You can easily make this pie vegan by replacing the chicken stock with vegetable stock, and adding additional vegetables to replace the chicken. I like to replace the chicken with beans or partially boiled potatoes to keep it hearty.
1 celery stalk
1 bay leaf
1/3 cup dairy free butter (Earth Balance)
1/3 cup flour
12 oz bag frozen mixed veggies, thawed
3 1/4 cup unsalted, dairy free chicken stock (use vegetable stock if making a veg pot pie)
3 cups chopped cooked chicken (omit chicken and add more veggies for a veggie pot pie!)
2 sheets puff pastry, thawed (we used Pepperidge Farm. It’s dairy free!)
Flavored Salt and pepper to taste
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
Bake for 25 minutes. Remove the aluminum foil.
Heat the “butter” in a 12-inch skillet over medium heat. Add the onions, bay leaf and celery and cook for about 7 minutes or until the vegetables are soft, stirring occasionally. Discard the bay leaf, Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
Stir in the salt and pepper to taste. Once seasoned to your taste, stir in chicken and remaining veggies.Remove the skillet from the heat.
Unfold the remaining pastry sheet on a lightly floured surface and roll into another 12 inch square.
Spoon the chicken mixture into the casserole. Place second pastry sheet on top, forming and pressing extra pastry around edges of dish. Cut a few 2 inch slits in top of pastry. Place the casserole onto a baking sheet.
Bake for 30 minutes or until the filling is hot and bubbling and the pastry is golden brown.