Preheat oven to 450F.
In a pot, heat the olive oil and butter on medium-high. Lightly toss the chicken cubes in flour and then add them to the pot along with the onion and carrots. Sauté for 8 to 10 minutes, until the chicken is slightly golden on all sides.
Deglaze the pot with the organic chicken stock. Add hot curry, turmeric, brown sugar, lemon juice, raisins, coconut milk and mango chutney. Stir, and bring to a simmer. Turn heat to medium-low and reduce for 20 minutes.
Stir in toasted slivered almonds and sprinkle with minced coriander. Ladle into 6 x 3/4 cup ramekins. Roll out the pie crust 1/4" thin, and dust it with flour. Cut the pastry into circles, about an inch wider than the ramekins. Cover the ramekins with crust and pinch the edges. With a fork, poke some holes in the the pie crust. To add a personal touch, use cookie cutters to form shapes with the remaining pie dough and use these to decorate the pie crust. Brush the top of the pie with egg white and bake for 30 minutes.