1-First Steps: First, wash, peel, and chop your vegetables like carrots, potatoes, and celery into even pieces. This helps them cook at the same rate and blend well in the pie. Next, in a large skillet, heat your vegan margarine over medium heat and add the chopped onion and pressed garlic cloves until they smell great and turn soft.

2-First Steps: Then, toss in the chopped carrots, cubed potato, chopped celery, and frozen peas. Stir them around and cook until they start to soften, about 5-7 minutes. This step builds the base flavor that makes the pie so comforting.

3-Making the Sauce and Assembling: Once the veggies are ready, sprinkle in the flour, salt, pepper, and celery seed. Stir everything together to coat the vegetables and cook off the raw taste of the flour for 1-2 minutes. Slowly pour in the vegetable broth and unsweetened plain almond milk, stirring constantly to avoid lumps and create a thick sauce.

4-Making the Sauce and Assembling: Let the mixture simmer until it thickens up nicely, which should take around 5 minutes. Pour this filling into your pie dishes or a baking dish. Top it with the unbaked pie crusts, sealing the edges so nothing spills out during baking. If you’d like more tips on crusts, our guide on high-altitude chocolate-toffee crunch cupcakes shares ways to handle dough at different elevations.

5-Baking and Serving: Pop the pies into the preheated oven and bake for 25-30 minutes until the crust turns golden and the filling bubbles. Keep an eye on it to make sure it doesn’t overcook. Once done, let it cool for a few minutes before you dig in, as this helps the flavors settle.