Plant-Based "Chicken" Pot Pie

Ingredients

• 1 cup diced carrots
• 1 cup peas
• 0.5 cups corn
• 0.5 cups diced celery
• 1 cube chicken-flavored vegetable bouillon
• 0.33 cups olive oil
• 0.33 cups chopped onion
• 3 tablespoons all-purpose flour , or as needed
• 0.25 teaspoons celery salt
• 0.25 teaspoons garlic powder
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper
• 1.75 cups vegetarian chicken-flavored broth
• 0.67 cups almond milk
• 1.5 cups diced chicken-style seitan
• 1 package pastry for 9-inch double crust pie , 14.1 ounce

Instructions

1. 1

   Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C).

3. 3

   Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.

4. 4

   Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.

5. 5

   Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.

6. 6

   Remove from the oven and let cool for 10 to 15 minutes before serving.