For the crust:

• 2 ½ cups all-purpose flour (300 grams)
• 1 teaspoon salt
• ½ cup unsalted butter, cold and cubed (113 grams)
• ½ cup cold coconut milk or water (see note) (120 ml)
• 1 egg + 1 tablespoon water, for egg wash

For the filling:

• 3 tablespoons unsalted butter (42 grams)
• 1 lb chicken, cubed (455 grams, 1 large breast)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup onion, chopped (140 grams)
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon curry powder
• 1 tablespoon all-purpose flour
• 15 oz can unsweetened coconut milk (445 ml)
• 1 cup chicken stock (237 ml)
• 2 cups cubed potatoes (280 grams)
• 1 cup carrots, sliced (140 grams)
• 1 cup peas, fresh or frozen (150 gram)
• Additional salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped

To make the crust:

1. In a food processor, pulse the flour and salt to combine. Add the cubed cold butter and pulse 3-4 times to break up into smaller chunks. With the food processor running, add the cold coconut milk or water and continue to process until the mixture thickens and starts to come together but is still crumbly. This should take about 10 seconds.
2. Dump the dough out onto a clean surface and gather into a ball. Cut in half and shape each half into a disk. Wrap in plastic wrap and chill for 2 hours. Dough can be stored in the fridge for up to 5 days or double-wrapped in the freezer for up to 2 months.

To make the filling:

1. Add 2 tablespoons of the butter to a large skillet placed over medium heat. Season the cubed chicken with salt and pepper and add it to the skillet. Do not overcrowd the pan; cook in batches if needed. Cook until edges turn golden brown, about 5 minutes. Turn and cook for an additional 2 minutes. Remove from pan and set aside.
2. Place remaining 1 tablespoon butter in the skillet. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste, curry powder, and flour. Add the coconut milk very gradually while whisking constantly. Add the chicken stock. Cook, stirring frequently, until thickened, about 7-10 minutes.
3. Add the cooked chicken, potatoes, and carrots and cook until vegetables are slightly tender, about 5 minutes. Stir in the peas and cilantro, and add additional salt and pepper to taste. Remove from heat to let cool slightly while you prepare the crust.

To assemble the pie:

1. Preheat oven to 400°F (200°C). On a floured surface, roll out one of the dough disks to a rough 13-inch (33 cm) circle. Transfer dough to a 9-inch (23 cm) pie dish.
2. Roll out the second disk of dough into a large circle. Cut into strips for a lattice top or keep it intact for a full crust. Pour the filling into the bottom crust and top with the lattice or full crust. Trim edges of the crust to a 1-inch (2.5 cm) overhang, pinch together, and tuck into the pie dish.
3. Brush the top crust with egg wash. If using a full crust, cut several vents in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, 45-60 minutes. If the crust browns too quickly, cover with foil for the remainder of the baking time.
4. Let cool for 15 minutes before serving. If baking the pie ahead of time, reheat in a 350°F (175°C) oven for 30 minutes. Store leftovers in the fridge for up to 5 days.