Vegan Chicken-Less Pot Pie

Delicious Vegan Pot Pie. Perfect for Holidays!

• Ready In: 45 mins
• Serves: 4-8
• Yields: 1 pie

Ingredients

• 3  tablespoons vegan margarine
• 1  small onion, chopped
• 2  garlic cloves, minced
• 3  stalks celery, chopped
• 3  carrots, chopped
• 2⁄3 cup yukon gold potato, cubed
• 2⁄3 cup  frozen peas
• 2  cups vegan chicken broth
• 1⁄2 cup flour
• 1  cup  almond milk, plain, unsweetened
• 1  teaspoon sea salt
• 1  teaspoon lemon pepper seasoning

Directions

1. Saute onions in earth balance until translucent. Add garlic & saute for 1 minute Add all remaining ingredients (except peas), mix well and heat over medium heat until bubbly.
2. Stir in peas. Pour into a 2 qt casserole dish and top with crust.
3. Bake at 375 F for 30-45 minutes.
4. Pot Pie Crust: 1 cup flour, 1 tsp salt, 1/3 cup Crisco & 2-3 tbsp cold water.
5. Mix flour and salt together, cut in shortening, add the water, then shape into a ball and chill. Once it's chilled roll out the dough to fit the casserole dish.