Vegan Chicken-Less Pot 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. 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. 2

   Stir in peas. Pour into a 2 qt casserole dish and top with crust.

3. 3

   Bake at 375 F for 30-45 minutes.

4. 4

   Pot Pie Crust: 1 cup flour, 1 tsp salt, 1/3 cup Crisco & 2-3 tbsp cold water.

5. 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.