small yellow onion, chopped4 

cloves garlic, thinly sliced1 

small carrot, chopped2 

stalks celery, chopped2 c. 

low-sodium chicken broth1 tbsp. 

fresh thyme leaves1 tsp. 

sweet paprika1/2 c. 

heavy cream3 c. 

rotisserie chicken1 c. 

frozen green peas, thawed (optional)

Kosher salt

Freshly ground black pepperFOR CRUST2 c. 

shredded mozzarella4 oz. 

cream cheese2 

large eggs, plus 1 egg beaten with 1 tbsp. water2 1/2 c. 

almond flour2 tsp. 


  1. Preheat oven to 425°. Make filling: In a large ovenproof skillet over medium-high heat, melt butter. Add onion, garlic, carrot, and celery and cook, stirring, until softened, about 7 minutes. 
  2. Stir in broth, thyme, and paprika and bring to a boil. Let simmer, 5 minutes, until vegetables are tender. Stir in heavy cream and simmer until thickened, about 2 minutes. Add chicken and peas and toss to warm through and coat with the sauce, about 2 minutes. Season with salt and pepper. Remove from heat. 
  3. Make crust: In a large microwave-safe bowl, melt together mozzarella and cream cheese. Add eggs and stir to combine, then stir in almond flour, and baking powder. Season with salt. 
  4. Dollop crust mixture over the filling and smooth the top with a spatula. Using a knife, cut an X in the center of the crust, then brush with egg wash.
  5. Bake until crust is golden, about 25 minutes.
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