Chicken Pot Pie (Clean, Paleo)

Ingredients
2 Tbsp coconut oil or EVOO
4 carrots, chopped
1 parsnip, chopped
1 onion, chopped
1 large russet potato, chopped
1 container mushrooms
3 handfuls spinach
2 garlic cloves
3 cups organic chicken or vegetable broth
1 cup frozen green beans
2-3 cups diced cooked chicken
1/2 tsp thyme
1/2 tsp oregano
salt and pepper to taste

Crust
3 c almond meal
1/2 cup coconut oil/ Spectrum shortening
1 tsp baking soda
1 1/2 tsp salt
1 Tbsp cool water

Directions
1. Preheat oven to 375. Prepare crust: mix dry ingredients (almond meal,salt, baking powder). Add coconut oil and slowly mix until even and with the consistency of peas. Slowly add the water and mix until it forms a dough-like texture. Roll into a ball and wrap in cling-wrap. Refrigerate for 30 min.
2.  Meanwhile, add oil to oven safe pot over med heat. Add all diced veggies and cover. Stir occasionally until cooked dow, about 10-15 min.
3. Add stock/broth and peas. Bring to boil then return to simmer for about 5 more minutes. Add chicken to pot.
4. Remove from heat, add crust to top. Bake at 375 or 45 min.