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Vegan Chicken Pot Pie

Filling:
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
2 tbsp flour
1 c vegetable broth
1/2 c soy milk
1 small potato, cubed
1/4 c peas
1/2 carrot, sliced
1/2 c chicken-style seitan or chick'n strips
sage, rosemary, or other favorite spices
salt & pepper to taste

Crust:
1 recipe flaky crust from Joy of Vegan Baking, or any pie crust recipe (enough for 2 covered mini pies)

Preheat the oven to 375.

Filling: In a large skillet, heat the olive oil and saute the onion and garlic until soft, then add in the flour, vegetable broth, and soy milk and stir until fully mixed. Add the potatoes and cook for 1 minute. Add the other vegetables and spices, stirring constantly until it comes to a boil and then remove from heat.

Assembly: Separate the pie dough into four balls, two large and two small. Roll the balls flat and line two mini pie pans with the two larger crusts. Divide the filling between the two and cover them with the two smaller crusts. Crimp the edges together with your fingers or a fork. Cut an X into each pie top to allow steam to escape. Bake for 30-45 minutes or until the top is golden brown and crispy.