Not Your Momma’s Chicken Pot Pie

Preheat oven to 375 F.

Heat 1/2 tablespoon of oil in a medium frying pan over medium heat. Add chicken into the hot oil and cook it for 5-6 minutes per side or until done. Then remove it from the pan and place it to the side to cool. Once cooled, chop it into bite-size pieces and set aside.

Heat the remaining olive oil in the pan and sauté the vegetables and garlic for 5 minutes. Then remove pan from heat and set aside.

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. Then set it aside.

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

In a large bowl mix together the vegetables, chicken, and cream cheese mixture. Pour this into a pie dish. Top with the half-and-half and egg mixture and the rest of the cheese.

Sift together the dry ingredients: baking powder, flour, and salt in a mixing bowl. Then add 1 cup half-and-half, the agave, and softened butter to the bowl. Using the bread hook on your stand mixer knead the dough until evenly mixed. Then spread dough out on a floured surface and roll out until about 1 inch thick.

Place pie crust on top of the filling ingredients and score the top of the pie to let the steam escape. Bake for 45-55 minutes.