1 cup carrots, chopped
1 potato peeled and cubed
½ cup celery chopped
1 cup frozen peas
⅓ cup of vegan butter or margarine
⅓ cup of onion
2 cloves garlic, minced
⅓ cup flour
½ tsp salt
¼ tsp pepper
¼ tsp celery seed or dried thyme
1¾ cup vegetable broth
⅔ cup unsweetened soy milk
2 unbaked pie crusts (made with vegetable shortening)
Optional vegan chicken (We recommend FarmBoy brand)
Preheat the oven to 425 F.
Boil a pot of water then add the potato, carrot, and celery and cook for about 15 minutes. After 13 minutes add the frozen peas. Drain the cooked vegetables and set aside.
In a large non-stick pot over medium heat, add your butter or margarine and cook your onions and garlic for 2 minutes.
Stir in the flour, salt, pepper, and celery seed or thyme.
Whisk in your broth and soy milk. Whisk for 3 minutes, until thickened.
Remove from heat and set aside.
Place your bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.
Add your boiled veggies to the 'sauce' pot and mix to combine. If you're using vegan chicken, add it in now.
Add your filling into bottom pie crust.
Cover with top pie crust, seal edges, and then cut several small slits into the top of the pie crust to allow steam to escape.
Bake for 30 minutes or until pastry is golden brown. Remove pie from the oven and allow it to cool for 10 to 15 minutes before serving.