Vegan Pot Pie

Preheat the oven to 400 degrees F.

Prepare the double recipe [pie crust]. Divide the dough into two halves.

Transfer [half pie crust dough] to a 9-inch pie pan, pressing it evenly. Trim excess and chill in the fridge while preparing the filling.

Wrap the [other half pie crust dough] in plastic wrap and chill in the fridge.

Heat the olive oil (2 tbsp) in a large skillet over medium-high heat. Add the onion, chopped (1 small) and cloves, minced (3 garlic). Sauté until the onion is translucent, for 1-2 minutes. Start 2m timer

Whisk in the all purpose flour (0.33 cup), vegetable broth (2 cups) and unsweetened almond milk (1 cup). Then add the frozen mixed vegetables (3 cups), russet potato, chopped into small chunks (1 large), and vegan chicken or tofu, cut into chunks (8 oz), if using. Simmer for 5-10 minutes, until the sauce thickens. Start 10m timer

Pour the filling into the prepared pie crust-lined pan. Roll out the [other half pie crust dough] on a lightly floured surface, and carefully cover the pie. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.

Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy! Start 45m timer