It’s the season for baking in the oven, and this recipe is always delightful. You can substitute canellini beans for chicken if you prefer.

CHICKEN POT PIE

For the filling:

• 1 pound chicken breasts, cubed (or 2 cups canellini beans)

• 1/4 cup olive oil

• 3 celery stalks, chopped

• 1 small yellow onion, chopped

• 1 cup cremini mushrooms, chopped

• 3 cloves garlic, minced

• 2 carrots, chopped

• 1/2 teaspoon each thyme, rosemary and oregano

• 1/4 cup arrowroot

• 1 cup chicken broth

• 1 cup frozen peas

• 1/4 cup hemp or almond milk

• Salt and pepper to taste

For the topping:

• 1/4 cup coconut flour

• 1 1/2 cups almond flour

• 1 teaspoon each: baking soda and baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon coriander

• 1/4 cup coconut oil or butter

• 1/4 cup almond or hemp milk

• 1 tablespoon apple cider vinegar

• 2 eggs, beaten

Chop all the vegetables and saute them with olive oil in a deep skillet. Start with onions and cook those for 5 minutes on medium heat. Add chicken. Add celery and carrots next, and cook 5 minutes more. Add mushrooms and garlic and saute for another 5 minutes. Add a splash of water or vinegar if vegetables are sticking to the skillet.

Add arrowroot, chicken broth, and milk, and whisk well until all the arrowroot is dissolved.

Cook on low heat, uncovered, until mixture becomes thick.

Add the peas, turn off the heat, stir well, and set aside.

Preheat oven to 400 degrees.

Mix all the topping ingredients together in the order listed. Cut the coconut oil into the dry ingredients so it forms little balls that are coated in four.

Oil a 9 inch pie plate with olive oil. You can also use 8 individual ramekins if you prefer.

Pour the filling into it, then spoon the topping over it. You can leave the topping in clumps.

Bake at 400 degrees for 20 minutes.