for garnish
Fresh thyme sprigs
- Preheat the oven to 425°F.
- 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 egg and combine well using a hand
mixer. Add the almond flour and salt and combine well
with the mixer. Use your hands and work it like a
traditional dough, kneading for about 3 minutes. (Note:
If the dough is too sticky, chill it in the refrigerator for
an hour or overnight.) - 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. Add
the cream cheese and stir until well combined. While
stirring, slowly pour in the broth. Divide among four
14-ounce oven-safe bowls or ramekins. - 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
you’re using. Repeat with the remaining dough. Place a
circle of dough on top of each filled bowl or ramekin.