(Paleo, gluten-free, dairy-free)
Combine all ingredients except for the egg in a food processor and pulse until the mixture resembles thick crumbs. Then pulse or process the egg until a dough forms.
Gather the dough into a ball and wrap tightly in plastic. Refrigerate for about 30 minutes prior to pressing and rolling out the dough.
Poach the chicken in water for approximately 20 minutes, or until the chicken is cooked. Cube and set aside to cool.
Steam the cubed carrots until just tender and set aside with the chicken.
Preheat oven to 400 degrees and spray 4 small ramekins with cooking spray.
Heat a large frying pan and add the avocado oil. Add the onion and celery and cook until the onions are translucent.
Whisk in the tapioca flour and continue whisking until slightly thickened and sticky.
Add the chicken broth and keep stirring often until boiling. Once boiled, lower the heat and simmer for approximately 10 minutes, until thickened.
Add the almond milk, seasonings, chicken, carrots and broccoli to the thickened onion and celery mixture. Stir until well mixed then set aside.
Take the pastry ball out of the refrigerator and divide into 4 equal parts.
Roll out each part between two pieces of parchment paper or clingwrap until the desired thickness (approximately 1/4").
Fill each ramekin almost up to the top. Carefully roll each disk on top of the ramekin and seal the edges as required. Note that this dough will break easily, but it can also be repaired easily!
Use a thin knife and make 3-4 slits on the top of each crust, and gently brush with the egg wash.
Place ramekins on a large baking sheet to catch any overflow and bake in preheated oven for 30 minutes, or until the crust is deep golden brown and the filling is bubbling through.