Paleo Chicken Pot Pie Casserole

Melt the butter in a dutch oven or heavy bottomed pot over medium heat.
Add the onions and garlic and saute for 5 minutes, or until soft.
Next, add the 1 pound of roughly chopped potatoes and chicken broth to the pot. Bring the broth to a boil then cover with a lid and reduce the heat to low. Cook for 10 minutes, or until the potatoes are fork tender.
Turn the heat to low.
Use a slotted spoon to scoop the potatoes into a blender. Add the coconut milk to the blender and puree. Set aside for now.
Add the remaining cup of diced potatoes and the carrots to the pan (the carrots and potatoes should be about the same size).
Bring the broth to a boil, cover with a lid and reduce heat to low. Cook for 9-10 minutes, or until the potatoes and carrots are fork tender.
Add the celery, peas, spices, cooked chicken and pureed potatoes to the pan and mix well.
Raise the heat to medium low and cook for 5 minutes.
Pour the desired amount of filling into a casserole dish.
Layer the 3-ingredient Paleo Flatbread on top of the casserole dish.
Bake at 400F for 20-30 minutes or until the top of the crust is as crisp as you’d like it to be. (You can bake it longer for a crispier crust, just keep an eye on it so it doesn't burn).