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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 55 mins
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Ingredients
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 cups
low-sodium chicken broth
- 1 Tbsp.
fresh thyme leaves
- 1 tsp.
sweet paprika
- 1/2 cup
heavy cream
- 3 cups
rotisserie chicken
- 1 cup
frozen green peas, thawed (optional)
Kosher salt
Freshly ground black pepper
For crust
- 2 cups
shredded mozzarella
- 4 oz.
cream cheese
- 2
large eggs, plus 1 egg beaten with 1 tbsp. water
- 2 1/2 cups
almond flour
- 2 tsp.
baking powder
Directions
- Step 1Preheat 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.
- Step 2Stir 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.
- Step 3Make 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.
- Step 4Dollop 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.
- Step 5Bake until crust is golden, about 25 minutes.
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