For the pot pie filling

1. 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.
2. Add the chicken to the pan and sauté until is is cooked through.
3. 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.
4. Mix in the cheese until melted and simmer until the sauce has reduced and thickened.
5. Stir in the peas.

For the dough

1. Preheat oven to 375°F
2. In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
3. Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined. If if gets stringy or is not quite melted enough, put it back in for another 30 seconds.
4. Divide the dough into four equal pieces. Spread the dough pieces out into 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.
5. Divide the pot pie filling between four mini pie pans or large oven safe ramekins.
6. Top each one with a piece of dough, folding it down around the edges. Cut slits in the center of the dough in the shape of an X, so that it can vent as it bakes.
7. Bake for 20 to 25 minutes or until golden brown on top.