Lets start by making the pie crust. Mix flour and Becel Original in large bowl and use a pastry cutter or electric mixer to combine until small clumps form, about pea size clumps.
Next, add cold water to this mixture and mix gently until a dough forms. You will want to continue to use the electric mixer or pastry cutter versus your hands as your hands will warm up the dough and we don't want this! Form the dough in to a ball and wrap it up in plastic wrap and stick in the fridge for about 20 minutes.
After 20 minutes, transfer your dough to a greased pie dish by pressing clumps all around the bottom and sides and bake at 350F for 15 minutes. Pressing the dough along the sides and bottom of the dish does not have to be perfect, you are forming a loose, crumbly crust for this recipe.
Time for the filling!
Add diced onion, garlic, spices and herbs to a pan on medium heat with an oil of your choice. Cook down until translucent.
Add in your raw carrot, celery, cooked, shredded chicken, stock powder and water, bring to low boil for 3-5 minutes to allow the vegetables to soften. Sift the flour around the pan and then continue to stir it; this will start to create the rue.
Once thickened turn down to low heat. Add the frozen vegetables and milk and stir softly to bring this back up to heat.
Pour the above filling in to the blind baked pie crust.
For the crumb, combine all ingredients using a pastry cutter or electric mixer again and then sprinkle generous clumps of the dough all over the top of the pie, covering most of the surface area.
Alternatively to the clumps, you can roll the biscuit dough into a 2" thickness and cut in to squares and places this over the top of the pie. If you have any left over, depending on your method, you can form small biscuits as a side dish.
Bake this again at 350F for 8-12 minutes until biscuit crumb is golden.
Remove from the oven and let sit for 10 minutes. Top with fresh thyme. Enjoy!