Crust:

Use a fork or a pastry blender to cut the cold coconut oil into the flour/salt/baking powder mixture, then add the milk and knead till a dough forms. Place in the fridge or freezer till chilled, 10-30 minutes.

Filling:

Saute onion in oil till soft. Add chicken. If using ground chicken, cook on med heat. Once chicken is cooked add in peas, carrots, and cauliflower. Saute longer till cooked through a bit.

Sauces:

Option 1 -

Bring cauliflower and water to a boil and cover till cauliflower is soft. Blend using an immersion blender.  Add in 1/2-1 cup unsweetened soy or almond milk. Start with 1/2 cup and add if desired.  Add seasonings (this is in place of chicken soup mix. You may add MSG free soup mix if desired).

Option 2 -

Heat oil in saucepan. Add flour and whisk together. Gradually add liquid while whisking. Add spices or soup mix. Bring to boil till thickened.

Assembly -

Mix sauce together with chicken mixture. Taste to see if you'd like more salt etc. Pour into pie pan or ramekins. Roll out pie dough. Top pie with crust. Cut slits into the crust. Brush with egg. Bake 375 F for 30 minutes.

This makes a big size crust so you can either halve the recipe or use some as the bottom of the pie, though it will add calories if you do so. This dough also freezes well. You can freeze in a ball and wrap in plastic wrap and defrost before next use.

I doubled the recipe here and made some in ramekins and the rest in a pie plate.

For more delicious yet healthy recipes and tips for living a healthy lifestyle, visit my blog nowaythatshealthy.blogspot.com