Add Butter to skillet pan on medium high heat.
When butter stops bubbling add diced chicken and minced garlic, garlic powder, curry powder, black pepper, dried thyme, sea salt and cayenne pepper to pan can cook. Feel free to add or omit which ever spices you want.
Cook chicken thoroughly. Empty into separate container and set aside. You will use the same pan to cook your filling.
Add butter to pan on medium high heat. When it stops bubbling, add diced onions, minced garlic, and celery to the same pan on medium high heat.
Turn heat to medium high and add chicken stock to vegetable mixture.
Cook down until onions have browned and celery is tender on medium heat.
Add white vinegar to pan and stir making sure to scrape the bottom of the pan to prevent burned bits and until syrupy.
Pre-heat oven on the bake setting to 350°F/177°C.
Combine almond flour, coconut flour, baking powder, salt, and dried thyme together in a bowl.
Heat butter, mozzarella cheese, and parmesean cheese on the stove until melted. They may not combine, and thats fine.
Break egg into dry ingredients mixture and combine until mealy.
Add egg flour mixture to cheese mixture and combine with a spatula until warm enough to knead the dough with your hands until thoroughly combined. It's important to work quickly here.
Roll dough into a log. Weigh out 45g balls of dough and press into muffin tin. Don't make the base too thin as you don't want it to break under the weight of the filling.
Fill cups with an even amount of filling. I used about 1 tablespoon.
Roll out the remaining dough between 2 peices of parchment paper and using a biscuit cutter cut out ~ 4 inch circles and cover pies. Press the top peice of dough together with the dough in the muffin tin to seal.
Bake for 20 minutes on the bottom rack.
Cool for 10 minutes before removing pies from the pan.