To begin, make the pastry crust. In a medium bowl stir together flour and salt. Cut the crisco into ¼ in cubes. Using a pastry blender or fork, cut the crisco into the flour mixture. Add the ice water 1 Tbsp at a time and stir into the flour mixture until combined. Turn the pastry dough onto the counter and gently shape into a round disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

While the pastry dough sets. Preheat the oven to 450° F.

If using uncooked chicken, coat with olive oil, salt, and pepper. Cook in a grill pan for about 6-7 minutes then flip and cook an additional 6-7 minutes or until cooked to at least 160°F. Once cooked, set aside.

Dice onion, celery, carrots, and chicken into bite sized pieces and set aside.

In a large non-stick skillet over medium heat melt vegan butter. Add onion and sauté about 3 minutes. Add carrots and celery and cook for 2 minutes, stirring occasionally. Add the garlic and stir about 30 seconds, until fragrant.

Pour non-dairy milk into the pan and whisk the flour into the mixture to make a roux. Cook until it thickens and then season with salt, pepper, and thyme. Fold the chicken and peas into the mixture and cook an additional 3-5 minutes on low.

Pour the filling into a pie pan. Remove the pastry dough from the refrigerator and roll out on a lightly floured surface. You can either cover the pan with the single dough round and cut a plus sign in the top or you can use a 2 inch biscuit cutter to cut little circles and cover the pan with circles.

Brush the top lightly with non-dairy milk and bake for 40-45 minutes on a baking sheet, in case anything leaks out.

Remove from oven and allow to cool before diving in!