First preheat oven to 350 degrees Fahrenheit and spray a casserole dish with olive oil.

In a large pot of boiling water, add diced carrots, potatoes and green beans. Boil for 10 minutes then remove from heat and drain.

Meanwhile, in a large skillet, add Octonuts Almond Oil and chopped chicken. Cook, flipping occasionally, until chicken is cooked through. Remove from heat and set aside.

Next, in a clean skillet, add coconut cream, chicken broth, garlic powder, onion powder, oregano, basil and pepper. Mix to combine.

Carefully remove 1/4 cup of the liquid and add to a small mixing bowl. Stir in tapioca flour until combined.

Then, pour this mixture into the skillet. Continue whisking over low medium heat until thickened, about 5 minutes. Remove from heat and set aside.

To make the topping, add Octonuts Almond Protein Powder, coconut flour, butter and poultry seasoning to a mixing bowl. Stir to combine. Then, add in water one tablespoon at a time until a thick dough is formed.

Lastly, assemble casserole. Add chicken and vegetables into casserole dish. Pour sauce on top. Drop topping dough in clumps on top. Top casserole dish with aluminum foil and bake for 40 to 45 minutes or until bubbly.

Remove from oven and enjoy!