Vegan Chicken Pie

Golden brown baked pie

Filling

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • ⅓ cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
  • 1 large russet potato, chopped into small chunks
  • 8 ounces vegan "chicken" or baked tofu, cut into chunks (optional)
  • ½ teaspoon salt, or to taste
  • 1 prepared pie crust

Pie Crust

  • 1 1/2 cups of flour
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/4 cup earth balance
  • 1/4 cup crisco
  • 4 tbsp water (ice cold)

Instructions

Preheat your oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, then add minced garlic and cook until fragrant.

Gradually whisk in the flour to create a roux, cooking for about a minute. Slowly pour in the vegetable broth and almond milk, whisking constantly to prevent lumps. Add the frozen vegetables, potato chunks, and vegan chicken or tofu. Simmer until the sauce thickens and the vegetables are tender. Season with salt to taste.

Pour the filling into your prepared pie crust, ensuring an even distribution. Place pie pan a rack above a baking tray to catch drips. Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.