Place a silicone cupcake pan or greased metal pan on a cookie sheet. Have 2 sheets of parchment paper about 16 inches long and a rolling pin handy. Begin by preparing the filling. Over medium high heat melt half the butter in a large, heavy, skillet. When butter stops foaming, add the diced chicken. Brown the chicken on all sides; sprinkle lightly with salt and pepper. Turn heat to low and cook until chicken is done. Remove chicken to a plate and set aside.

Heat the same skillet to medium and add butter. When butter has stopped foaming, add the onions, celery, grated carrots and dried thyme to the skillet. Cook, stirring frequently, until onions are slightly brown on the edges and cooked through.

Add the white wine vinegar and stir, scraping up browned bits. When vinegar becomes syrupy, add the broth. Turn heat to high until broth simmers, then turn to low and simmer broth and vegetables until broth is reduced and slightly thickened.

Stir in cream and paprika. Simmer on low until thickened.

Add the chicken, peas, and any drippings into the sauce and briefly reheat. Sprinkle to taste with salt and pepper. Taste and adjust seasoning, if desired. Turn off the heat and set aside until crust is ready to fill.

Add almond flour, coconut flour, baking powder, salt and, dried thyme to a medium mixing bowl. Mix thoroughly using a whisk.

Break eggs into a small bowl. Whisk to break up yolks. Add eggs to the dry ingredients and stir. A silicone scraper works well for this process. The mixture will be mealy.

Place a large saucepan over low heat. Add butter and mozzarella cheese. Stirring constantly, melt butter and cheese. Do not be concerned if they remain separated.

When both the cheese and butter are melted, remove from heat add the flour and egg mix, stirring rapidly. They do not have to completely combine.

Pour mixture out onto one of the pieces of parchment paper. While dough is hot (but not hot enough to burn hands), kneed it to completely mix in the flour mixture. Form dough into a log shape and divide into 1/3 and 2/3 parts. Remove from parchment and set aside.

Preheat oven to 350F. Working quickly, cut the larger section of dough equal sections. (Sections should equal amount of servings) Roll each section between two pieces of parchment paper to about a 4 1/2-inch circle. Press each circle into a cup on the muffin tin.

Roll out to remaining third of dough, including leftover dough from cutting circles. Using a biscuit cutter, cut out circles to function as the top crust, rerolling leftovers as necessary. Spoon the filling evenly into the bottom crust in the muffin cups. Do not over-fill. If you have extra filling, serve it with the pot pies to pour over the top.

Top each mini pot pie with a circle of dough and pinch edges to seal. Flute edges if desired. Using the point of a sharp knife, poke two to four vents in the top. Place muffin tin on a cookie sheet.

Bake pot pies in preheated oven for about 17 to 22 minutes or until the tops are a golden brown.

Let cool on a rack about 5 minutes before removing them from the muffin pan.