In a large mixing bowl, combine cassava flour, tapioca starch, and sea salt.

Add in the egg, cold butter, and water, and stir together with a fork until a dough forms. Knead well with your hands

If the dough is too crumbly and dry, add more water a tablespoon at a time until it reaches the right consistency. 

Cover and place the dough in the refrigerator.

Preheat oven to 350 degrees F. 

Heat 1 tbsp of coconut oil in a skillet over medium heat.

Add onions and garlic, and cook for 1 minute until fragrant.

Add in carrots and frozen peas and cook stirring for 5 minutes until they are softened. 

Add shredded chicken, then pour in bone broth, coconut milk, and tapioca starch.

Stir together and let the whole thing simmer for 3-4 minutes until the mixture is thickened and reduced.  

Grease a 6 cup muffin tin with coconut oil. 

Take out the pie crust dough from the refrigerator. Make 6 balls with the dough about 1 1/2 - 2 inches in diameter.

Place each ball into a muffin cup. Use your hands to press the dough to the bottom and the sides of the cup, so you have a bottom crust. Make sure the sides reach the tops of the cups. 

Add in the chicken filling to each pie crust. Make sure not to overfill it and leave about 1/8-1/4 inch of space from the top. 

Place the rest of the dough between 2 parchment paper and roll it into a thin layer about 1/8 inch thick.

Use a sharp knife to cut the dough into 6 3-inch circles. You can also use a similar sized cup or a cookie mold to stamp the circles. 

Place each circle on top of the pie mixture and press down the sides to seal the pie. You don't have to seal it completely, but do the best you can. 

Use a sharp knife to make an "x" on top of each pie. 

Brush the top of pies with melted butter

Bake in the oven for 40 minutes, until the tops are golden brown. 

Let the pies cool for 5 minutes before removing them from the muffin tin with a sharp knife. Enjoy immediately!