Freeze the butter so that it will not melt while you are working with it.

To a food processor add the four, sugar, salt, and xanthan gum.

Slice the butter into chunks and slowly add them to the food processor while pulsing the blade. The butter will not completely into the dough.

Pour the crumbly mixture into a bowl and slowly add in the cold water. Mix the dough in the bowl until the water is absorbed and then turn the mixture out on to a floured surface. The dough will barely come together, but you want to kneed it until it holds it's shape. Slowly add more water if the dough is too dry.

Using cling wrap, fold the dough up and shape it into a rough square. Place in the fridge for 2 hours to let the dough fully hydrate.

Take the dough out of the fridge and roll it out into a rough 8x8 square. Fold the dough into thirds and roll it out again. This does not have to be perfect, and if the dough cracks it is okay. Repeat the folding process again in the other direction.

Wrap the dough in cling wrap again and refrigerate for about 20 minutes so that any butter that melted can re solidify.

To a pan with a drizzle of a neutral oil, add the diced celery and carrots. Saute over medium heat until the celery begins to become translucent.

Add in either frozen or canned peas and continue to saute.

Add the vegetable broth, bay leaves, chicken-less seasoning, salt, and pepper.

Add in the Quorn or other protein of choice and bring to a simmer.

Add the half and half or plant milk and remove from heat. Remove the bay leaves.

Preheat the oven to 350 degrees F.

Take the dough out of the fridge and cut the dough in half for the top and bottom layers.

Roll out half the dough so that it will cover the bottom of the pie pan, and cut off any excess dough from the edges. Poke a few holes in with a fork in the bottom of the pie.

Add in the filling mixture to the center of the pie.

Roll out the other half of the dough large enough to cover the top of the pie. Again, cut off the excess dough.

Use a fork to press down the tow layers of dough and seal the edges of the pie. Cut a few slits in the top for the steam to escape. You can make a design if you want.

Crack an egg in a bowl and whisk it. Using a brush, cover the top of the pie with the egg wash for a crispy crust.

Place the pie pan on a baking sheet to avoid a mess if some of the butter melts over the sides of the pie pan. Bake for about 35-40 minutes until the top is golden brown and a toothpick comes out clean.