Combine flours, xantham gum, and salt in a large bowl. Mix well. Quickly work in the cold vegan butter or coconut oil with your hands.
Mix vinegar and cold water. Work into to crust mixture one tablespoon at a time. Work until crust just comes together. Add additional ice water if needed.
Wrap crust in plastic wrap. Chill crust 30 to 60 minutes while you work on the filling.
For the filling, heat ghee large saucepan over medium heat. Add in the tapioca flour and whisk vigorously until combined and there are no lumps. Cook for 30 seconds.
Slowly pour in the stock, whisking constantly. Cook for 1-2 minutes until thickened, whisking every few seconds.
Stir in the vegetables and chicken, cook for 3-5 minutes until heated through.Add in the remaining spices for the filling and bring to a simmer. Season the filling to taste with additional salt and pepper, if needed.
Divided mixture into 4 large ramekins or ovenproof bowls.
Remove dough from the plastic wrap. On a floured surface divide into 4 parts and roll to fit ramekins. Press down the edges to secure dough.
Whisk the egg with 1 tablespoon cold water. Using a pastry brush, lightly brush the egg wash onto the tops of the crusts. Cut 2 one inch vents in the top of each crust.
Bake pot pies until golden and crispy brown. Approximately 25 minutes.
If your bone broth is cold, warm to warm temperature for better results. Uncooked individual pies can be kept, tightly wrapped, in the refrigerator for up to 2 days.
Chicken Pot Pie - Gluten and Dairy Free https://www.peelwithzeal.com/dairy-free-chicken-pot-pie/