VEGAN CHICKEN POT PIEEEEEEEE!!!

1. Add your potato to boiling water and cook for 10 mins adding in your diced carrot the last 2 minutes and set aside.
2. Cook your chick’n according to package directions in a medium pan and set aside.
3. In the same pan, add your tbsp of olive oil, vegan butter, rosemary, thyme, onion and garlic - cook until fragrant (2 -3 minutes on medium heat).
4. Next add your flour and whisk until you get a thick paste, then add in your vegan milk and vegetable broth whisk until you form a luscious gravy.
5. Add in your seasonings, chick’n, potato’s, carrots, mushroom & celery and cook for 5 minutes.
6. Add to a ramekin and set aside. Lay dough out and add a bowl to the center and slice the dough around the bowl creating a large circle.
7. Pierce 4 slits in the circular-dough, top on the ramekin, crimp and add melted butter.
8. Bake at 450 for 13-15 minutes.