Comfort food at its best. Everyone loves pot pie, and Roberto Martin's vegan recipe is very easy.
- 2 tablespoons high-heat oil, such as safflower or grapeseed oil
- 1 large white onion, diced medium
- Five 6-inch celery stalks, diced small
- 2 garlic cloves, minced
- 6 tablespoons organic, unbleached, all-purpose flour plus more for dusting
- 3 cups broth made from Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base
- One 10-to12 bag frozen organic peas and chopped carrots
- One 10-ounce package frozen Gardein Chick'n Scallopini, defrosted and cut into cubes
- Kosher Salt and freshly ground pepper
- 1 package vegan pie crust (2 crusts per pack)
- Melted vegan butter, as needed
Preheat the oven to 420 degrees Fahrenheit
Heat a large soup pot or small stockpot over high heat, add the oil and wait until it begins to shimmer. Add the onion and celery and cook until translucent. Add the garlic and cook 1 minute more. Add the flour and stir it in when a wooden spoon until well incorporated, about 2 minutes. Add the broth a little at a time and stir, scraping down the sides and bottom of the pot to release and bits of flour. Simmer until the filling thickened.
Stir in the peas and carrots and the cubed Chick'n Scallopini. Season the filling to taste with salt and pepper. Set the filling aside to cool slightly.
Set out six entrée-size ceramic ramekins or pot pie dishes. On a lightly floured surface, roll out the pie dough and cut it about 1/2 inch larger than the ramekins you are using. Rub the top of the dough with a little melted vegan butter.
Spoon the filling into the ramekins to within 1/4 inch from the top. Cover the ramekins with the pie dough, butter side up, and crimp the edges with your fingers.
Place the ramekins on a baking sheet and bake them for about 20 minutes, or until the crust is is golden brown and crisp. Remove from the oven, allow to cool slightly, and serve.