- Pie Crust (from site recipe)
- 1/2 chopped onion
- 2 small garlic cloves
- 3 Tablespoons flour
- 1 cup vegetable broth
- 1/2 cup almond milk
- 1 1/2 cup frozen vegetables
- 1 russet potato
- 1 can chicken
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
Preheat oven to 400 F
FOR THE PIE CRUST
- Make pie crust according to recipe, Split the dough in half.
- Transfer half the pie crust dough to a 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool while you make the filling.
- Put in oven for 5-10 mins to set crust
- Wrap the other ball of pie crust dough in plastic wrap and chill in the fridge as well.
FOR THE FILLING
- Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and saute until onion is translucent, 1-2 minutes.
- Whisk in the flour and unsweetened almond milk together.
- Pour in saucepan and add veggie broth
- Then add the mixed vegetables, potato and vegan chicken or tofu, if using. Simmer for 5-10 minutes, until the sauce thickens.
THE REST
- Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.
- Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy!