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FOR THE CRUST:
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1.
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Combine the almond flour, tapioca flour, salt, and xanthan gum in a food processor.
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Give it a good whirl a few times until its one lovely flour.
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2.
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Cut the butter into small cubes.
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Add it to the food processor and pulse until the flour resembles sand with small balls in it.
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3.
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Add in the egg and vanilla.
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Pulse until combined
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4.
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Pour the dough onto a clean work surface.
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5.
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Knead until the dough comes together.
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Your dough should have the consistency of Play-Dough.
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You can add 1 Tablespoon of ice cold water if its too dry, or 1 Tablespoon of tapioca if its too wet.
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6.
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Place dough in a Ziplock bag and let rest in refrigerator for 15 minutes.
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7.
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Grease and sprinkle a pie pan with tapioca flour.
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Then, tear off small pieces of the dough and press into the bottom and sides of the pie pan until covered.
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Place the pie pan back in the refrigerator while you make the filling.
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FOR THE FILLING:
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1.
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Preheat oven to 350 degrees F.
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2.
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Start by finely cutting up the celery, carrots, and onion.
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3.
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In a large pan, melt the butter over medium heat.
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Add the veggies and saute about 5 minutes, or until veggies start to turn translucent.
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4.Add the chicken, milk, chicken broth, salt, pepper, and thyme.
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Taste and adjust seasonings.
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Bring to boil.
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5.
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In a small bowl, mix together the arrowroot flour and cold water until you have a paste.
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Pour the paste into the boiling pot pie filling and stir until thickened, about 1 minute.
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Remove from heat.
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6.
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Pour the filling into the pie crust and bake 20-25 minutes, or until nicely browned.
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6.
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Remove from oven and allow to slightly cool, then scoop out with a flexible spatula and flip upside down onto your serving plates so the crust is on top.
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Dont worry if the crust breaks some, its more rustic that way.
