Easy Gluten Free Vegan Pot Pie Recipe

Put all creamy sauce ingredients into a blender and blend until nice and smooth. Reserve one tablespoon mixed with the ¼ cup milk on the side to brush pie if you choose. It is not needed, just will give an extra browning on the top.

Sauté onions in oil (or broth) and salt until nice and caramelized. About 5-7 minutes.

Add mushrooms, carrots and celery and sauté until mushrooms have released their liquid and it has mostly evaporated. About 5 minutes.

Add peas and thyme. Cook 2-3 minutes.

Add creamy sauce and cook until thickened. About 2-3 minutes.

If haven’t already, put raw pie crust into pie dish by rolling over the rolling pin and slowly transferring to pie dish. See post for photos.

Put filling into raw pie crust. Top with second raw pie crust and cut slits in top. See post for photos.

If you choose, brush with milk/creamy liquid.

Bake for 45 minutes until nice and golden.