Vegan Chicken Pot Pie (or Veggie Pot Pie)

This is a hearty vegetarian pot pie with lots of plant-food and lots of flavor 🙂
I double this and press it down in the bottom of a 9×13 casserole dish, then crumble the remaining crust on top because it’s easier than keeping the dough from falling apart and making it pretty. 😉
1 c flour
1/2 c shortening (or Earth Balance/Vegan Margarine)
1/4 c cold water
dash of salt

Steam your choice of veggies:
Chopped Carrots
Bite-size potato cubes (we like yellow potatoes for the buttery flavor)
Chopped Celery
Broccoli*(haven’t tried this, careful not to over-steam it)
Throw in at end:
Frozen Peas
Frozen Corn
Chopped Onion

Vegan Chicken Broth Powder to Make Beforehand:
1 1/3 c nutritional yeast
2 tbsp onion pwdr
1 tbsp garlic pwdr
1 tsp thyme
1 tsp rubbed sage
1 tsp paprika
1/2 tsp turmeric
1/4 tsp celery seed
1/4 tsp parsley
(Mix the ingredients above and keep in a jar in the cupboard)

Add 3 Tbsp Chicken Broth Powder and 3 Cups water to your drained veggies, then:
1 tsp salt
1/2 tsp pepper
2/3 cup almond milk
2/3 cup whole wheat flour
1/3 cup butter (or whatever vegan substitute, optional)

Pour veggies & sauce onto the crust in your 9×13 baking dish and cook at 425 degrees for 30-35 minutes

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