Chicken & Portabella 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 spray4 Tbsp extra-virgin olive oil, divided2 cups sliced portabella mushrooms1 cup diced sweet onion (preferably Vidalia)1 container (8 oz) plant-based cream cheese1 cup chicken broth2 cups shredded cooked chicken breast1 tsp herbes de Provence1 large egg1 cup almond flour½ cup unsweetened almond milk1 tsp baking powder½ 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.