To roast CHICKEN: Preheat oven to 375 F. Wash chicken breast and pat dry. Line a baking sheet with aluminum foil or parchment paper. Drizzle and rub 1 tablespoon olive oil on the chicken breast. Sprinkle with generous amount of kosher salt and cracked black pepper. Bake for 35 minutes or until internal temperature reaches 165 degrees F. Remove from oven when finished and let cool. Cut into about ½” cubes when cool enough to handle.
To prepare CRUST: In a food processor, mix the dry ingredients together (almond meal, salt, and baking powder). Add the coconut oil and slowly pulse until it’s evenly mixed. It should have the consistence of peas. Slowly add the water and pulse until it forms a dough-like texture. Remove from food processor, roll into a ball and wrap in cling wrap. Put the dough into the refrigerator for 30 minutes. [Now is a good time to start on the pie fillings]. Dust a pastry board (or cutting board) with almond meal. Place the ball of dough on the dry almond meal and cut into 8 even sections. (Roll into one large piece if you’re making one large pie.) Using your hands first and then a rolling pen for even thickness, press and roll each of the 8 pieces into a circle. Keep dusting the top and bottom of dough with dry almond meal so that it doesn’t stick. Use the ramekin or dish you are baking in to cut the right-size circle in the dough.
To make the PIE: Heat the olive oil in the bottom of a large pot. Add the yellow onions and cook on medium/high until they’re brown. Slowly add the garlic, almond meal, salt, thyme, sage, and pepper ; stir and reduce the heat. Slowly add the chicken stock and coconut milk, peas, carrots, kale, and chicken. Spoon an even amount into each of the 8 ramekins (or other oven-friendly bowls). Place the crust on top of the filling. Scramble one egg and paint the crust of each pie generously. Sprinkle with kosher salt and cut 3-4 slits in the top. Bake at 375 for one hour. Let cool, then ENJOY!