Vegan Chickn pot pie

Ingredients:
2 cups of vegan Chickn substitute (diced)
1 cup of frozen mixed vegetables (carrots, peas, corn)
1/2 cup of chopped onion
1/2 cup of chopped celery
1/2 cup of chopped mushrooms
3 cloves of minced garlic
1/4 cup of vegan butter
1/4 cup of flour
2 cups of vegetable broth
1/4 cup of almond milk
1/2 tsp of thyme
1/2 tsp of rosemary
Salt and pepper to taste
1 pie crust (homemade or store-bought)
Instructions:
Preheat the oven to 375°F.
In a large skillet, melt the vegan butter over medium heat.
Add the diced Chickn substitute, onion, celery, mushrooms, and garlic. Cook for 5-7 minutes until the vegetables are soft.
Add the flour and stir until the vegetables are coated.
Slowly pour in the vegetable broth and almond milk while whisking to avoid lumps.
Add the mixed vegetables, thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes.
Transfer the mixture to a pie dish.
Roll out the pie crust and place it over the filling, crimping the edges.
Cut a few slits on the top of the crust to allow steam to escape.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for a few minutes before serving.