Pre-cook chicken in oven or skillet until cooked through and set aside.
Peel turnip and parsnip and finely chop.
Heat a couple tablespoons of butter in large skillet until melted, then add the turnip and parsnip.
Finely chop celery, carrots, green beans and onion and add to pan.
Saute over medium heat until all have started to soften.
Add frozen peas and continue cooking until peas have defrosted.
Chop chicken into 1//2 inch cubes and add to pan.
Spice to taste with garlic powder, salt, pepper, basil, turmeric and oregano (I use about 1 tsp each)
Add half of the coconut milk to the pan and continue cooking until it has started to evaporate and remove from heat.
Preheat the oven to 350.
In a separate bowl, mix almond flour, parmesan, egg, butter and remaining coconut milk to form a “crust.” You may have to add slightly more milk or more flour, depending on the dryness of your almond flour (I cook with Honeyville, but some brands don’t absorb as much liquid).
Can also add a sprinkle of garlic powder and sea salt to the crust for flavor. It should be somewhat thick but spreadable.
Transfer the chicken mixture to an oven safe baking pan. (I cooked in two pie pans or two 8x8 dishes so that one could be frozen for another meal)
Carefully spread the “crust” mixture over the chicken mixture.
Place in oven and bake 15-20 minutes until crust has started to harden.
Serve and Enjoy!
Recipe by Wellness Mama® at https://wellnessmama.com/4616/chicken-pot-pie/