Serves: 4 Prep time: 60 minutes Ingredients: 2 Cups Chicken, chopped 10 ounces Baby Bell Mushrooms, Sliced 1/2 Cup Celery, chopped 1/2 Cup Carrots, chopped 1/2 Cup Onions 2 Cups Unsweetened Original Almond Milk 1 egg white (remove the yolk) 1 teaspoon canola oil 1 prepared unbaked pie crust. 1/4 Cup Flour 1/4 Teaspoon Black Pepper 1/4 Teaspoon Garlic Powder 1/4 Teaspoon Thyme Directions: 1. Preheat oven to 425 degrees Fahrenheit. 2. Chop chicken and cook in a pot until well done (internal chicken temperature should reach 165 degrees Fahrenheit). Drain water from the pot. 3. Heat 1 teaspoon of Canola oil in a pan, add mushrooms, stir and allow to brown on medium heat for 7 minutes. Then, add celery, carrots, black pepper, garlic, and thyme, stir and allow to cook for 3 minutes. Then, add flour, stir for 2 minutes. Then, gradually add almond milk while stirring over 3-5 minutes, stir slowly, mixture should be bubbling. Once the mixture thickens, mix in cook