Chicken Pot Pie Casserole

ingredients

▢ 4 cups of cooked chicken breast (cooked, grilled or roasted), diced
▢ 2 cups of chicken broth
▢⅔ cup of mascarpone cheese (see notes)
▢ 2 medium-sized carrots, rolled
▢ 1 Tasse celery , diced
▢½ chopped onion
▢⅔ 1 cup chopped green beans, frozen
▢ 1 serving of crackers, use Monterey Jack in place of cheddar cheese
▢ 2 tbsp. Butter
▢1 tbsp. Olive oil
▢¼ tsp. Pepper to Taste

Chicken Pot Pie Casserole

INSTRUCTIONS

Heat a medium skillet and add butter and olive oil. When the butter has melted, add the onion, celery, carrot, salt and pepper. Fry for 10 minutes until tender.
Then add chicken broth and mascarpone. Once the mascarpone has melted, add the green beans and chicken, then continue cooking for a further 5 minutes, preheating the oven while stirring the cookie dough.I recommend using Monterey Jack cheese in the cookie dough instead of cheddar whenever possible. Add ¼ teaspoon of xanthan gum and continue stirring until the sauce thickens. Preheat the oven to 400F.
Pour the chicken mixture into a 9″ x 13″ skillet that has been sprayed with nonstick spray. Take a dollop of cookie dough and pour 8 equal portions onto the pan.Bake for 25-30 minutes or until cookies are golden brown. Refrigerate or freeze leftovers in an airtight container for a few days.