Vegan Potpie

Divide the dough in half using a pastry cutter or sharp knife. Shape each part into a disk, then wrap and refrigerate for one hour or overnight.

Step 2: Prepare the filling
For the filling, start by peeling and slicing the potatoes and carrots. Cube and slice these into bite-sized pieces. Then place in a small saucepan, and add enough water to cover the vegetables. Bring to a boil. Reduce heat and cook, covered, for 8 to 10 minutes or until crisp-tender. Drain away the water.

Step 3: Cook the vegetables
In a large skillet, heat butter-style sticks over medium-high heat. Add sliced celery and onion; cook and stir until tender. Add garlic; cook and stir one minute longer.

Step 4: Make the sauce
Stir in flour, salt, thyme and pepper until blended. Gradually stir in broth and almond milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Stir in vegan chicken, peas, corn and potato-carrot mixture; remove from heat.

Step 5: Assemble the vegan potpie
On a lightly floured surface, roll half of the dough to a 1/8-inch-thick circle; transfer to a 9-inch pie plate. Trim even with the rim. Add filling.

Roll the remaining dough to a 1/8-inch-thick circle. Place over filling. Trim, seal and flute the edge with your fingers or try a more fancy fluting style. Cut slits in the top for the steam to vent.

Step 6: Bake the vegan potpie
Bake at 425ºF until crust is golden brown and filling is bubbly, 30 to 35 minutes. Let stand 15 minutes before cutting. If you like this recipe, then you must try these vegan dinner recipes.