1-Prep the crust: Mix flour and salt in a bowl. Cut in cold vegan butter until crumbly like peas. Add ice water 1 tbsp at a time until dough forms. Divide into two disks, wrap, chill 30 minutes.

2-Sauté veggies: Heat 2 tbsp olive oil in a large pot over medium. Add diced onion, carrots, celery, cubed potatoes. Cook 8-10 minutes until tender. Toss in garlic, thyme, mushrooms if using. Stir 2 minutes.

3-Make the sauce: Sprinkle flour over veggies, stir 1 minute. Slowly pour in 3 cups veggie broth and 1 cup plant milk. Whisk until thickened, about 5 minutes. Add cubed vegan chicken (Tofurky, seitan, or tofu). Season with salt, pepper. Simmer 5 minutes. Remove from heat.

4-Assemble pie: Preheat oven to 425°F. Roll one dough disk to fit 9-inch pie dish. Line bottom, add filling. Roll second disk for top, place over, crimp edges. Cut vents in top.

5-Bake: Bake 45 minutes until golden and bubbly. Cool 10 minutes. Slice and serve!