Preheat the oven to 350 degrees Fahrenheit.

Wash the chicken breasts and pat dry. Cover a baking sheet with aluminum foil and coat the breasts with the olive oil. Cover generously with sea salt and ground black pepper. Cook in the oven for about 30-35 minutes, or until the middle of each breast has cooked through.

Pull out of the oven and let the breasts cool for 30 minutes. Cut or slice the chicken into 1/2" thick cubes.

Prepare the crust. Combine almond flour, sea salt, baking powder and coconut oil for approximately 30 seconds. Then, add in the tablespoon of cold water. Roll a ball out of the dough and wrap in some saran wrap. Place in the refrigerator for about one hour to harden.

Begin cooking the filling while the dough hardens. Saute the onions and carrots in butter for 6-8 minutes until they both are soft. Add in the minced garlic and stir for about 30 seconds. Now, add in the almond meal and coat all of the vegetables.

Slowly pour in the chicken broth and whisk together all ingredients until it boils. Once boiling, lower the heat and bring down to a simmer. Stir continuously for another 6-8 minutes until the mixture thickens. If you are having some trouble with the desired consistency, add a little bit of arrowroot powder until you are satisfied.

Now, add the coconut milk, green peas, apple, chicken breasts, sea salt and pepper. Stir together until well combined and remove from the heat.

Pour the mixture into 8 ramekins or cook in a 2-quart dish. Cover the filling in each dish with the pie crust.

Bake at 375 degrees Fahrenheit for 30-45 minutes, until the edges look golden brown.