Bring a large pot of water to boil and cook carrots and potatoes for about 8 minutes
Heat olive oil over medium heat in a large saute pan. Cook the onions until soft, about 3 minutes. Add the vegan chicken, season with salt and pepper and cook until lightly browned about 7-10 minutes.
When the carrots and potatoes are done, drain and add to the pan with the vegan chicken. Add the mushrooms, peas, and corn, and cook, stirring, for several more minutes. Remove from heat.
In a saucepan, mix the water, nutritional yeast, flour, olive oil, soy sauce, salt, and pepper. Heat over medium heat, stirring constantly, until the sauce thickens.
Add ½ of the gravy to the vegan chicken mixture and stir to mix.
Pour the mixture into a 9" pie pan.
Pour the rest of the gravy on top then cover with the pie crust
Bake for about 40 minutes, until the crust is a golden brown.
Allow to sit for 10-15 minutes before serving.
Notes
The Vegan Pot Pie may be made with 2 pie crusts. Simply pour the mixture into the bottom pie crust, add the rest of the gravy and cover with the second crust. Increase the baking time to 1 hour. Reduce the heat to 350.
Recipe by at https://coachdebbieruns.com/vegan-chicken-pot-pie/