2 tbsp olive oil or coconut oil
1 onion, chopped
3 carrots, peeled and chopped
3 or 4 stalks of celery, diced
3 - 4 cloves garlic, minced
2 cups of chopped cooked chicken (I prefer breast)
2 tbsp cornstarch or arrowroot powder or ¼ cup flour (maybe a little more of each of you like your filling thicker)
3 cups low-sodium chicken broth
1 cup frozen peas
½ tsp turmeric
1 tbsp fresh thyme, chopped
1 cup coconut milk
salt and pepper to tasteFOR THE PASTRY
1.5 cups flour
½ tsp salt
⅛ baking powder
½ cup butter, cold and diced (or vegetable shortening)
1 egg, beaten
2 tsp white wine vinegar
¼ cup cold water plus a tablespoon or two more if needed
1 egg (reserved for the egg wash)