Pastry dough

2 cups Simple Mills Organic Nut & Seed Flour All Purpose Baking Mix

¾ tsp salt

11 tbs unsalted butter, frozen and cubed

7-8  tbs ice cold water

1 tsp psyllium husk powder

1 egg (for egg wash)

Filling

1 lb chicken breast, cut into cubes

1 lb gold potatoes, cubed

3 large carrots, diced

1 yellow onion, chopped

4 cloves garlic, minced

1 cup peas, English or frozen

3 cups chicken bone broth

¼ cup milk

5 tbs arrowroot starch

3 tbs olive oil

2 tbs butter

1 tbs fresh thyme, or ½ tsp dried thyme

½ tsp dried oregano

1 bay leaf

½ tsp black pepper

salt to taste

ADD Simple Mills Organic Nut & Seed Flour All Purpose Baking Mix, psyllium husk powder, and salt into a food processor and pulse to aerate.

ADD the frozen and cubed butter and pulse until it looks like a corse meal.

POUR in ice water and pulse until combined.

REMOVE the dough from the food processor and press together to form a disk and wrap. 

PLACE in the fridge for 1-2 hours, or overnight.

MAKE the filling:

POUR olive oil into a large pot and saute the onions and garlic over medium-low heat for 5-10 minutes, until translucent.

ADD carrots and chicken and cook until the chicken is no longer pink on the inside. 

ADD arrowroot starch and cook over low heat, stirring constantly, for 5 minutes.

MIX in the milk, peas, salt, pepper, thyme, oregano, black pepper, salt, and butter.

DIVIDE the filling equally among 4-14 oz ovenproof ramekins or one 9x9 inch square baking dish and let cool while you roll out the dough.

PREHEAT the oven to 375º F

ROLL the dough into a 14x14 inch square and cut into four circular pieces about 1 inch larger than the ramekin. 

TRANSFER the circles over the filled ramekins, using a spatula, and gently press the dough to encourage it to fold over the rim.

BRUSH with egg wash and cut 4 slits into the top using a knife. 

BAKE for 45-50 minutes, or until the top is golden brown and the filling is bubbling hot.