pie crust olive oil onion carrots celery
vegetable stock coconut milk cashews cornstarch salt & pepper
thyme peas garlic jackfruit confit
Sautée the vegetables.
Add the jackfruit and vegetable stock, and simmer for 15 minutes.
Add the frozen peas and coconut milk.
Add the thickened filling to a pie dish.
Cover the pie dish with pie crust and bake it in the oven for about 40 minutes until golden.
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