Vegan Pot Pie

I loved this! My husband liked it too. I have a friend who makes pot pie all the time, but this is the first time in about 12 years I’ve tried to make one. It turned out quite well. In fact we had it twice because this recipe made enough filling to fill two pies. I modified slightly a recipe I got from the Lifestyle Center of America.

• 2 c water
• 2 medium potatoes, diced
• 3 carrots, diced
• 1 tbsp oil
• 1 small onion, diced
• 3 stalks celery, diced
• 1 15-oz can cut green beans
• 1 c peas, frozen
• 1 13-oz can Worthington brand Diced Chik, without the broth
• 3 3/4 c soymilk
• 2 tbsp nutritional yeast flakes
• 2 tbsp McKay’s chicken style seasoning
• 3 tbsp flour
• 4 tbsp broth from Diced Chik
• pie crust*

Cook potatoes and carrots in water until nearly done–about 10 minutes. Meanwhile, saute onion and celery in oil until transparent. Combine all ingredients except for the flour, broth and crust in a large pot and cook until vegetables are tender. Mix flour with broth and stir until no longer lumpy. Add to the vegetable mixture and cook to thicken. Fill pie crust and bake at 350 degrees for 30-40 minutes or until browned.

This can be made in a casserole dish with the pie crust only over the top, or in a pie pan with crust on both top and bottom. I made it in a pie pan and it turned out very good.

*I used Wholly Wholesome brand Organic Whole Wheat 9″ Pie Shells from the freezer section of my local health food store. This was the first time I used this crust but it won’t be the last! I really liked it.