• Instructions:

For the crust:

• In a large bowl, whisk together the flour and salt. Cut in the shortening and butter until only pea sized lumps remain.
  
• Stir in the ice water, 1 tablespoon at a time until the dough comes together.divide the dough evenly into two small discs.
  
• Roll half the dough out into a 12” circle and place into the bottom and up the sides of a deep dish pie plate. Place the pie plate in the fridge
  
• Roll the second dough disc into a 10” circle and place in the fridge to chill while you make the filling.

For the filling:

• Preheat the oven to 400F.
• In a large pot over medium heat, melt the vegan butter. Add the onion and garlic and cook, stirring frequently, until the onion turns translucent.
  
• Sprinkle the flour overtop and stir, then cook for an additional 1-2 minutes. Slowly pour in the vegetable broth, whisking constantly to avoid lumps.
• Add the frozen veggies, chopped potato, salt and thyme and mix to a simmer. Allow to cook, stirring frequently, about 10 minutes, or until the potato is starting to feel tender.
  
• Stir in the vegan chicken.
  
• Transfer the hot filling to the pie crust.
  
• Then add the top crust and cut away the excess.
  
• Crimp the edges.
  
• Slice venting holes in the top crust.
  
• Then bake in the oven for 60 minutes, or until the filling is bubbly and the crust is golden (if the edges of the crust gets too brown cover with foil for the last 20 minutes of baking)
  
• Allow to cool for 20 minutes before slicing.