1. Preheat the oven to 350 F. Begin by making the cornbread topping for the pot pie. In a mixing bowl, combine the dry ingredients (almond flour, salt, baking powder, rosemary and shredded cheese). Then add in the eggs, sour cream, melted butter. Set the mixture aside and prepare the filling.

2. In an oven safe skillet (I used a 12" cast iron), add the oil and saute the onions, carrots, and celery
and cook until tender (about 5 minutes).

3. Next, add in the chicken and cook (unless using pre-cooked), then toss in the peas and green beans. Season this mixture with salt and pepper.

4. Sprinkle in the teaspoon of xanthan gum over the chicken and veggies and mix it in until it dissolves.

5. Stir in the chicken stock and the cream over medium heat. Stir until the mixture begins to thicken. Taste test and season with additional salt and pepper if needed.

6. To assemble, pile the cornbread topping over the mixture in the skillet. Start from spreading from the middle out to the sides. This helps prevent it from mixing into the topping. Bake for 20-25 minutes until the top mixture is cooked and the filling is bubbly.