Vegan Chicken-Less Pot Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Delicious Vegan Pot Pie. Perfect for Holidays! 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. 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. Stir in peas. Pour into a 2 qt casserole dish and top with crust.
3. Bake at 375 F for 30-45 minutes.
4. Pot Pie Crust: 1 cup flour, 1 tsp salt, 1/3 cup Crisco & 2-3 tbsp cold water.
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.
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