Combine all of the dry ingredients and the frozen butter into a food processor. Pulse for 1-2 seconds about 5 times until the butter is in pebble form about the size of peas.
2 Cup + 2 tablespoon Gluten Free 1-to-1 Flour Blend, 2 Tablespoon Tapioca Starch, 1 Cup Vegan Butter, 1 teaspoon Salt, ½ teaspoon Black Pepper, ¼ teaspoon Paprika, ¼ teaspoon Thyme, 2 teaspoon Sugar
Pour the flour/butter mixture into a large bowl. Add half of the cold water. Work together with your hands by tossing the water and flour to combine. Continue adding a little water at a time and working together until the dough starts to form into a ball.
½ Cup Water
Divide the dough ball into two halves. Wrap in plastic wrap and form into two discs about 1 inch thick. Refrigerate for 2 hours.
Remove the cold dough from the refrigerator. Place one dough disc between two sheets of plastic wrap and roll out using a rolling pin. Once the dough is large enough to fit the pie plate, place onto a baking sheet and return to the refrigerator. Repeat with second dough disc. Refrigerate dough sheets for 1 hour.
Remove one dough sheet from the refrigerator and measure and cut to match the outer ring of the pie plate. Place the circle on a baking sheet and put in the freezer (this will be the top).
Remove the second dough sheet from the refrigerator and gently work it into the pie pan taking care not to press down the dough. Trim the dough to the outer edge of the pie plate and place the whole pie shell in the freezer while you make the filling.
Preheat the oven to 400 degrees F.
To make the filling
Pour olive oil into a large skillet or non stick saucepan. Heat over medium heat.
2 Tablespoon Olive Oil
Add the onions, celery, carrots and potatoes to the oil. Cook for 10 minutes, stirring occasionally to ensure they are not sticking.
¾ Cup Yellow Onion, ½ Cup Celery, 1 Cup Carrots, 2 Cup Red Potatoes
Add the garlic, salt, pepper and thyme. Stir and cook 1 minute more.
2 cloves Garlic, ½ teaspoon Salt, ½ teaspoon Black Pepper, ½ teaspoon Thyme
Add the chicken broth. Stir well one time then bring to a simmer. Cover and cook for 10 minutes or until potatoes are just about fork tender.
1 Cup Gluten Free Chicken Broth
Add the cooked chicken and frozen peas to the broth and vegetables.
2 Cup Chicken, 1 Cup Frozen Green Peas
Then add in the coconut milk and butter, cook another 2-3 minutes.
1 Cup Non-Dairy Milk, 2 Tablespoon Vegan Butter
In a small measuring cup, combine the starch and water and stir to form a slurry. Make a well in your filling using a whisk and whisk continuously while pouring the slurry into the broth. It will thicken fairly quickly. Once it does, remove it from the heat.
3 Tablespoon Tapioca Starch, 3 Tablespoon Water
Remove your pie shell from the freezer. Beat the egg and add 1 tablespoon water to make an egg wash. Brush the egg wash around the edge of the pie crust to create a glue to bind the top crust to the bottom.
1 Egg
Pour the filling into the crust.
Working quickly, place the top crust over the filling and crimp the edges. Brush the entire top with the egg wash.
Place your pie on a baking sheet (to avoid spilling in the oven) and bake for 45 minutes on the lowest oven rack. If your top crust begins to get too brown during baking, just lay a piece of aluminum foil lightly over the top.