1

Make Crust: Combine almond flour, tapioca starch, psyllium husks, salt, ½ tsp rosemary and 1/2 tsp thyme in a food processor, pulsing to combine. Add the butter, pulsing until the butter is in small pea-sized pieces. Add the egg and pulse again to combine. Dough should be crumbly but holds together when squished. Form the dough into a disk, wrap in plastic wrap, and place in the fridge to chill.

2

Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium heat until hot, then add the butter and onions. Sauté until soft and translucent, stirring occasionally, about 10-12 minutes.

3

Add 1/2 the potatoes and the cauliflower along with the chicken broth, and bring to a boil, then immediately lower to simmer. Cook until the potatoes are tender but firm in the middle.

4

Turn heat to low, and using a slotted spoon transfer the cauliflower and potato chunks from the skillet to a blender or food processor. Try and get as little onions and broth as possible, but don’t worry if you get some. Add the coconut milk to the potatoes and cauliflower, season with salt and pepper, and process until smooth and creamy. Set aside.

5

Add carrots and the rest of the potatoes to the skillet along and season with salt and pepper. Raise the heat to medium and cook until vegetables are just starting to soften, about 8 minutes, adding a little more broth if pan gets too dry to deglaze.

6

Add cooked chicken, frozen peas, green beans, kale and chopped 1 tsp thyme and ½ tsp rosemary. Cook 1-2 minutes to heat through.

7

Slowly stir in potato cauliflower mixture and remove from heat.

8

Remove dough from fridge and roll out between two parchment paper sheets, into a large rectangle or circle depending on the size of your baking dish. Place back in the freezer to chill for 5-10 minutes.

9

Remove rolled out dough from the freezer and slowly transfer to cover the filling.

10

Bake for 1 hour and 10 minutes uncovered.