Cut the butter stick in ½” pieces and keep in the refrigerator.

In a food processor add AP flour, sugar, salt and pulse. Add the butter and pulse few times to form a crumbly mixture.

Add 2 tbsp ice water at a time and pulse. Repeat until the dough holds together.

Roll out the dough mixture from the food processor on a counter. Gather the mixture together to form a ball. Do not knead the dough. Divide the mixture in 2 parts. Wrap each in a plastic wrap and refrigerate till ready to use.

Melt butter in a flat-bottom pan. When it foams add AP flour, milk and stir constantly until the mixture is smooth.

Add all the veggies and stir to coat. Spice it with turmeric, red chili powder, garam masala, amchur powder and cook for 5 minutes.

Season with salt and garnish with cilantro.

Preheat the oven at 400 F. Remove 1 part of pie crust from the refrigerator. Let it sit at room temperature for 10 minutes.

Whisk egg together with 2 teaspoons water until evenly mixed. Set aside.

Sprinkle flour on the floor. Do not knead the dough. Roll to form a 12” disk.

Carefully transfer the dough on to pie plate. Gently press the pie dough down and to the sides of the pie plate. Use a cutter or pair of kitchen scissors to trim the edge of the pie.

Spread the veggie mixture evenly.

Remove 2nd part of pie crust roll it similarly as mentioned above.

Carefully place it on the top of filling. Press the top and bottom of dough firmly together. Trim the excess. Press the edge with the fork to make a tight seal.

Poke hole with fork in top of pot pie. Brush the top with egg wash.

Bake the pie at 400 F for 40 minutes till golden brown.