For Soup:

Place chicken, garlic, thyme, rosemary, salt and pepper, chicken broth, potatoes, carrots and onions in the crock pot and cook on high for 3 hours.

Remove 1 cup of the broth and whisk in the arrow root powder. Stir back into the pot.

Add the frozen peas.

Pour mixture into your prepared pie pan or casserole dish onto of the pie crust.

Finish adding top layer of crust according to directions below.

For Crust:

Pour flour mix into a food processor or a bowl.

Cut the butter into small cubes and add it into the flour mix. Pulse mixture until it resembles course cornmeal. (If you don’t have a food processor, use a pastry blender or two knives to cut in butter.)

Add water in as you continue to pulse until the dough comes together.

Divide dough in half. Prepare 2 sheets of parchment paper. Place each half of the dough on one piece of the parchment paper. Using your hand flatten dough into a disk, wrap parchment around dough and place in the refrigerator for at least 1 hour.

Preheat oven to 425 degrees.

Remove dough from the refrigerator. Roll dough with a rolling pin between two pieces of parchment paper, until they will fit into the pie pan or casserole dish. (you’ll need a deep dish pie pan or I used a 9 x 9 casserole dish)

Press dough into bottom of pan and up the sides to the edge of the dish. Using a fork, poke a few holes in the bottom and sides of the dough to prevent dough bubbles.

Pour chicken soup mixture into dish. Roll out the remaining pie dough and layer over the chicken mixture. Trim edges of crust if necessary, so that the bottom and top crust are even. Press edges of bottom crust and top crust together using your fingers or a fork. Cut a few small holes in the top of the crust.

Place on middle rack of oven. Bake on 425 degrees for 15 minutes, reduce heat to 375 degrees and bake about 30 more minutes or until crust is golden brown.