Preheat oven to 400F (204C). Prep all of your vegetable ingredients according to instructions.
Heat a large skillet over medium heat on your stovetop. Add your olive oil to the skillet and allow it to warm up for 15 seconds.
Add the onion, leek, squash and asparagus. Sauté until tender, about 5 to 6 minutes.
Add chicken stock and coconut milk, and bring to a gentle boil.
In a small bowl, add arrowroot powder and cold water. Whisk to combine. Add the arrowroot mixture gradually to the vegetable mixture, stirring constantly, until the mixture thickens. If your mixture becomes too thick, add a bit more stock, stirring constantly until you reach the desired consistency.
Season your vegetable mixture with salt and pepper, then stir in cooked chicken, parsley and tarragon. Stir until everything is incorporated and thoroughly combined. Pour pot pie filling into a 13 x 9-inch baking dish and set aside.
In a large bowl, add coconut flour, baking soda, salt and pepper. Whisk to combine.
In a separate medium bowl, add eggs, coconut oil, coconut milk, apple cider vinegar and water, then whisk until frothy. Pour liquid ingredients into the bowl with the dry ingredients, and stir until everything is combined.
Spoon the topping batter over the pot pie filling in eight equal portions. Place the pot pie, uncovered in the hot oven and bake 20 to 25 minutes or until filling is bubbling and topping is deeply golden and a little crusty. Serve with a garnish of minced parsley. Serve immediately.
Notes:
Quick Tips
You can store it in your fridge for a few days prior to cooking. Simply warm in your oven for 15- 20 minutes before serving.
Omit the chicken for the vegetarian recipe, substitute with firm tofu.
