Vegan Chicken-Less Pot Pie

• 3 tablespoons vegan margarine
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 stalks celery, chopped
• 3 carrots, chopped
• 2/3 cup yukon gold potato, cubed
• 2/3 cup frozen peas
• 2 cups vegan chicken broth
• 1/2 cup flour
• 1 cup almond milk, plain, unsweetened
• 1 teaspoon sea salt
• 1 teaspoon lemon pepper seasoning

1. Saute onions in earth balance until translucent. Add garlic & saute for 1 minute Add all remaining ingredients (except peas), mix well and heat over medium heat until bubbly.
2. Stir in peas. Pour into a 2 qt casserole dish and top with crust.
3. Bake at 375 F for 30-45 minutes.
4. Pot Pie Crust: 1 cup flour, 1 tsp salt, 1/3 cup Crisco & 2-3 tbsp cold water.
5. Mix flour and salt together, cut in shortening, add the water, then shape into a ball and chill. Once it's chilled roll out the dough to fit the casserole dish.

margarine, onion, garlic, stalks celery, carrots, yukon gold potato, frozen peas, chicken broth, flour, almond milk, salt, lemon pepper

Taken from www.food.com/recipe/vegan-chicken-less-pot-pie-281817 (may not work)