Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 5 minutes.
Stir in the chicken or turkey. Cook for 1 minute, then add the Italian herbs, salt, pepper and dried sage. Mix so the veggies and meat are coated with the spices.
Pour in the chicken broth and stir. Allow to simmer for 20 minutes on low heat.
Once it starts to thicken add the cream and stir. Allow to thicken for about 3 minutes. To thicken the soup to a stew consistency, mix 2 TBS arrow root or corn starch in 2TBS cold water. Pour the mixture into the soup and stir. Allow it to thicken for a few minutes minutes. Mix in frozen peas. Turn off the heat. If you are not making the crust, serve!
If you are making the crust, pour the filling into a 2-quart baking dish (or individual ramekins).
In a food processor, mix the dry ingredients together.
Add the coconut oil and slowly pulse until it’s evenly mixed. It should have the consistency of peas.
Slowly add the water and pulse until it forms a dough-like texture.
Remove from food processor, roll into a ball and wrap in cling wrap.
Put the dough into the refrigerator for 30 minutes.
Dust a pastry board with almond meal.
Place the ball of dough on the dry almond meal and roll into one large piece. If you are making one large pie you can stop here.
If you are using ramekins, take one of the ramekins and press into the dough 6-8 times. This dough is not like normal dough so you will want to handle with care. I found if I press firmly with my ramekin and then pull it away from the dough it comes out in a perfect circle.
Once you place the dough on top of the ramekins (already filled with the filling) make two slits into it and then brush it generously with a scrambled egg.
Bake for 30-45 minutes, until the crust is deep golden brown and the filling is bubbly.