Chicken Pot Pie

Crust:
2 cups flour (suggests Almond)
1/2  cup Parmesan Cheese
1/2 tsp sea salt
4 Tbsp butter (cold and cut in pieces)
1 egg

Filling:
5 Tbsp butter, melted
1 onion chopped
3-4 carrots chopped
3-4 potatoes peeled and chopped  (soaked in cold water)
1 cup mushrooms
2 1/4 cups chicken stock (room temperature)
1 cup milk
5 cups chicken cooked and diced
1 cup peas
Parsley and Thyme to taste

Preheat oven to 350 degrees.
Pulse all ingredients for crust in food processor until it forms a ball and set aside.

Melt butter in large pot and add onions and carrots.  drain potatoes and add to pot.  Cook until veggies are brown (10-15 minutes).  Add Mushrooms and cook for 3-5 more minutes.

In a small bowl, whisk together 2 Tbsp flour and 1/4 chicken stock.  Add mixture along with remaining chicken stock to pot and bring to boil until moisture thickens.  add milk and cook for 2 minutes.  Add chicken, peas, and spices.  Remove from heat.

Pour filling in a baking dish and break crust into bite sized pieces on top. 

Bake for 15-20 minutes. 

I added cheese because I LOVE cheese on pretty much everything.