Step 1

In a large pot, melt the vegan butter on medium heat. Add the onion and saute for 2 minutes to soften slightly.

Step 2

Add the garlic, celery, carrots, and potato. Sautée the vegetables for 5-7 more minutes until they begin to soften.

Step 3

Stir in the flour and cook for a minute. Then, add in the spices (bay leaf, dried thyme, rosemary, white pepper).

Step 4

Pour in the almond milk. Add the bouillon cube and water. Stir until the bouillon dissolves. The mixture should begin to thicken after a few minutes. Simmer for about 10 minutes. Do not let the mixture come to a boil after the almond milk is added.

Step 5

Preheat the oven to 425F.

Step 6

Add in the vegan chickens, peas, if using, and any additional salt and pepper to taste.

Step 7

Prep your pie dish by spraying it with cooking spray and placing it on a baking tray. Pour the filling into the pie dish until just full.

Step 8

Roll out your pie crust into a circle about 12 inches in diameter. Place the crust on top of the filling and crimp the edges. Cut an “x” in the center to help steam escape while cooking.

Step 9

Brush the crust with some additional vegan butter to help it brown.

Step 10

Bake for 35-40 minutes until golden brown. If the crust looks like it’s browning too much, place aluminum foil onto the pie until the cook time is complete.