Tippie's Totally Awesome unChicken Pot Pie

Ingredients

  2 Tbsp olive oil
  1.5 cups diced onion
  1.5 cup celery
  5 carrots
  4 potatoes (small - med)
   Tbs organic wheat flour
  3 cups “unchicken” chicken stock or strong vegetable broth
  2 cups diced “Gardien” chicken scallopini or "Gardien" 7 grain crispy tenders
  1 package Pillsbury pie crust
  Melted vegan (or regular) butter as needed

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Directions

• Cut heads of broccoli and cook in microwave in an inch of water for 3 minutes, let cool and then cut into bite sized pieces
  
• Puncture holes in potatoes and cook in microwave for 3 minutes let cool and dice
  
• Dice carrots and place in water and microwave for 4 minutes
  
  
• Using a small stock pot, heat oil and sauté onion and celery until translucent.
  
• Add flour and stir until well incorporated.
  
• Pour in stock and stir, simmering until filling has thickened.
  
• Season with salt and pepper to taste.
  
• Add remaining cut vegetables and "chicken".
  
• Stir until mixture is well coated
  
  
• Roll out pie crust and cut it about 1/2 an inch larger than the ramekin/baking dish you are using.
  
• Place filling in ramekin and top with pie crust.
  
• Dab top side of crust with a little melted butter.
  
  
• Bake in pre-heated 420° oven for 15-20 minutes until crust is golden brown.
  

Inspired by this recipe.