Pie "Crust"

• 2 cups of almond flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/4 teaspoon of salt and pepper
• 1 teaspoon of mayo
• 2 eggs
• 1/2 cup of melted butter
• 1/3 cup of cheddar cheese

Filling:

• 2 cups of shredded chicken (used Costco)
• 1/2 cup of butter
• 2 chayotes peeled and cubed
• 1/3 cup of chopped onions
• 1/2 teaspoon of ground pepper
• 1/4 teaspoon of salt
• 1 teaspoon of Poultry seasoning
• 1/4 teaspoon of xanthan gum
• 1 1/2 cups of chicken bone broth (kettle fire butter chicken broth)
• 1/2 cup of heavy cream
• 1 cup of green beans
• 1/4 cup of shredded carrots (optional)
• 1 egg beaten with two tablespoons of water

1. Preheat oven to 350
2. Mix all Ingredients for pie crust in large bowl. Then roll out dough onto baking sheet lined with parchment paper and shape so that it is large enough to cover the top of your pie tin.
3. Bake at 350 for 10 to 15 minutes.
4. While curst is baking, in a large pot, add butter and onions and sauté them.
5. Add in spices and xantham gum and stir.
6. Add in chicken broth and heavy cream.
7. Start adding the veggies and allow it to thicken.
8. Check for seasoning and adjust to taste. Stir in chicken and turn off heat.
9. Pour mixture in prepared dish, then top it with the dough
10. Bake at 350 for 15-20 minutes or until crust is flaky, and inside is bubbling.