Check the label on your pie crust—some contain lard—and buy the kind you can roll out (not in a tin). Use a mixture of peas, carrots, green beans and corn for the most traditional pot pie, or swap any variety you’d like; chop up larger pieces if needed. Jackfruit replaces chicken; look for it in cans or pouches, and use unseasoned varieties. Or try baked tofu, seitan or vegan chicken nuggets.
1. Preheat oven to 400 degrees. Unroll one pie crust and transfer to a pie dish. Set second crust aside.
2. Heat olive oil in a large skillet and sauté onions and garlic for 3 minutes, until onions are just softened. Sprinkle flour over surface of onions and garlic, and whisk to mix. Cook for 1 minute, stirring constantly. Whisk in vegetable broth, soy milk and wine; cook for 3 more minutes, whisking constantly, until slightly thickened.
3. Stir in vegetables, jackfruit and dried herbs. Simmer, uncovered, for 5 minutes, until sauce thickens and vegetables are warmed through, stirring frequently. Season to taste with salt and pepper.
4. Transfer filling to crust in pie dish. Unroll second crust and place on top of filling. Crimp edges together to seal, and cut three to five slits in the top crust, radiating out from center. Transfer to oven and bake for 40 minutes, until crust is golden and filling is bubbly. Remove from oven and let cool on a rack for 5 minutes. Cut into individual slices and serve hot.