Vegan? Check out the original recipe linked below. I adapted it after hearing from a friend that it was great as a "real chicken" dish. And you can feel good about eating this too. It's much healthier than the traditional chicken pot pie. Adapted from: Ellen
2 T olive oil
2 cups diced onion
1 cup celery
1 tsp. minced garlic
4T organic all-purpose flour
1 ea. 10oz bag organic frozen peas and carrots
2 c. chicken stock
2 c. diced cooked chicken
1 package Pillsbury pie crust
Melted butter as needed
Using a small stock pot, heat oil and sauté onion and celery until translucent.
Add garlic and sauté two minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir.
Simmer until filling has thickened.
Season with salt and pepper to taste.
Add remaining vegetables and chicken and stir.
Place filling in pie dish that has been coated with nonstick spray. Top with pie crust.
Bake in pre-heated 400° oven for 15-20 minutes until crust is golden brown.