Cook chicken in oven or skillet if it is not already cooked and set it aside.
Peel the turnip and parsnip and finely chop.
Heat 2 tablespoons of butter or coconut oil in large skillet until melted, then add the turnip and parsnip.
Finely chop the celery, carrots, green beans, and onion and add them to the pan.
Saute over medium heat until all the vegetables have started to soften.
Add the frozen peas and continue cooking until peas have defrosted.
Chop the chicken into ½ inch cubes and add it to the pan.
Stir in the spices.
Add ½ cup of the coconut milk to the pan and continue cooking until it has started to evaporate.
Remove from heat.
Preheat the oven to 350°F.
To make the crust:
In a medium size bowl make the crust by following the recipe for the almond flour pie crust, adding 1 additional egg and the Parmesan cheese if desired. You may have to add slightly more milk or more flour, depending on the dryness of your almond flour. It should be somewhat thick but spreadable.
Transfer the chicken mixture to one large oven safe dish or two pie pans or 8x8 dishes.
Carefully spread the crust mixture over the chicken filling.
Bake in the oven 15-20 minutes or until the crust has started to harden.
Serve and Enjoy!
You can use this coconut flour biscuit recipe for the topping if you prefer.This recipe makes one large pot pie or two smaller ones. You can freeze one, uncooked, for a later meal. To use, simply defrost overnight in the refrigerator before baking the next evening.