For the crust:

1. In a large bowl, whisk together the flour, coconut sugar, and salt. Once fully incorporated, add the butter and work it into the mixture either with your hands or with a pastry cutter, until it forms a fine crumb.
2. Add the water in one tablespoon at a time until the dough begins to hold together. When you can pinch the dough between your fingers and it flattens instead of crumbles, you’ve added enough water.
3. Form the dough into a ball and place on a piece of plastic wrap, then flatten it into a disk and wrap it with the plastic. Refrigerate for 1 hour (you can leave it up to a day if needed), until the dough is slightly hardened.
4. Let the dough sit out on the counter top for about 10 minutes so that it becomes pliable and easy to work with again.
5. Place a large sheet of parchment on your counter top and sprinkle about 2 tablespoons flour on the parchment. Place the dough on top then sprinkle additional flour over top. Begin to roll into a round 1/8th inch thick disk. If the dough starts breaking on you, form the dough back into a ball and add one more tablespoon cold water, then roll out again, making sure it is smooth. If you have any one-off cracks in the dough, simply pinch them back together and apply a touch of water if needed.

For the Pot Pie

1. Preheat the oven to 350°F.
2. Melt the butter in a large, heavy-bottomed pot over medium heat, then add the onion and garlic. Sauté for 4 to 5 minutes, until the onion is translucent and fragrant.
3. Sprinkle the flour over the onion mixture and whisk to combine.
4. Add the chicken broth 1 cup at a time, whisking constantly, then stir in the heavy cream, sage, thyme, salt, and pepper, continuing to whisk until mixture is smooth.
5. Stir in the chicken and the peas and carrots. Simmer the mixture for 5 minutes.
6. Transfer the chicken mixture to a deep pie pan or 2 quart casserole dish, then lay the crust over the top. Brush with the whisked egg, then bake for 30 minutes.
7. Remove from the oven and let cool slightly, then serve!