Growing up, chicken pot pie was a common and favorite dish. Since becoming vegetarian, I haven’t attempted to make it.

Tonight… we mastered it.

Filling:

• Gardein “Teriyaki chick’n strips” (minus the sauce pack)
• A bag of “Mediterranean vegetables” from Whole Foods (green beans, squash, peppers, onions)
• Most of a bag of petite green peas
• “creamy chicken soup” (see below)
• Parsley (a few shakes)
• Pepper (some ground for taste)
• Sea Salt (a few shakes for taste)
• French tarragon (a few shakes for taste)

“Creamy Chicken Soup”:

• 4 TBs vegan butter
• 4 TBs flour
• 2 TBs arrowroot
• 1 “Not Chicken” bullion cube
• 2 cups unsweetened almond milk
• 2 cups boiling water
• 1/2 ts minced onion
• 1/2 ts garlic powder
• some pepper

Crust:

• 1 cup whole wheat flour
• 1.5 cups all-purpose flour
• 2 TBs sugar
• 1 tsp salt
• 1 stick vegan butter
• 1/4 cups vegetable oil
• 1/2 cups “buttermilk” (1/2 cup unsweetened almond milk + 1/2 TBs lemon juice or vinegar)

Cook the “chicken in a pan with just enough oil that it doesn’t stick. Cut it up into small pieces (think bite size or smaller). Put it in a casserole dish with the Mediterranean veggies and peas. Cook the “creamy chicken soup” in a saucepan and pour it in with the fake chicken and veggies. (It’ll seem too liquidy. That’s fine. Just sprinkle about 2 tablespoons of flour on top along with some extra tarragon, garlic powder, salt and pepper, once the “chicken” and veggies are all mixed together.)

Mix up the crust and dump it on a counter or table along with a sprinkle of flour (to coat surface and prevent sticking). Roll or beat it out to about a quarter inch thick. Cut into strips. Lay strips over the casserole dish in any order that strikes your fancy. (Crosshatch works fine, but if you want to construct your favorite Marvel character, go for it.)

Bake. (I cooked it for about 40 minutes at 400 degrees (F) and then another 15 at 450 to brown the crust. Your mileage may vary depending on altitude and oven.

Cool.

Eat.