To make the dough, put the cheese and cream cheese in a microwave safe bowl and heat for 1 minute until melty. Add the flour and egg and stir until smooth.
(If using this dough for Stromboli or pizza, add 1 tsp Italian seasoning. I omit it for the pot pie).

Line a large baking sheet with parchment paper and spread the dough as thinly as possible across the sheet, without leaving holes (I use a large spatula, but hands work too). Bake at 425 degrees for 8 1/2 minutes. Remove from oven and let cool.

For the pot pie filling, heat 3 tbsp olive oil in a Dutch oven over medium heat. Add flour, stirring until all oil is absorbed. Whisk in bone broth, blending constantly to break up any lumps. Bring to a boil.

If using potatoes, add them to the broth with the seasonings and bouillon. Reduce heat to low, cover, and cook until potatoes are tender, about 8 mins. Stir occasionally as sauce thickens.

Add the mixed vegetables and chicken, stir to coat.

I use individual ramekins to complete this, and get 7 servings. Use one ramekin like a cookie cutter on the fathead dough. Fill each ramekin level to the top with the filling, then top with a fathead round. Place ramekins on cookie sheet and bake at 400 degrees for 10 minutes. Serve and enjoy!