Ingredients
1 package of pre-made vegan pie crusts (store-bought or homemade)
1 can of vegan cream of mushroom soup (or use a homemade vegan cream sauce)
1 can of vegan cream of chicken soup (or use a homemade vegan cream sauce)
A splash of plant-based milk (such as almond, soy, or oat milk)
2 cups of vegan chicken substitute (such as store-bought vegan chicken pieces, tofu, or chickpeas)
Half a small bag of frozen mixed veggies (like peas, carrots, corn, and green beans)
Salt, pepper, and thyme (to taste)
Vegan butter spray (or a light brushing of melted vegan butter)
Instructions:
Prepare the Filling:In a large bowl, mix together the vegan cream of mushroom soup, vegan cream of chicken soup, a splash of plant-based milk, vegan chicken substitute, frozen mixed veggies, salt, pepper, and thyme.
Assemble the Pie:Lay one vegan pie crust in a pie pan. Press it gently into the pan to fit.
Pour the filling mixture into the crust.
Place the second pie crust on top, trimming and crimping the edges to seal. You can cut a few slits in the top crust to allow steam to escape.
Bake the Pie:Bake in a preheated oven at 375°F (190°C) for 40 minutes, or until the crust is golden brown and the filling is bubbly.
