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Ingredients
1 cup cubed peeled potato
3/4 cup sliced fresh carrot
1/2 cup vegan butter-style sticks, such as Miyoko’s Vegan Butter
1/2 cup chopped celery
1/3 cup chopped onion
2 garlic cloves, minced
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups vegetable broth
3/4 cup unsweetened almond milk
1 package (8 ounces) refrigerated vegan lightly seasoned chicken
1/2 cup frozen peas
1/2 cup frozen corn
Crust:
2-1/2 cups all-purpose flour
1 teaspoon salt
2/3 cup vegan butter-style sticks
8 to 10 tablespoons ice water
Directions
Step 1: Make the vegan pie crust dough
In a large bowl, mix flour and salt; cut in butter-style sticks until crumbly. Gradually add ice water, tossing with a fork until the dough holds together when pressed.
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