Melt a tablespoon of butter in a skillet over medium heat. Add diced chicken breast and cook for 5 minutes or until lightly golden, season with salt and pepper and set aside.
Add remaining tablespoon of butter to the same frying pan. Add chopped onion and cook until translucent. Add sliced mushrooms, celery, garlic flakes and cook for 5 minutes.
When mushrooms are slightly golden, pour in chicken broth. Bring to a simmer and cook for 10 minutes. Then add heavy cream and paprika and give it a good stir.
Return chicken to the pan, cover with a lid and simmer for 5 minutes to thicken the sauce. Set aside.
Microwave shredded cheese for 1 minute (or you can use double boiler instead). Add almond flour, parmesan, cream cheese, basil, black pepper and stir until smooth.
Roll the dough into a circle between 2 sheets of parchment paper.
Transfer the filling to a pie mold, top with a rolled dough and fold it down around the edges. With a sharp knife, make 2 small slits on top and transfer to the oven for 17-20 minutes.
When ready, allow to cool for a few minutes and serve.