Vegan Chicken Pot Pie

IF you would have told me 10 years ago that I'd make a chicken pot pie, I'd probably have punched you in the face. Partly because I had punk rock angst, but also because I grew up LOATHING pot pies. Pot pie night was the darkest night of all. I hated it more than I hated floppy shirts over leggings. More than I hated parental control. More than I hated the fascist police state we lived in (or so I thought). 
This pot pie, however, changed my life. Now, I'm a controlling parent who loves leggings, and I effin' LOVE this pot pie. The crust is very biscuit-like, which is perfect with the rich gravy and the big hunks of veggies and vegan chicken. Rebel against frozen pot pies! Make this now!

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For the filling:

• 1/2 cup vegetable oil
  
• 1 medium yellow onion, chopped
  
• 2 stalks celery, chopped
  
• 1 carrot, sliced into 1/4" circles
  
• 1 medium-large yellow potato, cubed
  
• 12 oz. chick'n strips, cubed (You can omit and replace with more vegetables if you'd prefer)
  
• 1/2 tsp rosemary
  
• 1/4 tsp sage
  
• 1/2 tsp thyme
  
• 1/2 tsp garlic powder
  
• 1/2 cup flour
  
• 2 boullion cubes No Chicken broth dissolved in
  
• 3-4 cups hot water
  
• Salt to taste
  

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For the crust:

• 3 cups flour 
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 2/3 cup vegan butter
  
• 2/3 cup almond milk
  

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For the crust, mix together all the dry ingredients. Cut in the butter until the butter is broken down into pea-size crumbles. Slowly add in the almond milk and knead well until a smooth dough. Cover and place in the fridge until ready to work with it.

For the filling, heat the oil up in a large saute pan on medium-high heat. Add in the onion, celery, carrot and potato and cook for about 7 minutes. Add in the chicken and cook for another 3 or 4 minutes. The onions should be clear and the potatoes and celery should be firm but al dente. Add in the herbs and stir until combined. 
Sprinkle the flour evenly over the top of the filling. Stir in to coat the contents of the pan. Add the broth created by dissolving the no chicken cubes into the water, or use a vegetable broth if you prefer.
Bring this back up to a boil. Sauce should thicken. Cook for 4 minutes. Salt to taste.
Preheat oven to 350.
Cut the dough for the crust in half, then roll out to about 1/6" thickness. Press into a round cake pan, or press into 5 or 6 small pie pans. 
Fill the crust with the filling to the top. Roll out the other half of the dough to 1/6" thickness then place over the top of the filling. Cut to size. Cut slits into the top to vent. 
This should make 1 large pie plus 2 small pies, or 6-8 small pies. 
Bake small pies for 25 minutes. Bake large pie for 40 minutes. 
Allow to rest for about 15 minutes before cutting to serve.

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