CHICKEN POT PIES

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Directions

• Preheat the oven to 220°C/425°F.
• To make the dough, in a microwave-safe bowl, combine the mozzarella and butter and microwave for 1 to 2 minutes, or until the cheese is completely melted. Stir everything together thoroughly. Using a hand mixer, thoroughly combine the egg. Mix in the almond flour and salt thoroughly with the mixer. Work it with your hands like a traditional dough, kneading it for about 3 minutes.
  (Note: If the dough is too sticky, chill it for an hour or overnight in the refrigerator.)
• Make the filling while the dough is chilling: In a sauté pan over medium heat, melt the butter. Cook, stirring occasionally, until the celery, onions, herbs, and salt are soft, about 4 minutes. Cook until the chicken is cooked through, about 4 minutes more. Stir in the cream cheese until well combined. Slowly pour in the broth while stirring. Divide the mixture evenly among four 400g/14 oz oven-safe bowls or ramekins.
• Preheat the oven to 350°F. Grease a piece of parchment paper. Place one-quarter of the dough on the greased parchment and pat it out with your hands to form a small circle slightly larger than the diameter of the bowls or ramekins. Repeat with the rest of the dough. On top of each filled bowl or ramekin, place a circle of dough. Each pie should be sealed by crimping the dough around the edge
  with your fingers.
• Place the bowls on a rimmed baking sheet and bake for 20 minutes. Bake the pies for 15 to 20 minutes, or until golden brown and the dough is fully cooked. Garnish the pies with fresh thyme.
• Refrigerate leftovers in an airtight container for up to 3 days. Reheat for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.