Ingredients

Filling:

 3 Tbsps butter

1/2 cup onion diced

1/2 cup celery sliced (2 stalks)

1/2 cup carrots, sliced

1/2 mushrooms (optional)

3 cloves garlic, minced

salt and pepper to taste

12 oz chicken, cubed

3/4 cup heavy cream

1/2 cup chicken stock

2 Tbsp Dijon mustard

3/4 cup sharp white cheddar cheese, shredded

1/2 cup frozen peas

Dough:

1 1/2 cups mozzarella cheese, shredded

3 Tbsps cream cheese

3/4 cup almond flour

1 large egg

1 Tsp garlic powder

1 Tsp onion powder

1 Tsp italian seasoning

1 Tsp sea salt

1/2 Tsp black pepper

1 Tbsp melted butter

Directions

Filling:

Heat the butter in a large skillet over medium heat.  Once the butter is melted, add the onion, celery, carrots, garlic and a little salt and pepper to the pan. Saute until the vegetables are soft.

Add the chicken to the pan and saute until cooked through.  You can also use precooked chicken and heat with the vegateables.

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 5-7 minutes. 

Stir in the peas.

Dough:

Preheat oven to 375 degrees

In a large mixing bowl, combine mozzeralla cheese and cream cheese.  Microwave for 1 minute.  Stir to combine and microwave 1 additional minute.

Mix in almond flour, egg, garlic powder, onion powder, italian seasoning, sea salt, and black pepper.  Mix until all ngredients are well combined.  If it gets stringy or is not quite melted enough, put back in the microwave for another 30 seconds.

Divide the dough into four equal pieces.  Spread dough pieces out onto large flat circles on parchment paper. 

Divide the pot pie filling between four mini pans.

Top each one with a piece of dough.  Brush melted butter on top of the dough so that it will brown in the oven.

Bake for 20-25 minutes or until golden brown on top.



Enjoy!