2 cups vegetable broth
2 large carrots, cubed finely
2 medium potatoes, peeled and cubed finely
1 tablespoon flour
olive oil, as needed
1 large onion, chopped
5 cloves garlic, minced
1/2 teaspoon marjoram
1/2 teaspoon cumin
1 teaspoon basil
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup peas
1 (6 ounce) packet vegan chicken strips (I use Smart Menu chicken style strips) Crust:
3 cups flour
2/3 cup cold water
1 1/3 cups olive oil (or mix olive and canola)
1. Preheat oven to 400 degrees F. For filling, bring vegetable broth to a boil in a medium sized sauce pan. Add carrots to broth, then add potatoes. Add flour to the broth and stir until dissolved.
2. Sauté onion and garlic in olive oil and spices until transparent. Add onion mix to the potato/carrot broth, then add in the peas, and let simmer for 15 minute or so, until the vegetables are very soft and the broth is thickened.
3. Meanwhile, mix together the crust ingredients, and separate the dough in 1/2. (one for top, and one bottom) Roll out both halves in between plastic wrap, or press with fingers into a circular casserole dish. Lay out bottom crust into dish.
4. When the filling is finished thickening, stir in the vegan chicken strips and pour the filling onto the crust-lined dish. Add the top pie crust on. Bake for 30-40 minutes, or until the crust is toasted golden.