1. In a large bowl sift together the flour, salt, and coconut sugar.
2. Make a well in the centre, pour in the water and cut the butter into the well also.
3. Using a fork, mix together until all becomes a mass of crumblike texture. Carry on until a dough proper.
4. On a floured work surface knead the dough for a few minutes. Halve into two pieces and cover and set aside inside the refrigerator for minimum 1hr.
5. Meanwhile, heat the olive oil in a saucepan over medium heat and add in the garlic, onion, and carrots.
6. Melt in the vegan butter, then add the flour, and stir until all looks a somewhat cooked brown colour.
7. Pour in the oat drink and vegetable broth, stirring constantly until the mixture thickens again after a couple of minutes.
8. Next add the peas, sweetcorn, vegan chicken alternative of choice, and seasoning. Stir and continue cooking for 5 minutes more.
9. Preheat the oven to 200°C.
10. On a clean floured work surface, and one at a time so that the other piece of dough stays chilled, roll out the pieces of dough so that they are no thinner than ¼-inch.
11. Drape the pie dish with the first piece of dough, pressing it down lightly. Cut off any overhang.
12. Pour the saucepan contents into the pie dish.
13. Repeat Step 10 and then drape it over the top of the pie-to-be, again cutting off any excess dough.
14. Give potential ventilation to your pie with an X across the top and thumb down the edges of the dough to seal (this can also be done with a fork).
15. Place in the oven and bake for just over half an hour or until golden brown on top.
16. Let sit for around 5 minutes once finished and then serve. Now, that’s what we call good homecookin’!

NB: Before placing the pie in the oven, you can mixture some oat drink with a little Just Natural Organic ground turmeric and brush that across the surface of the pie for an even more scrumptiously golden colour.