Chicken Pot Pie (vegan)

Ingredients

• • 4 Vegan pie shells, 9" (2 boxes), or use the Vegetarian Pie Crust recipe

  • 1/3 Cup olive oil

  • 1/3 Cup flour

  • 1 Pkg (340 g) veggie chicken, cut into small cubes

  • 1 Small onion, chopped

  • 3 Cloves garlic, minced

  • 1 1/2 Cups soy cream or coconut milk

  • 1 1/2 Cups veggie chicken broth

  • 1 Cup broccoli, chopped

  • 1 Cup cauliflower, chopped

  • 1/2 Cup carrot, chopped

  • 1 Large potato, peeled and cut into small cubes

  • 2 Celery stalks, chopped

  • 1/2 Tsp salt

  • 1/4 Tsp black pepper

Preparation

• 1. Preheat oven to 375° F.

  2. In a large skillet, heat oil on medium-high heat.

  3. Add veggie chicken and toss until browned on all sides.

  4. Reduce heat to medium and add onions and garlic, tossing for another 4 minutes, until onions are tender.

  5. Add flour and stir for another 2 minutes.

  6. Add broth, cream, broccoli, cauliflower, carrot, potato, celery, salt, and pepper.

  7. Stir for another 10 minutes, until very thick.

  8. Pour evenly into 2 pie shells.

  9. Remove remaining pie shells from tin plates and place on top of pies, trimming as required.

  10. Using a fork or fingers, pinch edges of shells together, and cut 2 x 1" slits in the top.

  11. Bake on middle rack for 60 minutes.

  12. Set on cooling rack for 15 minutes before serving.