Plant-Based CHIK'N Pot Pie - Plant Based Pantry

Ingredients

• 2 cans CHIK’N Broth
• 2 refrigerated pie crusts
• 4 carrots peeled and sliced
• 2 celery stalks sliced
• 1/2 cup frozen peas
• 2 tablespoons margarine
• 1 small white onion diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper