In your beloved cast iron skillet, heat Olive Oil and Liquid Smoke over a medium heat. Once the Oil is hot, cook Vegan Chicken in the skillet till it is a golden brown and has crispy edges. Then remove from heat and set aside the Vegan Chicken aside on a plate.
In the same skillet, make your Gravy. Toast the Flour, Nutritional Yeast and 2 Tablespoons Olive Oil until it starts to brown. Whisk in the Broth until there are no lumps. Stir in Braggs, Poultry Seasoning, Onion Powder, Garlic Powder, Garlic Powder, Celery Seed, Parsley and Black Pepper. Heat till it thickens and starts to boil.
Then stir Celery, Green Beans, Potatoes, Vegan Chicken, Peas and Carrots and turn the heat down to a simmer.
Then take your pie or casserole dishes and place them upside down on the crust to give you a guide to cut your crust. Be sure when you are cutting around the dishes - you leave an extra inch or 1/2 inch around the edges to seal the pies. Once each Crust top is cut, cut a small X or hole in the center. I used a mini heart-shaped cookie cutter.
Then fill your casserole dishes 3/4 of the way with the Vegan Chicken Gravy Mix and gently place the Crust on top. Gently press the Dough around the edges to seal the top. You can put a bit more Vegan Chicken Gravy Mix in the dishes if you're OK with some potential overflow.
Bake for 30 to 40 minutes. You'll want to pull them out of the oven once the edges are a golden brown. Let your pies cool for around 10 minutes and then serve with a side of Journey.
YUMMY! Made this tonight. Crust didn't turn out like a regular chicken pot pie crust, but it was UBER tasty and I LOVE your blog!!!!
PS...used Trader Joe's chickenless chicken strips. Fantastic.
Mine is in the oven now and I'm very excited to taste it. We are only veganISH, so I made a few shortcuts: TJ's vegetable broth, pillsbury pie crusts, ghee instead of olive oil (because I'm a ghee freak). I didn't have green beans so I used leftover sweet corn that I had cut off the cob the other day after a meal. I also shortcut the potatoes by peeling and dicing and then microwaving for 2-3 minutes. This sped up the prep and made the dish a great weeknight meal.
I did have to swap out of my beloved cast iron skillet due to size considerations. I made the roux in my beloved All-Clad dutch oven instead. But I will probably use my cast iron dutch oven next time. And there WILL be a next time. BC's pot pie recipe is the main one I use in my 30-year-old copy of her cookbook.