For the pie filling, whole fresh chicken thighs, half pound, panseared in Tsp of thyme, Tsp of rosemary, 4 cloves of garlic, 1/2 Tsp cayenne pepper, 1/2 Tsp salt, olive oil, 8 minutes per side, deboned, diced in 1/2”, olive oil, garlic cloves, peeled, each fresh green beans, fresh chopped celery, fresh sweet pepper, shallot, carrot, mushroom, asparagus, parsley, yukon potato, diced in 1/2”, cayenne pepper, Flaked seasalt, flour, chicken broth, coconut cream, To make six pie crusts:, bread Flour