Directions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a large pan or extra large 12-inch oven-safe skillet, whisk Almond Milk (3 cup), All-Purpose Flour (1/2 cup), and Buttery Spread (1/4 cup) on medium-high until smooth.
Step 3
Reduce heat to medium and stir frequently to avoid flour sticking to the bottom of the pan. Do not cover! This creates steam and makes the soup runny.
Step 4
Add Soy Sauce (2 tablespoon), Greek Seasoning (1 teaspoon), Salt (1/2 teaspoon), Dried Parsley (to taste), Red Potato (3), Brown Mushrooms (1 cup), Carrot (1 cup), Frozen Corn (1 cup), and Frozen Green Peas (1 cup). Cook, stirring frequently, for 10-15 minutes or until thick.
Step 5
If using oven-safe skillet, top mixture with Vegan Puff Pastry (1 sheet) and cut 3 slits in center or transfer mixture to oven-safe baking dish, top with puff pastry and cut 3 slits in center.
Step 6
Bake for 22-25 minutes, or until golden. If your pot pie pan is full to the very top, place it on a baking sheet while baking to avoid a bubbling-over mess that could be hazardous!
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