To prepare the pie crust, place flour and salt in food processor. To that, add 1/3 c of COLD butter, cut into small pieces. Pulse to combine, until butter is mostly incorporated. (If you don't have a food processor, cut butter into the flour using a pastry cutter or forks. You can also use your hands.)

To the flour + butter mixture, add one egg yolk. Pulse/ stir to combine.

Finally, add 2 tbsp ICE COLD water. You want the water to be cold to prevent the butter from melting. I usually place an ice cube or two into a small dish, add water and then measure my 2 tbsp of water from that. Pulse until a dough starts to come together. It will look clumpy.

Transfer pie dough to a sheet of parchment paper, that has been lightly covered with gluten free flour. Knead pie dough until it comes together into a firm ball.

Place pie dough into a large container and refrigerate for 2 hours.

Meanwhile, prepare the filling. Chop onion, carrot, mushroom and garlic. (I use pre chopped garlic in a jar.)

Chop precooked chicken into 1/2" bites, and set aside. (If you are starting with raw chicken, cook it in the pot before cooking the vegetables, and set aside for later.)

In a large pot or dutch oven (I use my Staub universal pan for this), melt 3 tbsp of butter.

Saute the chopped onion and carrot for 5 min. To that, add chopped mushroom and garlic, and cook for 5 min more.

Add flour to sauteed vegetable mixture, and cook for 1 minute. Then add 1 cup stock and 1/3 - 1/2 cup cream. Cook to thicken. Filling will still be creamy.

To the filling, add salt and pepper, chopped chicken, 1/2 c peas and 1 tbsp parsley. Cook for 2 minutes more so peas are warmed.

Remove pan from heat, and allow to cool.

After pie dough has chilled for two hours, remove from fridge, and allow 10 minutes to come to room temperature, before rolling.

Place pie dough on parchment paper sprinkled with gluten free flour. Sprinkle some on top of the dough, and roll out dough to create 2 8" circles and 2 7" circles.

Place the larger circles of dough in the empty small pie dish. (You'll need two pie dishes for this recipe.) Lightly press into the bottom of the dish and allow edges of dough to overlap the side of the dish.

Fill both crusts with the cooled filling, separating it equally between both dishes.

Place top (smaller) circle of pie dough on top of filling. Fold edges of the top crust over the bottom crust, and pinch to seal.

Place in fridge or freezer for 10 minutes while you preheat oven to 425 degrees. (This helps prevent the crust from shrinking while baking.)

In a small dish, create an egg wash with one egg yolk (or whole egg) plus one tablespoon water.

Once oven is preheated to 425 degrees, remove pies from refrigerator, and brush with egg wash. Then cut slits in the top of the dough to allow steam to escape while baking.

Place the two pot pies on a baking sheet, and bake for 25 minutes. AFTER 15 MINUTES, cover with a flat sheet of tinfoil to prevent the crust from over browning.

After 25 minutes, remove pot pies from oven and allow to rest 10 minutes before eating. (So you don't burn your mouth!) I served our pot pies with a side salad, which I prepared after removing the pies from the oven.