Yields: 6 servings Prep Time: 0 hours 30 mins Total Time: 1 hour 55 mins For filling 1 tbsp. butter 1/2 small yellow onion, chopped 4 cloves garlic, thinly sliced 1 small carrot, chopped 2 stalks celery, chopped 2 c. low-sodium chicken broth 1 tbsp. fresh thyme leaves 1 tsp. sweet paprika 1/2 c. heavy…
Yields:
6
servings
Prep Time:
0
hours
30
mins
Total Time:
1
hour
55
mins
For filling
1
tbsp.
butter
1/2
small yellow onion, chopped
4
cloves garlic, thinly sliced
1
small carrot, chopped
2
stalks celery, chopped
2
c.
low-sodium chicken broth
1
tbsp.
fresh thyme leaves
1
tsp.
sweet paprika
1/2
c.
heavy cream
3
c.
rotisserie chicken
1
c.
frozen green peas, thawed (optional)
Kosher salt
Freshly ground black pepper
For crust
2
c.
shredded mozzarella
4
oz.
cream cheese
2
large eggs, plus 1 egg beaten with 1 tbsp. water
2 1/2
c.
almond flour
2
tsp.
baking powder
- 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.
- 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.
- 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.
- 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.
- Bake until crust is golden, about 25 minutes.

Le Creuset Signature Iron Handle Skillet, 11-3/4-Inch, Cerise (Cherry Red)
Le Creuset
amazon.com
$204.95
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