chicken and mushroom no crust pot pie - low carb

"pot pie" 

375ºF 20-30 minutes 8x8 baking dish

 2 tbsp olive oil

1 lb mushrooms, sliced

1 small onion or 2 shallots, diced  

2–3 celery stalks, diced  

1-2 carrots diced 

2 cloves garlic, minced

2 cups rotisserie chicken, shredded or cubed

1 tsp Dijon mustard 

1 tsp dried thyme 

½ tsp dried rosemary, sage or 

Salt

1–2 cups veg (choose low-carb): green beans, spinach, zucchini, cauliflower florets
(peas optional — higher carb)

2 to 2½ cups bone broth + 1 TB corn starch if GF if not make a roux

make 

in a pan that has a lid and can go into the oven, saute the mushrooms until browned and liquid is evaporated. 

add the onions, celery, carrots, and saute for 4-5 minutes then add the garlic.

take the cold bone broth add the 1 TB corn starch and stir to combine. 

next, stir in chicken, bone broth with corn starch, chosen veg, mustard, thyme/rosemary, salt. 

Simmer 8–10 min then put the baking dish into the oven and bake 20-30 minutes or until thicken and bubbly