• Preheat oven to 350 degrees
• Melt the butter in a saucepan over medium heat. Stir in mushrooms, onion, salt, and pepper. Cook for 5 minutes.
• Stir in bone broth and heavy cream. Heat to boiling, stirring constantly, for one minute.
• Reduce to low and whisk in xanthan gum. Cook for about 5 minutes. Taste and add additional salt and pepper if needed.
• Stir in chicken and peas if using.
• Place the mixture in an 8 x 8 baking pan, or divide into eight individual crocks.

Make the Crust

• Heat a pot to medium heat and add mozzarella and cream cheese. Cook, stirring often, until the cheese melts.
• Add almond flour and stir to combine.
• Remove from heat, and stir in egg and thyme. Season to taste with salt and pepper.
• Roll the crust out between 2 sheets of parchment paper.
• If you are using crocks divide into pieces large enough to cover each crock.  (The size will depend on how big your dishes are.)
• Top either the 8 x 8 pan or the crocks with the dough.
• Cut the top of the dough with a knife to vent.
• Bake for 25 to 30 minutes, until the crust is golden brown.