To make pie crust
1 Gather pie crust ingredients.
2 Put Kodiak Cakes mix in a large bowl. Cut cold butter into small pieces. (Cut butter into the mix using a pastry cutter or two butter knives until butter is the size of peas.)
3 Make a well in the center of the mix and add cold water by tablespoons. Combine just until the dough sticks together and forms a ball.
4 On a floured surface, roll dough into a large circle. Make sure the dough is large enough to cover the pie dish.
To make pie filling
1 Preheat the oven to 375 degrees. Lightly grease a 9-inch pie dish with cooking spray. Set aside.
2 Heat a cast-iron skillet or dutch oven over medium-high heat. Add the butter to the skillet. Add the onions, mushrooms, and garlic. Cook until the mushrooms and onions begin to brown, stirring occasionally, about 7-10 minutes. Add the carrots, celery, salt, and pepper. Cook for another 3-5 minutes, until carrots begin to soften.
3 Pour the almond milk into the mixture, adding a little at a time and stirring constantly. Sprinkle the kodiak cakes mix into the mixture and stir. Continue to let the mixture bubble and thicken (about 5 minutes), bringing it to a low boil. Taste test and add additional seasonings.
4 Add the cooked chicken, thyme and peas to the mixture. Stir.
5 Scoop the pie mixture into the greased pie dish.
6 Place the rolled out the pie dough over the pie dish. Place on top of mixture, trimming the overhang to the edge of the dish. Gently press the edges with a fork or your fingers. Cut a few slits in top of crust or poke holes with a fork to let the steam escape. Whisk 1 egg together and brush the top of the crust with the egg wash.
7 Bake until hot and bubbly on the inside and the crust is deeply golden, about 35-40 minutes. Let rest a few minutes. Serve hot.
