Cut butter into smaller pieces. Add almond flour, coconut flour, baking powder, butter, cream cheese, cheese, and salt to a food processor. Pulse the mixture until blended.

Add egg and pulse just until egg is mixed in.

Remove dough and place on plastic wrap. Press into a disc shape about 6" round. Wrap tightly in plastic wrap. Refrigerate for 1 hour. Note: dough will be soft, but once it goes into the refrigerator to chill it will harden.

Preheat oven to 350 degrees F.

In a 12" cast-iron skillet over medium-high heat, cook chicken in 2 tablespoons of the olive oil until done. Remove chicken from pan, cover, and set aside.

Melt butter and add onions, mushrooms, carrots, and celery. Saute until tender.

Slowly stir in the heavy cream then chicken broth. Bring to a simmer and reduce heat.

Continue to simmer uncovered, stirring frequently until liquid evaporates and you have approximately 3 to 3 1/2 cups of gravy.

Dissolve xanthan gum with 1 tsp olive oil. Stir into gravy mixture.

Add chicken, green beans, parsley, thyme, kosher salt, and pepper. Stir until combined.

Remove dough from plastic wrap and place dough between two sheets of parchment paper. Roll dough into a circle, until it is slightly larger than the top of your skillet.

Remove one side of parchment paper and lay the crust on top of the filling. Press in any overhanging crust then for decoration purposes use a fork and press into edges. With a sharp knife slice an x in the middle of the crust.

Bake casserole 25 to 30 minutes or until crust is golden brown and the filling is bubbly.