Prep, carrots, celery, onion, garlic, mushrooms, chicken and peas as noted.
Heat a large skillet over medium heat and add in ghee. Once melted, add in carrots, celery and onions and cook for 4-5 minutes, stirring occasionally.
Add minced garlic, mushrooms and chicken and cook for 2-3 minutes
Sprinkle vegetables and chicken with the flour and cook for 2-3 more minutes, stirring continuously.
Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
Pour in the coconut milk and stir well to mix.
Season with salt, pepper, Italian seasoning and sage. Stir well and continue to cook on low until everything reaches a thick, stew-like consistency. Taste and season with additional salt and pepper as desired
Remove from heat and sir in peas. Pour chicken mixture into the prepared casserole dish.
Now, preheat oven to 375° F and make the crust.
Place all of the crust ingredients in the bowl of your food processor. Pulse the palm shortening into the dry ingredients until dough forms. Take the dough out and form it into a ball.
Sprinkle some tapioca flour on a piece of parchment place and place the dough on top. Add more tapioca flour to the ball of dough and top with another piece of parchment paper. Use your hands to press it out into a round crust that will fit over the top of the pie dish.
Remove the top piece of parchment and flip the crust and drape it over the chicken mixture. Peel the last piece of parchment off the top and trim or crimp in the sides as needed. Poke a few holes in the top of the crust with a fork or knife to release steam.
Place in the oven and bake for about 30 minutes, or until top is golden brown. Allow to cool for a few minutes before serving. Enjoy!
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