Preheat the oven to 400F/200C.
Heat a tablespoon of butter over medium heat, add diced chicken and cook for 5-7 minutes or until lightly golden, season with salt and pepper and set aside.
In the same frying pan melt remaining butter, add onion, mushrooms, broccoli florets, garlic powder, dry thyme and cook until onions are slightly brown.
Pour in the chicken broth, bring to a simmer and cook for 15 minutes stirring often until thickened, then stir in heavy cream and paprika.
Return chicken to the pan, cover with a lid and simmer for an additional 3-4 minutes, allowing the sauce to thicken. Remove from heat.
Melt the shredded mozzarella in a bowl, add almond flour, cream cheese, oregano, basil, and black pepper. Stir until well-combined.
Divide the dough into three equal pieces. Roll each dough piece into a circle between 2 sheets of parchment paper.
Divide the filling between 3 mini pie pans or oven safe ramekins. Top each pie pan with a rolled piece of dough, folding it down around the edges. With the sharp knife make 2 small cuts on top of each pie, transfer to the oven and bake for 17-20 minutes.
Remove from the oven and allow it to cool for few minutes before serving.