Vegan Chicken-Less Pot Pie - cooking recipe

Ingredients

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

Preparation

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.
Stir in peas. Pour into a 2 qt casserole dish and top with crust.
Bake at 375 F for 30-45 minutes.
Pot Pie Crust: 1 cup flour, 1 tsp salt, 1/3 cup Crisco & 2-3 tbsp cold water.
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.