1.In a large saucepan, add 1/2 tsp coconut oil over medium-high. Add Chicken Thighs or Breasts and brown them on both sides ,then add 2 cups water and let it boil and cook the chicken until tender.Use the stock from this so you can avoid extra calorie from using extra stock.If you have left over cooked meat you can use that too,In that case use stock as we don't have to cook the chicken again.
2.Remove chicken and cut it to bite size pieces.Reserve the stock.
3.Now in the same pan add 1/2 teaspoon oil ( I am keeping oil little to save calories but you can add extra butter or oil for extra tastiness,In this recipe we are going to make a roux by sauteing flour in butter or oil.Normal concept is to add equal quantities of flour and oil but if you use less oil ,just make sure you don't burn flour,other that that its ok.For me it turned out to be ok eventhough i used 2 tbsp of flour for 1/2 tsp of oil.
3.Add onion, celery,garlic and carrots and cook until onion is translucent(dont add green beans we dont want to overcook them,we will add it finally), about 4 minutes. Add flour and cook till raw smell is gone, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Now Stir in green beans and cut chicken and season with salt and pepper.In this stage for me the green beans and chicken didnt get fully covered in sauce so i dissolved a tbsp of cornstarch in water and add it now,to help thicken the stock as i added some extra stock after adding green beans and chicken to cover them.
5.Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.For me it took 45 min.