Chick’n Pot Pie

Heat the oil in a large skillet over medium heat. Add the potatoes, onion, and celery and cook until tender. Add the garlic and cook for 1 - 2 minutes more. Add the flour and stir until well incorporated, about 2 minutes. Next, stir in the broth a cup at a time, scraping down the sides and bottom of the skillet to release all the stuck-on bits and delicious flavors. Simmer until the filling has thickened, occasionally stirring for 5 to 7 minutes. Next, stir in the peas and carrots and the cubed Chick'n Scallopini. Season the mixture to taste with salt and pepper.

Set the filling aside and let cool slightly. Set out four 16-ounce ceramic ramekins. On a lightly floured surface, roll out the pie dough. Cut the dough slightly larger than the ramekins, about a half-inch. Brush the tops with melted vegan butter. Spoon the filling into the ramekins to within 1/4 inch from the top. Cover the ramekins with the cut-out pie dough, butter side up, and crimp the edges with your fingers or use a fork and press lightly to seal in the filling. Brush the tops with melted vegan butter and lightly sprinkle with sea salt.

Using the tip of a sharp knife, place three or four small slits in the dough toward the center of the pie to allow the steam to escape and keep your filling from spilling out over the edges. Place the ramekins on a baking sheet lined with parchment paper and bake for 20 - 22 minutes or until the crust is golden brown. Remove from the oven and allow to cool slightly before serving.