Chicken and portobello pot pie

“When it comes to savory baking, I love to go for a comfort food that reminds me of my childhood,” says Emmy-winning chef and TV host Lara Lyn Carter. She gives home cooks permission to forgo the peas and carrots and put a new spin on classic pot pie.

For added comfort, she adds just the right amount of cheese, an ingredient that is always on hand in her refrigerator, plus her favorite olive oil, fresh from Georgia Olive Farms.

---

Chicken & Portabella Pot Pie

Yields: 4 to 6 servings

• 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.