Vegan Chicken Pot Pie

When I was younger, I ate chicken pot pie on a regular bases.  Unfortunately, it wasn't homemade but the frozen kind.  My mom cooked and baked a lot but nothing too fancy.  Pot pie isn't exactly fancy, and the name defiently isn't, but it does take some time to prepare.  It is not the kind of dinner you can just throw together on a busy night, but the extra effort is so worth it!

Ingredients for crust:

1 cup organic unbleached all-purpose flour

1/2 cup non-dairy butter, cut into small pieces

1/4 cup ice water

Ingredients for filling:

1 T organic extra virgin olive oil

1 small organic onion, diced 

2 organic celery ribs, diced 

2 organic carrots, diced

2 organic garlic cloves, crushed 

1 large organic potato, diced

1/2 cup organic peas

2 T organic tamari

1/4 cup organic unbleached all-purpose flour

1 1/4 cup organic vegetable stock

Sea salt and pepper to taste

Method for crust:

Use 1 pie dish.

In a large bowl, add flour and cut in butter with a pastry blender until you get a coarse meal; add ice water and mix until a dough forms.  Wrap dough in plastic wrap and refrigerate until filling is ready.

Method for filling:

In a large skillet heat olive oil, add onion, celery, and carrots; cook until tender. Add potato and cook until tender.

Stir flour and soy sauce into the vegetables.  Add peas, salt, and pepper. Spoon the filling into the pie pan.

Pre-heat oven to 400 degrees.

Remove crust from the refrigerator.  On a lightly floured surface, roll out dough to a 12" circle.  Carefully place over filling.  Crimp edges and make a few slits on the very top of the dough.

Bake 45-50 minutes, or until the crust becomes lightly brown.