Not Your Mommas Chicken Pot Pie

1. 1

   Preheat oven to 375 F.

2. 2

   Heat 1/2 tablespoon of oil in a medium frying pan over medium heat.

3. 3

   Add chicken into the hot oil and cook it for 5-6 minutes per side or until done.

4. 4

   Then remove it from the pan and place it to the side to cool.

5. 5

   Once cooled, chop it into bite-size pieces and set aside.

6. 6

   Heat the remaining olive oil in the pan and saute the vegetables and garlic for 5 minutes.

7. 7

   Then remove pan from heat and set aside.

8. 8

   In a small pot combine wine, cream cheese, and 1/2 cup of the shredded cheddar and heat over low heat until melted and warm.

9. 9

   Then set it aside.

10. 10

    Combine 1/2 cup of the half-and-half and egg in a small bowl and whisk.

11. 11

    Set aside.

12. 12

    In a large bowl mix together the vegetables, chicken, and cream cheese mixture.

13. 13

    Pour this into a pie dish.

14. 14

    Top with the half-and-half and egg mixture and the rest of the cheese.

15. 15

    Sift together the dry ingredients: baking powder, flour, and salt in a mixing bowl.

16. 16

    Then add 1 cup half-and-half, the agave, and softened butter to the bowl.

17. 17

    Using the bread hook on your stand mixer knead the dough until evenly mixed.

18. 18

    Then spread dough out on a floured surface and roll out until about 1 inch thick.

19. 19

    Place pie crust on top of the filling ingredients and score the top of the pie to let the steam escape.

20. 20

    Bake for 45-55 minutes.

* Per serving · 4 servings · Values may vary.