Preheat oven to 375 degrees.
To make the filling, heat the ghee and olive oil in a large skillet over medium-high heat. Add garlic,
onion, sweet potato, carrots and celery; cook and stir for 3 minutes or until celery and onion soften.
Add chicken broth and almond flour; whisk for 2 minutes or until smooth. Add turkey cubes, coconut milk, peas, pepper, salt and parsley.
Transfer mixture to a round 9-inch baking pan; set aside. To make the crust, in a stand mixer, or in a bowl with a hand mixer, combine almond flour, salt, egg, melted ghee and unsweetened coconut milk till a soft ball is formed. Roll out the dough and place it on top of the baking pan, trimming any excess at the edges.
Poke the center of the crust with a fork about 5 times in a circular pattern; bake for 45 minutes or
until crust is golden brown.