Chicken Pot Pies

prep time: 10 minutes, plus 1 hour to chill dough, if needed cook
time: 15 minutes yield: 4 servings

dough

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

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 (here) or store-
bought