To make the crust place the almonds in a food processor and grind into a small crumble. This took 2 seconds in my Blendtec.

Place the ground almonds in bowl and then mix in the coconut flour and egg white until you have a dough. Set this aside.

For the filling, add the ghee, diced chicken and onions to a small fry pan and cook for 3 -5 minutes, until the onions have softened and most of the chicken is cooked.

Now add in the frozen mixed veggies, diced celery and all the spices and cook for 8 - 10 minutes.

Lastly add in the coconut flour and the broth and mix until everything is well coated. Spoon the filling in a 8" pie pan.

Remove the almond dough from the fridge and set it between two sheets of parchment paper. With a rolling pin, roll the dough into a circle large enough to cover your pie. The crust should be 1/4" thick. Don't go too thin or you will get a lot of cracks.

Place in the oven at 350 degrees and cook for 35 minutes. Five minutes before you take it out of the over, glaze the top with ghee to help get a golden color.