Vegan Chicken Pot Pie

theeburgerdude.com

Dianne Smith-Harper

1 pound Vegan Chicken* (about 3 cups)

2 cups Chopped Carrots

2 cups Chopped Celery

2 cups Chopped Shallots (or onions)

1 cup Frozen Peas

5 cloves Garlic (minced)

2 tsp Fresh Thyme (chopped)

2 tsp Fresh Sage (chopped)

1 Sprig of Rosemary

2 Bay Leaves (optional)

½ cup Vegan Butter (unsalted if possible)

½ cup Flour

2 to 3 cups Vegan Chicken Broth (or Veggie Broth)

1 cup Plant Milk (unsweetened)

1 Tbsp Mushroom Seasoning (or Nutritional Yeast)

Salt & Pepper to taste

1 Package Frozen Puff Pastry (Thawed)

Vegan Egg (Just Egg, Aquafaba, Plant Milk or Vegan Butter etc)

Directions at theeburgerdude.com

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