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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 375° F.
Step 2
In a 10.25” cast-iron skillet, melt butter over medium heat.
Step 3
Add celery and onions, along with a pinch of salt and cook until the onion is translucent, about 5 minutes.
Step 4
Next, add in minced garlic, along with spicesd, and cook until garlic is fragrant, about 30 seconds.
Step 5
Add in the frozen mixed vegetables and cook until softened, about 1-2 minutes.
Step 6
Add in the cream cheese and chicken broth, stirring constantly until a sauce forms, adjust seasonings to taste as you go. Turn the heat to low, then pour in the heavy cream.
Step 7
Bring to a simmer then add in xanthan gum slowly, stirring constantly to thicken. Allow to simmer for 5-10 minutes so the sauce can thicken. After the sauce thickens, add in your cooked chicken and stir to combine and warm through. Set aside.
Step 8
In a large microwave-safe bowl, melt your mozzarella cheese for about 30 seconds until the cheese is just melted.
Step 9
Stir in the remaining dough ingredients into the mozzarella.
Step 10
Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin roll the dough out to a ¼” thickness.
Step 11
Spread the dough over the top of the chicken pot pie mixture and press to the sides to cover. Poke a few holes into the crust to allow steam to escape while the pie cooks.
Step 12
Transfer to the oven and cook for 30-35 minutes until the top is golden brown. If the top browns too quickly, you can cover it to prevent further browning. Allow to cool for about 10 minutes before serving.
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