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.