Preheat your oven to 375 degrees F and grease a 9" Pie plate with non-stick spray.
First, prepare the crust: In a large bowl combine the softened butter and almond flour using an electric hand mixer on medium-low speed.
Add the salt and egg whites and continue mixing until the mixture forms a smooth dough. The dough should hold it's shaped in the bowl but will be a bit looser than a traditional pie crust. *See note
Using a sturdy spoon or rubber spatula, work the shredded cheese into the dough.
Spray a piece of parchment paper with non-stick spray or butter and turn ½ of the dough out onto the greased parchment. Top it with a second piece of greased parchment. Roll the dough between the parchment to form a 12" circle. Once the dough is formed, place it in the fridge (still in between the parchment) for at least 5 minutes. Repeat with the other half of the dough.
Once the dough is chilled, remove one sheet from the fridge and carefully remove one sheet of the parchment and turn the exposed side of the dough into the pie plate. Carefully peel away the second piece of parchment and use your hands to fill in any cracks to ensure that the bottom of the pie plate is covered with dough. Cut any excess dough away from the edges. **See Note
Use a form to poke holes into the bottom and sides of the dough. Bake in the preheated oven for 5-7 minutes, removing it BEFORE the crust is browned. Then, remove the crust from the oven and set aside, leaving the oven on. ***See Note
Heat a large skillet with ½ tbsp of butter over medium heat. Once the butter is melted add the turnips and mushrooms. Stir to combine, then cover the skillet and continue cooking until the turnips have softened, stirring every couple of minutes.
Remove the lid and add the chicken broth, cream cheese, heavy whipping cream, and all of the seasonings except the salt. Increase heat to medium-high and bring the mixture to a low boil. Then, reduce heat to medium-low and allow the mixture to simmer until the liquid has reduced by half and is slightly thickened. Stir frequently throughout this process.
Once the liquid has reduced, remove from the heat and add ¼ tsp of xanthan gum. Stir in the xanthan gum and allow it to sit for a few minutes. The liquid should be the consistency of gravy. Add an additional ¼ tsp if the sauce is still too thin. If your sauce is too thick, add additional heavy cream. Be very careful to add the xanthan gum slowly, as too much will make the sauce slimy.
Stir in the cooked and cubed chicken, and the peas and carrots. Then add the salt to taste. Stir to combine.
Pour this mixture into the pie plate on top of the parbaked crust.
Remove the other half of the rolled dough from the refrigerator and peel away one side of the parchment paper. Carefully turned the rolled dough over onto the filled pie.
Carefully remove the second piece of parchment paper and pinch the edges of the top and bottom crust together to form a seal. You can use your hands, or gently press the tines of a fork into the dough.
Cover the edges of the dough with a pie shield or with thin strips of aluminum foil to prevent them from burning.
Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool a few minutes before slicing and enjoy!
*If the dough seems too dry you can add additional softened butter, 1 tbsp at a time until it reaches a good consistency. If the dough is too loose, add additional almond flour by the tablespoon until the dough reaches a good consistency.**Due to the lack of gluten, the crust isn't as elastic as a traditional pie crust. It will inevatably crack some when placing the bottom layer into the pie plate. This is perfectly normal :) Just use your hands to press any cracks together.***At this point the bottom crust will not be fully cooked. This step simply helps to "seal" the crust and prevents it from getting soggy when the filling is added.