Vegan Potpie

Directions

• 1. In a large bowl, mix flour and salt; cut in vegan butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
• 2. Preheat oven to 425°. For filling, place potato and carrot in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
• 3. In a large skillet, heat vegan butter over medium-high heat. Add celery and onion; cook and stir until tender. Add garlic; cook and stir 1 minute longer. 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 until thickened, about 2 minutes. Stir in vegan chicken, peas, corn and potato-carrot mixture; remove from heat.
• 4. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over top of filling. Trim, seal and flute edge. Cut slits in top crust.
• 5. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Let stand 15 minutes before cutting.