Preheat oven to 180C.

Chop chicken into small bite size pieces. Chop onion, garlic, carrot and other vegetables.

Cook chicken, onion and garlic in a fry pan, until chicken is browned and onion clear.  Add other vegetables and continue cooking for about 5 minutes.

Turn down the heat on the fry pan.  Mix the tapioca flour into the almond milk.

Add the mayonnaise and the almond milk/tapioca flour mix to the pan and stir through.  Add more milk if needed (you don't want the mixture too runny though).

Add the nutmeg & turmeric (if using) and mix through.  Remove the pan from the heat.

Roll out the dough ready to use for pot pies or pasties.  If making pot pies grease the dishes you are using.  Or line a baking tray with baking paper for the pasties.

Place filling into dishes for pot pies and add prepared dough to the top of the dishes, trim edges & glaze with beaten egg.  Or add mixture to prepared pastie dough, fold up and place on prepared tray and glaze with beaten egg.

Bake for 20 minutes until golden.  Serve with vegetables or salad or enjoy on their own.