Chicken Pot Pie (Vegan)

The combination of a crisp top crust, soft bottom layer, and a creamy, veggie-filled middle is simply irresistible. 


Dice the onion, carrots, and garlic into thin pieces. Preheat the oven.

Add the olive oil to a large pot. Stir in the onion and carrots. Cook them until the onions are slightly translucent.

Add the garlic and continue to stir for 2 more minutes.

Stir in the flour in for 2 minutes as the vegetables become coated. Whisk in the oat milk and broth until the mixture becomes smooth.

Add the remaining ingredients, except the dough, to the pot. Lower the heat level  and stir as the mixture comes together.

Fill out the bottom of the pie plate with one roll of dough. Remove the bay leaves and pour the pot pie mixture into the dough-lined pie plate. 

Use the second roll of dough to cover the top of the pot pie. Press down on the edges and poke a few slits into the center of the pie.

Bake the pot pie in the center of the oven at 375°F for 25 minutes.

Enjoy! Click the link below for the full recipe and other helpful tips!

Subscribe to receive more delicious vegan recipes!