Preheat the oven to 350 degrees F (177 degrees C).

To make the pie crust dough, follow steps 1-3 from this almond flour pie crust recipe, BUT you will use the amounts of almond flour, sea salt, butter, and egg above. (This is an extra amount for the top crust.) It’s easiest to use a hand mixer to combine. The dough will be crumbly.

Sprinkle (don’t dump) in the gelatin powder and water, and use a hand mixer to combine, until uniform.

Divide the dough in about half, with one half just a little bigger. Press the slightly larger half of the dough into a 9-inch pie pan, including the bottom and going up the sides. Crimp the edges if you like. Set the 2nd half of the dough aside.

Bake the crust in the oven for 10-12 minutes, until just lightly golden. When done, set aside to cool for at least 10 minutes before adding the filling.

Meanwhile, place the remaining half of the dough between two pieces of parchment paper. Use a rolling pin over the parchment paper to roll out to a circle slightly larger than the top of the pie pan, for the top crust.

Meanwhile, make the filling. In a large cast iron saucepan over medium heat, melt the butter. Add the minced garlic and saute for about 1 minute, until fragrant.

Add the diced onion and cook for about 5 minutes, until soft and starting to brown.

Meanwhile, pour ½ cup bone broth into a small bowl. Slowly sprinkle the gelatin powder over it, then whisk together. Set aside to bloom.

Add the frozen peas, carrots, heavy cream, and remaining ¼ cup broth to the pan. Increase heat to bring to a simmer, then reduce and simmer for 7-10 minutes, until volume is reduced by half and carrots are soft.

Reduce heat to low. Add the bloomed gelatin to the pan (it will be very thick). Stir well, until the gelatin dissolves. Sprinkle with salt and pepper to taste.

Remove from heat. Stir in the shredded chicken (be sure that it’s not watery before adding).

Let the filling cool for about 10-15 minutes, until warm but no longer hot. It should be a little thicker than when it was piping hot.

Preheat the oven again to 350 degrees F (177 degrees C), if it has cooled. Make sure the filling and bottom crust are both cooled to no hotter than lukewarm before assembling.

Gently transfer the cooled filling to the cooled bottom crust.

Lift the top piece of parchment paper off the rolled out top crust. Using the bottom piece of parchment paper, carefully and rapidly flip the top crust over onto the pie, then gently peel off the parchment paper. Cut any excess top crust off the edges, making sure it still completely covers the bottom crust. Use your fingers to press the edges down to seal. If desired, crimp the edges of the crust. Cut 4 slits in the top of the pie, wiggling the knife a little to open up the slits a little.

Bake for 20-25 minutes, until the top crust is golden and semi-firm. Check on it toward the end and cover the edges with foil if they start to brown before the top is done.

Remove the pie from the oven. Cool until gently warm before cutting or removing from the pan. (The filling inside will thicken as it cools.)