or until tender, stirring occasionally. Add cream cheese and broth and stir until well blended. Stir in chicken and herbes de Provence.

Spread mixture evenly in prepared cast-iron skillet.In medium bowl, with whisk, stir remaining ingredients including remaining 2 tablespoons oil until well combined. Pour topping evenly over chicken mixture. Bake 30 minutes or until top is golden brown.

Recipe from Feast & Field