I love chicken pot pie and here's a vegetarian version.
Quorn brand makes vegetarian Chicken Breasts and Chicken Tenders which could easily be added to make a Vegetarian Chicken Pot Pie.
Dice all of the vegetables about the same size ( a small dice) so they cook evenly.
1 C diced Carrot
1 C Frozen Peas
1 C celery, thinly sliced
1/3 C Onion, finely chopped
1/2 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth or Vegetable Broth
2/3 C Milk
2 - 9 inch Deep Dich Unbaked Pie Crusts
in a saucepan:
Cover with water, boil, cook for 15 minutes
Remove, drain and set aside
In a large skillet:
Saute Onion in butter until soft, about 5 minutes
Garlic Powder Cook 2 minutes
Slowly stir in the Broth
Reduce the heat and simmer until thick, about 5 minutes
Remove from heat and fold in the Vegetables
Roll out one of the crusts and place it in the bottom of a 9" Pie Pan
Pour in the mixture
Roll out the second Crust and place on the top
Seal the edges and cut slits in the top with a paring knife
Bake 30 - 35 minutes at 425 degrees on a foil lined baking sheet
Cool 10 minutes
Peace in the Kitchen!