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PREPARE PIE CRUST:
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1. Whisk gluten-free flour, sugar, and salt in large mixing bowl to blend.
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2. Add butter and mix gently on low speed or rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.
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3. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disks and wrap in plastic. Refrigerate 30 minutes or more.
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4. Roll out one dough disk on lightly floured parchment paper to 12-13-inch round. Transfer to 10-inch stoneware pie dish. Trim dough overhang to 1/2 inch.
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Preheat oven to 350 degrees
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PREPARE FILLING:
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1. In a large frying pan, saute or poach chicken breasts until cooked through. Remove from pan, cut into bite-sized pieces, and set aside.
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2. Saute carrots, celery and onion in olive oil.
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3. Place chicken stock in pan and bring to a boil. Add vegetables and cook for 15 minutes.
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4. Add chicken and peas and cook for five minutes longer.
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5. In a small bowl, whisk flour and water to make a thin paste. Thicken stock with flour paste, cook on low one to two more minutes.
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6. Add sour cream cream, season as desired with salt and pepper.
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7. Roll out second dough disk on lightly floured parchment paper to 12-13-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round.
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8. Transfer pie filling to dough-lined dish. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Cover pie crust with (silicone) pie shield. Place pie on rimmed baking sheet.
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9. Bake at 350 degrees for 20-25 minutes or until top is lightly browned and liquid bubbles around the edges.
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10. Let cool 10 minutes. Serve warm.
