Add the chickpea flour, psyllium husk powder, baking powder, salt, and cinnamon in a food processor and blend to combine.

Sprinkle in the coconut oil pieces and pulse several times, until the mixture resembles crumbs the size of grated parmesan cheese.

Add the coconut milk and pulse until the mixture comes together in a rough ball.

Gather the dough and press into a disk.

Wrap in plastic wrap and refrigerate while preparing the filling.

Preheat oven to 400ºF. (Note: If preparing to freeze, it isn’t necessary to preheat the oven now.)

In a large nonstick skillet, cook the onion and zucchini over medium-low heat for about 5 minutes, until softened, stirring often.

Add garlic and cook 1 minute more.

Add curry powder and stir until vegetables are coated.

Measure the broth and coconut milk into a large glass measuring cup.

Whisk in coconut flour until smooth.

Pour the mixture into the skillet.

Stir in raisins.

Increase heat to medium.

When mixture begins to bubble, let it simmer for 5 minutes, or until thickened.

Stir in cooked roasted vegetables, chicken, and cilantro.

Season to taste.

Turn off heat and transfer mixture to desired baking dish(es).

Remove crust from refrigerator and place on countertop between 2 pieces of plastic wrap.

Roll to ¼-inch thickness and cut to desired shape(s).

Place on top of chicken and vegetable mixture, either in 1 large piece or several smaller pieces.

If baking immediately, place in the oven and bake for 25-30 minutes, or until filling is bubbling and top is lightly browned.

To freeze for future baking, wrap tightly in plastic wrap and freeze for up to 3 months.

When ready to bake, preheat oven to 350ºF and unwrap the pot pie.

Bake for 45-60 minutes, until filling is bubbly and the pastry is lightly browned.