This pot pie recipe can be made with just veggies, or with vegan chicken. It can be made as one large pie (use 8-9″ pie pan) or in individual ramekins (4 large, or 6 small).
- 1 cup diced potato
- 1 cup diced carrot
- 1/2 cup diced celery
- 1 cup frozen or canned peas
- 1/2 cup vegan butter
- 1 diced onion
- 1 and 3/4 cup veggie broth
- 1 cup almond (or other plant based) milk
- 1/3 cup flour
- vegan chicken or cubed tofu
- crust (store bought or make your own)
- 1/4 tsp celery salt
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
If you are making your own crust, do this and set aside. If using frozen, thaw the crust.
Preheat oven to 425 degrees.
Chop potato, carrot, celery and place in a pot of boiling water and cook for 10-15 minutes until potatoes soften.
Add peas to veggies.
In a large skillet, melt butter and saute onions to translucent. Add flour and stir to create a roux. Add in seasonings. Add in broth. Continue to stir for a few minutes.
Add milk to the skillet. Stir and cook for 5 minutes. Sauce should thicken.
Add drained veggie mix to the skillet. Stir. If using tofu, add now. If using vegan chicken pieces, thaw if frozen and add to the skillet. Taste and adjust seasoning as needed.
In a pie pan, or in sets of ramekins, line the bottom(s) with pie crust. Spoon in veggie mixture. Cover top with pie crust sheet. Crimp edges. Add slits with a knife to allow steam to escape.
Bake in an oven at 425 degrees for 30 minutes. Check after 20 minutes. Crust should be golden brown. If using smaller ramekins, cooking time will be reduced to 20 minutes and check after 15 minutes.
Remove from oven, let cool just a little. Serve.