• Baking tray
• Parchment paper
• 2 large bowls
• Small bowl
• Plastic wrap
• Knife
• Medium stockpot
• Large stockpot

For the Pie Crust Crackers:

• 1 cup almond flour
• 1 cup tapioca flour
• ½ cup coconut flour
• 1 egg
• ¼ cup grass-fed butter, cold and cubed
• ¼ cup cold water

For the Chicken Pot Pie Soup:

• 1 lb chicken breast fillet
• 2 T extra virgin olive oil
• 1 medium onion, diced
• 2 celery sticks, thinly sliced
• 1 medium carrot, cubed
• 2 medium sweet potatoes, cubed
• 1 cup chopped asparagus
• 3 garlic cloves, minced
• 3 oz mushrooms, sliced
• ½ cup yellow bell pepper, chopped
• ½ cup tapioca flour
• 3 cups chicken stock
• 1 can coconut milk
• ½ t dried basil
• ½ t dried oregano
• ½ t dried thyme
• Salt and pepper, to taste

• For the Pie Crust Crackers: Preheat oven to 350oF and line a baking tray with parchment paper.
• Begin by preparing the pie crust. In a large bowl, mix together the almond flour, tapioca flour, and coconut flour. Add the butter cubes and rub it with the flour mix until the mixture resembles fine crumbs with a few larger pieces.
• In a small bowl, whisk egg and water together. Pour over dry ingredients. Mix until the ingredients are combined and form a ball. Lightly press the ball into a disc, wrap it in plastic and refrigerate for 30 minutes.
• Remove pie dough from the fridge and roll over the prepared baking tray, until ¼-inch thick. Using a sharp knife, cut the rolled dough into uniform squares (this will make it easier to break the crust into pieces when baked). Bake for 20 minutes, or until golden yellow. When done, remove from oven and set aside to cool.
• For the Chicken Pot Pie Soup: Cube the chicken breasts and season them with salt and pepper. Fill a medium stockpot halfway with water (or enough to cover the chicken) and bring to boil; add chicken cubes and cook for 20 minutes.
• In a large stockpot over medium high heat, heat extra virgin olive oil until it is shimmering. Add onion, celery, carrot, potatoes and asparagus. Saute for 5 minutes, stirring frequently, until onion is translucent. Add in garlic, mushrooms and bell pepper, and saute for another 2 minutes, until garlic is fragrant.
• In a large bowl, mix the chicken stock and coconut milk, then add tapioca flour and stir until dissolved. Pour stock mix into the pot containing vegetables; add the chicken and dried herbs, and then season with salt and pepper.
• Bring the mixture to a gentle simmer, stirring frequently. Reduce the heat to medium-low and continue simmering for 15 minutes, until the vegetables are soft and cooked through. Remove from the heat and ladle into serving bowls.
• Break crackers into pieces and serve on top of the soup.