Gluten & Dairy Free Crustless Chicken Pot Pie

1. Cook stuffing, peas, carrots, and chicken, then set aside. 
2. In a large saucepan, add cashew cream, all the seasonings (garlic powder, sage, rosemary, seasoned salt), and gluten-free flour. Mix thoroughly.
3. Let the mixture simmer, stirring occasionally, until it comes to a light boil.
4. Add the cooked chicken, peas, and carrots to the saucepan. Mix thoroughly to combine with the cream sauce and cover.
5. Let simmer for 20 minutes, stirring intermittently.
6. To serve, place a portion of the cooked stuffing on a plate and cover with the crustless chicken pot pie mix.
7. Garnish with parsley, black pepper, and pink Himalayan salt to taste. Enjoy!