Chicken Pot Pies

PREP TIME: 10 minutes, plus 1 hour to chill dough, if needed

COOK TIME: 15 minutes

YIELD: 4 servings

INGREDIENTS:

FOR THE DOUGH

• 1¾ cups shredded mozzarella cheese
• 2 tablespoons unsalted butter
• 1 large egg, beaten
• ¾ cup blanched almond flour
• ⅛ teaspoon fine sea salt

FOR THE FILLING

• 2 tablespoons unsalted butter
• ¼ cup diced celery
• ¼ cup diced onions
• ¼ teaspoon minced fresh oregano
• ¼ teaspoon minced fresh thyme
• ¼ teaspoon fine sea salt
• 3 boneless, skinless chicken thighs, cut into ¼-inch pieces
• 4 ounces cream cheese (½ cup), softened
• ½ cup chicken bone broth, homemade or store-bought

FOR GARNISH

• Fresh thyme sprigs

INSTRUCTIONS:

1. Preheat the oven to 425°F.
2. To make the dough, place the mozzarella and butter in a microwave-safe bowl and microwave for 1 to 2 minutes, until the cheese is entirely melted. Stir well. Add the beaten egg and combine well using a hand mixer. Add the almond flour and salt, and continue mixing until a dough forms. Knead the dough with your hands for about 3 minutes. If the dough is too sticky, chill it in the refrigerator for an hour or overnight.
3. While the dough is chilling, make the filling. Melt the butter in a sauté pan over medium heat. Add the celery, onions, herbs, and salt, and cook until the veggies are soft, about 4 minutes. Add the chicken and sauté until cooked through, about 4 more minutes. Stir in the softened cream cheese until well combined. Slowly pour in the chicken bone broth while stirring. Divide the filling among four 14-ounce oven-safe bowls or ramekins.
4. Grease a piece of parchment paper. Take one-quarter of the dough and pat it out on the greased parchment to form a small circle slightly larger than the diameter of the bowls or ramekins you’re using. Repeat with the remaining dough. Place a circle of dough on top of each filled bowl or ramekin, and seal the pies closed by crimping the dough around the edge with your fingers.
5. Place the bowls on a rimmed baking sheet and place in the preheated oven. Bake for 15 to 20 minutes, until the pies are golden brown and the dough is fully cooked. Serve the pies garnished with fresh thyme sprigs.
6. Store any extras in an airtight container in the refrigerator for up to 3 days. To reheat, place the pies on a rimmed baking sheet and warm in a preheated 350°F oven for 5 minutes or until warmed through.