If pie crusts are frozen, set out on counter to defrost while you prep the filling. Also, let your vegetables sit out to defrost.

Preheat oven to 425 F. Melt butter in a saucepan, then add in onions. Stir for a couple minutes until tender. Mix in cassava flour, salt and pepper. Add milk and stir. Then slowly pour in broth and mix until it's thick and bubbling. Add in chicken and veggies then take off heat.

Add bottom pie crust to pie pan. Then roll out the top piece until flat. If the gluten free dough is sticky, add some flour to your rolling pin and it will help stick back together rather than on the pin.

Add chicken mixture to the pie crust, do not overfill it. Lay top layer on top and pinch together the edges of the pie crust. Poke a few holes in the top.

Bake for 30 minutes until golden brown. If the edges are browning quickly, you can cover them with aluminum foil halfway through baking.

Let cool for a few minutes before eating.