Chickless Pot Pie | Williams Sonoma

Ingredients

• 1 cup (4 oz./125 g) thinly sliced carrots
• 1 cup (5 oz./155 g) frozen green peas
• 1 cup (5 oz./155 g) small diced potatoes
• 1/2 cup (2 oz./60 g) thinly sliced celery
• 1/2 cup (4 oz./125 g) butter substitute, such as Earth Balance
• 1/3 cup (1 3/4 oz./50 g) finely chopped onion
• 1/3 cup (2 oz./60 g) unbleached all-purpose flour
• 1/4 tsp. celery seed
• 1/4 tsp. garlic powder
• Salt and freshly ground pepper
• 1 3/4 cups (14 fl. oz./430 ml) vegetable stock
• 2/3 cup (5 fl. oz./160 ml) almond or soy milk
• Two 9-inch (23-cm) unbaked piecrust rounds, lard free (if making pies in ramekins, use four crusts)