Ingredients
Filling
- 4 tbsp salted vegan butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 stalks celery, diced
- 3 medium carrots, peeled and diced
- 2 large Yukon Gold potato, diced
- ¼ cup all-purpose flour
- 1 tsp sage
- 1 tsp thyme
- 1 tsp rosemary
- 2 cups Cashew MALK
- 1 tbsp vegetable bouillon
- 9 oz vegan chicken cutlets, diced into 1” cubes
- ½ cup frozen green peas
- ½ cup frozen sweet corn
- 1 tsp sea salt
- 1 tsp cracked black pepper
Crust
- 1 package vegan pie crust pastry
- 1 tbsp salted vegan butter, melted
Directions
- Thaw out pie crust according to package instructions.
- In a large pot, melt the vegan butter over medium heat. Add the onion and sauté for 3-5 minutes, or until softened. Add the garlic, celery, carrots, and potatoes. Stir to combine, then sauté for 5-7 minutes, or until softened.
- Next, add flour and seasonings, then stir to combine. Cook for one minute.
- Pour in the Cashew MALK and add bouillon, then stir until the bouillon dissolves. The mixture should thicken after a few minutes. Cook for 10-15 minutes. Avoid boiling.
- Meanwhile, preheat the oven to 425°F.
- Fold in diced vegan chicken, peas, and corn to the filling mixture. Stir to combine, then add salt and pepper to taste.
- Afterwards, roll out one of the pie crusts into a pie pan. Transfer the filling into the pan, then top with the other pie crust. Pinch the edges together to seal, and cut a 1/2” circle in the center to help steam release while baking.
- Brush the top layer of crust with melted vegan butter. Transfer the pie into the oven to Bake for 40-45 minutes or until golden brown. If the top begins to brown too early, cover with tin foil to bake the remainder of the time to ensure the bottom crust cooks through.
- When throughly baked, allow to cool for a few minutes before serving. Enjoy!
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