Preheat oven to 400℉

Peel and thinly slice your potatoes on a mandoline or as I do in my food processor with the slicing attachment (about 1/8-inch-thick slices). Cover and set aside.

Cut chicken into bite sized pieces

Melt 1/2 cup of butter in a large skillet. Add chicken, stir and cook about 3 minutes. Transfer to a plate with a slotted spoon, cover and set aside.

Add onions to the butter in the skillet and sauté about 4 minutes. Add garlic and sauté for one more minute.

Stir in potato flour, cooking for a few minutes until it forms a pale paste (this is referred to as the roux). The roux will be the thickener for your sauce.

Add chicken stock and stir.

Add chicken, carrots and mushrooms, salt and a few dashes of pepper.

Simmer for 20 minutes while gravy thickens.

Then add coconut milk and stir to combine.

Transfer creamy chicken mixture to a 9 x 13 baking dish.

Arrange potato slices on top overlapping as you go.

Dot with 2 tablespoons of butter.

Cover and bake for 45 minutes. Uncover and bake 20-30 minutes more until top is browned. Let stand for 10 minutes before serving.