Chicken Pot Pie

Well, we went from 65 degrees back to burrrr. That calls for some cold weather food, like chicken pot pie. Here is a recipe I adapted from wellplated.com, that only has crust on the top, to save some calories. It feeds the 5 of us and we usually have a piece or two left-over.

The ingredients I used were:

1 tablespoon extra-virgin olive oil

5 ounces cremini baby bella mushrooms

1.5 cups frozen peas and carrots

½ cup diced celery about 1 large stalk

1 ½ teaspoons garlic powder

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup all-purpose flour (I used GF)

2 cups unsweetened almond milk

2 cups cooked and shredded boneless, skinless chicken breasts (I used rotisserie chicken)

1 tablespoon chopped fresh thyme (1/2 tsp. ground thyme)

1 prepared pie crust (I used GF/dairy free)

1 egg lightly beaten with 1 tablespoon water to create an egg wash

Here is the recipe for cooking instructions: https://bit.ly/3kjbRIi