3 tablespoons butter
1/2 cup diced onion
1/2 cup sliced celery
1/2 cup chopped carrots
3 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
salt and pepper, to taste
12 ounces chicken, cubed small
3/4 cup heavy cream
1/2 cup chicken stock
2 tablespoons Dijon mustard
3/4 cup shredded sharp cheddar cheese
1/2 cup frozen peas
FOR THE DOUGH
1 1/2 cups mozzarella cheese, shredded
3 tablespoons cream cheese
3/4 cup almond flour
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper

3 tablespoons butter 1/2 cup diced onion 1/2 cup sliced celery 1/2 cup chopped carrots 3 cloves garlic, minced 1/2 teaspoon fresh thyme leaves 12 ounces chicken, cubed small 3/4 cup heavy cream 1/2 cup chicken stock 2 tablespoons Dijon mustard 3/4 cup shredded sharp cheddar cheese 1/2 cup frozen peas 1 1/2 cups mozzarella cheese, shredded 3 tablespoons cream cheese 3/4 cup almond flour 1 large egg 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Italian seasoning 1 teaspoon sea salt 1/2 teaspoon black pepper

FOR THE POT PIE FILLING
Heat the butter in a large skillet over medium heat. Once the butter is melted, add the onion, celery, carrots, garlic, thyme, and a little salt and pepper to the pan. Sauté until the vegetables are tender.
Add the chicken to the pan and sauté until it is cooked through.
Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5 to 7 minutes.
Mix in the cheese until melted and simmer until the sauce has reduced and thickened.
Stir in the peas.
FOR THE DOUGH
Preheat oven to 375°F
In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave for 1 additional minute.
Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined. If it gets stringy or is not quite melted enough, put it back in for another 30 seconds.
Divide the dough into four equal pieces. Spread the dough pieces out into a large flat, even circles on parchment paper or a silpat. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
Divide the pot pie filling between four mini pie pans or large oven safe ramekins.
Top each one with a piece of dough, folding it down around the edges. Cut slits in the centre of the dough in the shape of an X, so that it can vent as it bakes.

Per Serving - Calories 661 | Fat - 57g | Protein - 43g | Total Carbs - 15g | Fiber - 4g | Net Carbs - 11g