To make the crust:

1. Combine all ingredients in a medium mixing bowl and stir to combine thoroughly, until the dough comes together into a ball. It will be a softer and slightly wetter dough than you might be used to working with.
2. Lightly dust a sheet of parchment paper with cassava flour and place the ball of dough onto it, pressing down to make a disc. Cover with plastic wrap and roll out to about 11-inches across, or slightly larger than the pie pan you’ll be using. Refrigerate for at least 20 minutes- it will firm up, making it easier to place on top of the filling.

To make the filling

1. Preheat the oven to 375ºF.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, carrots, celery and salt. Cook until softened but not browned, about 10-12 minutes. Stir occasionally and adjust the heat so the vegetables don’t brown.
3. Stir in the peas and push the vegetables to the outside of the pan. To the center of the pan, add the remaining 2 tablespoons olive oil and the cassava flour. Whisk to combine. Stir into the vegetables.
4. Add the broth and turn the heat up to high. Once boiling, cook for 2-3 minutes or until thickened. Stir in the turkey and chives.
5. Pour the mixture into a pie pan. Remove the crust from the fridge and turn so the parchment paper is facing up. Gently remove the parchment and discard. Using the plastic wrap, turn the crust onto the pie pan, gently peeling the plastic wrap away. Fold under any overhang and shape or crimp as desired. (It’s a delicate dough, so simple is best here). Brush with egg wash. Cut a 1-inch diamond in the center to allow the filling to vent. (Any shape is fine, but you need to remove some dough, slits will seal back together and not allow venting)
6. Bake for 35-40 minutes, or until the crust is deep golden brown and the filling is bubbling.
7. Allow to cool for at least 20 minutes before serving, to allow the filling to firm up.