• Preheat oven to 350 degrees Fahrenheit.
• Heat a large skillet over medium heat. Add 1 tablespoon of olive oil, the celery, carrots, and squash. Cook vegetables for 10 minutes.
• In a pie pan, add the chicken, vegetables, and green peas.
• In the large skillet add the other tablespoon of olive oil and the onions, mushrooms, seasonings, and garlic. Sauté until the onions are translucent, about 3-4 minutes.
• Add the tomato paste and flour to the skillet and cook until there aren't any lumps of flour. In small increments, slowly add the broth, stirring well between additions.
• Stir mixture and reduce pan to medium low. Simmer until thickened. Pour over chicken and veggie mixture in the pie pan.

For the Crust:

• In a large mixing bowl, add the dry ingredients and stir. Add the butter and mash into dry ingredients with a fork until the texture is like course sand.
• Slowly, one tablespoon at a time, add the cold water in and stir. Continue until dough forms.
• On a clean surface, sprinkle flour and knead dough into a ball. Roll out the dough into a circle that is about 1 inch in diameter larger than the pie pan.
• Lay the crust over the top of the pie pan and crimp the excess dough. Cut vents into the top of the crust. You may also brush the top with oil.
• Bake for 30-35 minutes or until the crust is golden brown.