6 tablespoons of butter
1 onion, finely chopped
salt and pepper
5 tablespoons almond flour
1 sprig of fresh thyme, leaves removed
1 sprig rosemary, leaves removed
3 cups chicken broth
2 chicken breasts
1 cup almond milk
1 cauliflower chopped
4 sheets of keto puff pastry
1 egg, beaten

Preheat the oven to 375 degrees.
Melt the butter in a pan over medium heat.
Add the onion and cook for 10 minutes. Then add salt, black pepper, almond flour and spices and cook for 3-4 minutes.
Pour in chicken broth and bring to a boil. Reduce the heat and add the chicken, then simmer until the stew thickens slightly and the chicken is cooked through, about 15 minutes.
Remove the chicken, add almond milk and cook for another 4 minutes. Remove the pan from the stove and divide the sauce in half.
Shred the chicken.
Add cauliflower and chopped chicken to half of the sauce. Add more salt and pepper if desired, then place in the refrigerator. Set the remaining half aside until needed.
Cut 2-inch circles from a sheet of puff pastry and place a spoonful of casserole on top. Cover the dough with a second circle and press the edges together with a fork to secure. Repeat until all the pastries and fillings are gone.
Brush the pastry with egg yolk, sprinkle with black pepper and salt, and place in the oven for 20 to 25 minutes until puffed and golden.
Serve immediately with sautéed greens and remaining dressing heated on the side.