• With a spatula mix the flour, sugar, and salt in a bowl.
• Add the shortening (or butter/shortening mixture) and cut it in with the pastry blender. Blend until it forms tiny dry balls and crumbs (not greasy).
• Add 1/3 cup plus one tablespoon of ice water.
• Cut with the spatula until fully moistened. It should stick together when pressed; if not add a smidgen more water until it does.
• Press with your hands until it adheres, then form into two pieces, flatten, and refrigerate in non-toxic cooking paper from one to three hours if using immediately. (It can last several days in the fridge or six months in the freezer.)
• Bring back to room temp and roll out on a floured board, flattening with the rolling pin and shaping into circles about 4 inches larger than the pan. Work from the center out without smashing the edges, smoothing in opposite directions.
• Keep the board floured enough so the dough doesn't stick. If it splits, seal it with your fingers, using water and flour for patching.
• Invert the pan over the center of the dough to estimate size, then transfer to pan, gently forming the bottom before the sides.
• Patch any holes and trim the edges with scissors, crimping a 3/4" overhang with a fork.
• Wrap and refrigerate dough for 3 hours to a day, then heat the bottom layer in oven for 5 minutes before filling/baking. To offset a soggy bottom crust baste with a chia egg first (recipe in notes).
• Add the filling to the bottom crust when it's done, then form a thin dough or strips over the top, connecting it to the bottom crust on the sides. Trim with scissors, flute the edges with your fingers or a fork, and slice three or four one-inch slits across the top. Baste lightly with olive oil or melted butter and herbs.

Filling

• Preheat oven and center rack at 425.
• Cook frozen peas and carrots first and set aside.
• In a saucepan cook the vegan chicken, vegetables except peas and carrots, and spices until tender.
• Add the flour (or equivalent thickener like agar, cornstarch, etc.) and stir in, then add the veggie broth and coconut milk at once, stirring consistently on raised heat until thick and bubbly.
• Remove from heat and add the carrots and peas, stirring until smooth.
• Taste test, adjust as preferred, then fill the cooked bottom crust(s).
• Place the top pastry on, flute the edges, baste, and cut slits as instructed above.
• Bake in a preheated 425-450 oven for 15 minutes or until golden brown.
• Cool for 10 minutes before serving.