• Spray your pie pan with nonstick cooking spray.

Crust Assembly

• In a medium mixing bowl mix together the almond flour, butter, & egg. Stir by hand with wooden spoon until combined.

  Stir in the cheese & garlic powder.
  2.25 cups almond flour, 6 tablespooons salted butter, 1 egg, ½ cup shredded cheddar jack cheese, 1 teaspoon garlic powder
• Divide dough into two pieces. I recommend on slightly bigger than the other - this piece will be for the bottom crust & the smaller piece will be for the top crust. Think 60/40 split.
• Place each dough ball between two pieces of parchment paper that has been sprayed with nonstick spray. Using a rolling pin, roll each dough ball into a circle carefully.

  Make one crust large enough to fit in the pie pan and go up the sides. The other should be smaller and just slightly bigger that pie pan circumference at the top.

  Chill both crust doughs in the refrigerator while making the filling.

Make Pot Pie Filling

• Preheat the oven to 375°F.
• Melt the butter in a large skillet over medium heat. Add the diced celery and mushrooms. Cook for 10 minutes until the celery has softened & the mushrooms are cooked plus their juices have cooked off. This ensures the filling isn't thin & watered down.
  2 tablespoons salted butter, ½ cup celery, ½ cup mushrooms
• Add the minced onion, broth, cream cheese, and cream - whisk and cook over medium heat until smooth.
  1 tablespoon dried minced onion, 1 cup chicken broth, 4 ounces cream cheese, ¼ cup heavy cream
• Season with the spices & stir to combine. Turn the heat to low and let it thicken up a bit. The mixture should coat the back of a wooden spoon.
  ¼ teaspoon poultry seasoning, ¼ teaspoon celery salt, ¼ teaspoon black pepper
• Add in the chicken and frozen peas. Stir and heat on low until the peas defrost, about 2 minutes. Turn the heat off and set aside.
  2 cups rotisserie chicken, ¼ cup frozen peas

Assemble & Bake

• Remove the larger crust piece from the refrigerator. Remove the top parchment of the larger piece and flip it over into the pie pan. Peel the parchment carefully off releasing into the pie pan.

  Press it into place on the bottom and sides of the dish. It may come apart, simply press it back together closing any cracks or holes while pressing into place.
• Bake the bottom crust for 7 minutes in the oven. This helps it set up a bit and not become soggy once the filling is added and baked.
• Remove the crust from the oven and let it cool for a few minutes. Next, add the pot pie filling in an even layer to the crust.
• Peel the parchment off the second crust piece & place it gently on the top of the filling with the edges meeting the other crust. Press together to seal the edges.
• Place the pot pie in the oven on the middle rack. Bake for 20 minutes. The edges will be golden at this point but the center of the crust will not be quite ready.
• Add foil loosely over the pie and bake another 10 minutes. Once the crust is set and golden on the edges it is ready. Carefully remove from the oven.
• Let the pot pie rest for 5-10 minutes before cutting. Enjoy.