Tasty Vegan "Chicken" Pot Pie

I know it's 100 degrees outside. I know its the middle of summer. I know I should be eating a salad. But when you get a craving for comfort food, nothing hits home quite like Pot Pie. This version is taken from the Ellen show and man is it good. Easy too. Go ahead...you know you want to try it!

Vegan Pot Pie

1.5 T olive oil
2 cups diced onion
1 cup diced celery
1 tsp. minced garlic
4T organic all-purpose flour

1 10 oz bag frozen carrots
1 10 oz bag frozen green peas

2 cups “chicken” chicken stock or strong vegetable broth
2 cups diced “Gardien” chicken scallopini (in the freezer section)
1 package Pillsbury pie crust (The refrigerator roll-out kind is vegan. Just be sure to check your labels)
Melted vegan butter as needed

Using a small stock pot, heat olive oil and sauté onion and celery until translucent.
Add garlic and sauté two minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir.
Simmer until filling has thickened.
Season with salt and pepper to taste.

Add remaining vegetables and Gardien and stir.

Roll out pie crust and cut it about 1/2 an inch larger than the ramekin you are using. Rub top side of crust with a little melted butter. Place filling in ramekin and top with pie crust.

Bake in pre-heated 420° oven for 15-20 minutes until crust is golden brown. Makes 4, 7 oz. pies.

And yes. I do still put my initials on my food when time allows. : )