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Author:
Lara Lyn Carter
ABOUT CHEF LARA LYN CARTER:
Lara Lyn Carter is an Emmy Award winning television host, chef, and cookbook author. Her new cookbook, “Skinny Southern” which is all gluten and refined sugar free cooking, climbed all the way to #2 on Amazon’s Hot New Release list and sold out in 12 days. “Thyme for Sharing with Lara Lyn Carter”, which she hosted, created and produced aired the summer of 2015 as part of Georgia Public Broadcasting’s summer cooking line-up and received excellent ratings and praise. The show was nominated for four Emmys in the categories of: lighting; photography; director; and on camera talent for which Carter received her Emmy as host. In addition, Lara Lyn created and hosted “Savor the Good Life” with Raycom Media’s WALB, the NBC and ABC affiliate in Southwest Georgia, for three years.
Lara Lyn is considered Georgia’s “go to authority” on Southern entertaining. She converted to healthy, clean cooking and shares her vast experience and array of Southern recipes with a twist to her constantly growing followers. She has been featured on numerous television shows including The Food Network, as well as in magazines, newspapers, podcasts, and radio shows across the US and Canada
When not working, Lara Lyn keeps herself busy with her husband and their three sons ranging in ages from 22-years old, 17-years old to a 5-year old.To learn more about Chef Lara Lyn Carter, please visit: http://laralyncarter.com/
Comments:
Sunday’s are made for comfort food! My Chicken and Mushroom Pot Pie from “Skinny Southern Baking” is perfect! Enjoy!
INGREDIENTS
2 cups cooked chicken breast shredded (Springer Mountain Farms)
1 cups sweet onion diced, Vidalia if in season
2 cups baby portobella mushrooms sliced
2 tbsp olive oil
8 oz. plant based cream cheese (Kite Hill)
1 cup chicken broth
1 tsp. Herbs de Provence
1 cup Bob’s Red Mill GF Almond Flour
1 tsp. Bob’s Red Mill GF baking powder
1/2 tsp. fine sea salt
1/2 tsp. Herbes de Provence
1 egg
2 tbsp. olive oil
1/2 cup plain almond milk
DIRECTIONS
For the filling
2 cups cooked chicken (I use breast meat only)
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
For the topping
1 cup almond flour (Bob’s Red Mill)
1 tsp. baking powder (Bob’s Red Mill)
½. tsp. fine sea salt
½ tsp. Herbes de Provence
1 egg
2 tbsp. olive oil
½ cup plain almond milk
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.
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4/5/2021