Veggie Pot Pie

Add 1 tablespoon of coconut oil to a large pot and place over medium heat. Add celery, carrots, onion, garlic, and ginger to the pot and season with salt and pepper. Cook for 5 to 6 minutes, until veggies are softened. Add mushrooms and cook for 2 to 3 minutes, until mushrooms are almost fully cooked.

Add the remaining coconut oil to the pan, then add the all purpose flour all at once and stir to coat all of the veggies. Continue cooking for 2 minutes, until thickened. Add all of the vegetable broth and coconut milk and stir until everything is combined. Bring to a simmer for 10 minutes, stirring often, until the mixture is thickened.

Remove the pot from heat and add the sliced kale and frozen peas. Cool the veggie pot pie filling to room temperature before proceeding

Preheat the oven to 400º and grease a 9” square casserole dish or a glass pie pan. Add the veggie filling to the dish and top immediately with a pie crust, covering the entire surface as best as you can (it may help to roll the pie dough out a little more after opening the package). Cut several X marks in the dough with a knife for ventilation and bake for 30-45 minutes, until pie dough is browned and mixture is bubbling.

Allow to cool for at least 30 minutes before serving - it will be very hot!