5tablespoonsall purpose flour(can also use gluten-free flour blend)
1teaspoonsalt
½teaspoonblack pepper
¾teaspoonthyme
2clovesgarlicminced
1cupvegetable broth
1cupnon-dairy milk
1cupfrozen green peas
1piecevegan puff pastry
Instructions
Preheat the oven to 425 degrees. Lightly grease a 2 quart casserole dish.
Cook the “chicken” pieces according to the package instructions. Set aside.
Roll the puff pastry out on a piece of parchment paper to a little larger than your casserole dish and trim the edges to fit. Cut some vent holes in the center of the pie lid. Transfer the parchment paper and pastry to a baking sheet and place in the freezer while you prepare the filling.
Add the oil to a dutch oven over medium heat.
Add the onion, carrots, celery and potatoes to the oil and cook, stirring occasionally, until the onions and celery are tender, about 10 minutes.
Add the flour, salt, pepper, thyme, and garlic to the vegetables and continue to cook for 2 minutes, stirring constantly.
Pour in the broth and milk and stir well until it forms a smooth sauce. Remove from heat.
Add the chicken pieces and the frozen green peas and fold them into the sauce.
Pour the filling into the prepared casserole dish.
Remove the pastry top from the freezer and place it on top of the casserole filling.
Place the casserole dish on a baking sheet in case of spillage, bake in a preheated ovenfor 35 minutes or until the top is just barely golden brown.
Notes
Store in an airtight container in the fridge for 3 days or in the freezer for 3 months. Reheat in a 350F oven.