Vegan Veggie Pot Pie

Preheat oven to 400 degrees F (200 degrees C).

In a large pan or extra large 12-inch oven-safe skillet, whisk Almond Milk (3 cups), All-Purpose Flour (1/2 cup), and Buttery Spread (4 Tbsp) on medium-high until smooth.

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.

Add Soy Sauce (2 Tbsp), Greek Seasoning (1 tsp), Salt (as needed), Dried Parsley (to taste), Red Potatoes (3), Brown Mushrooms (1 cup), Carrot (1 cup), Frozen Corn Kernels (1 cup), and Frozen Green Peas (1 cup). Cook, stirring frequently, for 10-15 minutes or until thick.

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.

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!

Enjoy!