Now this is a great take on the classic comfort food.  It really doesn't take much to make this a vegetarian meal.  You can easily substitute chicken for a faux Vegan chicken or even use chick peas as a substitute.  This is one of those meals that will have your tummy growling while it's cooking, both on the stove and when it's in the oven.  There is something about a golden and flaky pie crust that just makes us feel comfortable.  This is definitely one of my favorites when the weather starts to cool down a bit.


1 yellow onion chopped

2 carrots, diced

2 stalks celery diced or chopped thin

3 medium potatoes peeled and diced

1 lb vegan chicken, chopped

1/3 Cup Flour

1 cup broth or water

1 cup almond milk

Homemade or store bought pie crusts

salt and pepper to taste

1 TBSP dried Thyme

1 Egg white

Preheat oven to 400 degrees.

Saute the onions, celery and carrots in a large stock pot.  Add the thyme and about 1 TSP salt and 1/4 tsp black pepper.  Add the flour and mix well.  Stir until flour starts to brown, about 2-3 minutes.  This step eliminates any floury taste to the filling.  

Add the water (or broth) and milk and bring to a simmer. Add the vegan chicken.  Taste test and add any necessary salt.  The sauce will thicken in about 5 minutes.  Remove from heat.

Line a deep pie dish, or casserole with pie crust.  It's okay if this does not come up the sides all the way.  Fill dish with the filling, then top with the other crust and seal into the edges.

With a knife pierce the top crust a few times and brush with egg whites.  Bake until crust is golden and filling is bubbly, about 35-40 minutes.  Let cool for 10 minutes before serving.