Heat butter in a large pot. Add leeks and garlic and cook until leeks start to go soft. Add chicken and ham and cook stirring frequently until chicken is browned. Add cream cheese, cream, Dijon, thyme and season well with salt and pepper. Stir frequently until cream cheese has melted in. Simmer for 20 minutes.

Whisk constantly while sprinkling in the xanthan gum a TINY bit at a time until all incorporated and filling is thickened to your liking. Cool off the cooked pie mix. I like to fill a sink full of cold water and sit the pot in it while I prep the pastry.

Prepare Fathead according to recipe adding salt and garlic powder. Roll out thinly and cover the bottom of a greased and lined pie dish. Cut off excess, bring back together into a ball and set aside. Prick the base of the pie crust with a fork and bake at 180C for 5-10 minutes until lightly browned.

Reheat remaining pastry in the microwave about 30 seconds. Roll out again to make the top of the pie crust. Fill the pie dish with filling and cover with the remaining pastry. Crimp the edges with a fork to seal and cut a small cross in the top with a knife. Bake at 180C for 15-20 minutes or until crust is golden.