Before you begin, prep all of the ingredients. Once you make the dough you will need to work quickly.

Preheat the oven to 400 degrees F. Spray a standard 12 count muffin tin and set aside.

In a small sauce pan melt the butter over medium heat. Add the chicken stock and poultry seasoning to the pan and wisk in the xanthan gum until it dissolves. I use an immersion blender and blend the mixture until it has thickened to a consistancy similar to a canned cream of soup.

In a mixing bowl add the chopped turkey, peas, carrots and cream of soup. Set aside.

In a microwave proof mixing bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between, until completely melted. Add the almond flour and baking powder. Mix the dough well until you have a soft ball, stir in the beaten egg and mix until the egg is completely incorporated.

Cut the dough into two sections. (one is for the bottom of the pot pie, the other is for the top)

Between two silicone baking mats or parchment paper, roll one section of dough into a rectangle roughly 12x9.

Using a biscuit cutter, or the top of a mason jar, cut 12 circles and press them lightly into a silicone or greased muffin tin. Repeat and cut 12 circles for the top.

After you push the bottom portion of the dough into the muffin tin place 1/4 cup of the filling in each well. Top with the remaining dough. Lightly press the edges together. If desired, sprinkle the tops of the pies with herbs or garlic salt.

Bake the pies 15-19 minutes until the crust is golden.