Recipes
Hi my friends! I am back! Sorry for such a long break but I have an awesome recipe for a vegan chick’n pot pie for you guys today!! It is amazing and I know you will love it.

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CHICK’N POT PIE BLOG POST: http://plantifullybasedblog.com/2019/11/17/vegan-chickn-pot-pies
RAE DUNN SOUFFLE DISH: https://amzn.to/2XqIM23

INGREDIENTS
CRUST
2 3/4 cups all purpose flour [330g]
1 cup vegan butter, cold [224g]
6 tbsp ice cold water
1/4 tsp salt
1/2 tsp sugar

FILLING
1 tbsp olive oil [15ml]
3 carrots, chopped [90g]
1/2 onion, chopped [100g]
1 garlic clove, chopped
3 tbsp all purpose flour [24g
]3 tbsp vegan butter [42g]
1 cup non-dairy milk, unsweetened and unflavored [240ml]
1 cup vegetable broth [240ml]
1 1/4 cup frozen peas [190g]
2/3 cup corn [90g]
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme

2 tbsp of non-dairy milk + a pinch of turmeric

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MUSIC
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