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Preheat the oven to 400 degrees, and grease a 9×9 inch baking dish.
For the crust: Whisk together dry ingredients in a mixing bowl. Mix in eggs and cut in chilled butter.
Mix well, cut into two dough balls, place both on a 9×9 inch pre-greased baking dish, cover, and set in the fridge to cool.
For the filling, using a large saucepan, melt the butter, add the onions & garlic, and cook until the onion is fully caramelized.
Stir in the arrowroot/tapioca flour (or cornstarch). Slowly pour in the broth and coconut milk while continuously stirring. Do this until you see it thicken up a bit.
Add the cooked chicken and vegetables. Stir and allow to simmer together for approximately 5 more minutes.
Season with salt and pepper to taste. Set aside.
Back to the crust: After making sure your dough is fully chilled, spread both dough balls out onto parchment paper using one for the bottom crust and one for the top.
Lay out the bottom crust in the baking dish, pour in the filling mixture, then lay out the top crust & pinch the edges. Bake at 400F for approx 30 minutes or until the crust is golden brown.
10)Allow some time to cool a bit before you serve.