CHICK’N POT PIE!! 🤩 you guys, I have been craving a classic pot pie for YEARS. Before going vegan, I used to love Marie Callender’s so I was disappointed when they released a plant based one that is NOT vegan! Since then, I knew I needed to make my own recipe and it is PERFECT!
Preheat oven to 425 degrees F. Place a baking sheet on the bottom rack and leave it in there to get hot.
In a medium pot, add potatoes and carrots and 4 cups of water. Bring to a boil and cook until you can stick a fork through the potatoes. Drain and set aside. Add peas and corn to the mix.
In a large pot, melt butter. Once melted, add celery, garlic, and onion. Season with salt and pepper. Sauté until onions are translucent. Add flour and whisk. Slowly add the vegetable broth, whisking while you add it then do the same with the milk. Whisk to combine.
Add the veggies (potatoes, carrots, corn and peas) and chickn to the wet mix in the large pot. Stir to combine. Leave on the stove over the lowest heat.
Line a 10 inch pie dish with one of the pie crust sheets, press down to make sure it’s flat, smooth, and nicely against the edges of the dish. Cut off any excess.
Pour the hot “stuffing” mix into the dish. Roll the second pie sheet across the top and pinch the edges shut. Cut off any excess.
Brush a thin layer of milk across the crust and cut 5 slits in the top of the pie.
Place on the baking sheet that’s been in the oven and bake for 30 minutes, or until golden brown.
Allow to cool slightly so the inside sets a little, slice, and ENJOY 🤩
