This gluten-free version of a classic comfort food is bursting with flavor and Portobello mushrooms. It won’t take you long to whip up or to finish your first helping!
Ingredients
- Filling
- 2 cups cooked chicken
- 1 cup sweet onion diced
- 2 cups baby Portobello mushrooms sliced
- 2 tbsp. olive oil
- 8 oz. plant based cream cheese (I use Kite Hill)
- 1 cup chicken broth
- 1 tsp. Herbes de Provence
- Topping
- 1 cup almond flour
- 1 tsp. baking powder
- ½ tsp. fine sea salt
- ½ tsp. Herbes de Provence
- 1 egg
- 2 tbsp. olive oil
- ½ cup plain almond milk
Directions
Cook the onion and mushrooms together in the olive oil over medium heat until they are tender. Shred the chicken and set aside. Stir the cream cheese and broth in with the onion and mushrooms until well blended. Stir in the chicken and herbes de provence. Remove from the heat and set the mixture aside.
Spray a large cast iron skillet with non stick cooking spray. Pour the chicken mixture into the bottom of the skillet. In a medium bowl mix all of the ingredients together for the topping with a whisk. Pour the topping over the chicken mixture. Bake at 350 degrees for 30 minutes.
Lara Lyn Carter, southern chef and Georgia agricultural ambassador, recently won her first Emmy in the category of On Camera Talent for hosting Thyme for Sharing with Lara Lyn Carter, which she also created and produced. As both a television and private chef, Lara Lyn has entertained and cooked for people from coast to coast and at numerous food and wine festivals, including the Telluride Wine and Food Festival in Colorado and the Food Network South Beach Wine and Food Festival in Miami. Her cookbook, Skinny Southern, releases March 1.
