Chicken Flavored Pot Pie

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I am always looking for vegan versions of my most loved meals. One of my favorite meals was Chicken Pot Pie. I tried a few different recipes, combined them, and made a few adjustments. This is what I came up with. No Chicken, but all the flavor. 

(I generally take the left over dough and make some small cinnamon rolls, but I am looking for a new use as I remove sugar from my diet.) 

Ingredients

Filling

• 2 Cups Water
• 1 "Not-Chick'n" Bouillon Cube
• 1/3 Cup Flour
• 1 to 1 1/4 Tablespoon Corn Starch
• 1 Medium Potato (or 2 small)
• 2 Cups of a Vegatable mixture
• Can use 2 Cups of Frozen Mixed Veggies
• Can use 1 Cup of your favorite favorite veggie (maybe carrots), 1/2 cup of another (maybe corn), and 1/2 of another (maybe Peas)
• Point being, you can mixed fresh with frozen, use all frozen, or all fresh. Can use any veggie combo. You just need a total of 2 Cups. 

Crust

• 9 Inch Pie Pan (I prefer glass)
• 2 Cups Flour
• 1/2 teaspoon Sea Salt
• 2/3 Cup of Coconut Oil (I have also used Earth Bound Butter Substitute)
• 6 Tablespoons of warm Water (If you use Butter Substitute use 5 T. Water)

(Note, if using Coconut Oil you want it to be in solid form when making pie crust. If using a butter substitute, let if soften just a little ahead of time.)

Prep Work for Filling

1.  Place frozen veggies in collender to begin thawing.
2. Mix flour and corn starch
3. Cut fresh veggies to a small size (similar to the size of frozen veggies) and put them together in bowl or collender. (I also keep the skins on potatoes)

Directions

Prepare Filling

1. Place hot water and bouillon in sauce pan, and whisk together as it comes to a boil
2. Lower heat to medium and slowly add the flour mixture until it begins to thickens
3. Lower the heat to keep warm, add veggies (no worries if not completely thawed), mix together, and let set (do not cover)

Prepare Pie

1. Preheat oven to 425 degrees
2. Mix flour and salt
3. Cut in coconut oil (should look crumbly)
4. Stir in water (Do not over work the dough)
5. Form into a ball and divide
6. Roll out 1/2 of crust and place in bottom of pie pan
7. Add the filling
8. Roll out the other 1/2 of crust and place on top
9. Use a knife to trim the over hang of dough. Then pinch the bottom and top together long the edge to seal
10. Use a fork or knife to cut an opening in the top of the pie, so the heat can escape as it bakes (You can be creative here and make it decorative if you want)
11. You may want to put some foil on the edges for the first 15 minutes of baking to help them from burning. You may notice on my pie I do not have a thick edging as most pies do. I do this so I do not have to worry about this step.
12. I place my pies on the second from the bottom level of my oven. Some will tell you to use the bottom level and some will say the middle. Use your better judgement for your oven.
13. Bake for 30 minutes in preheated 425 degree oven

Serve with your favorite leafy green salad.