1. Preheat your oven to 425
2. Bring your chick’n strips out and let thaw on a cutting board.
3. Cut your potatoes into cubes, set aside.
4. Mince your onion and finely dice your celery. Saute these in the butter for 6-8 minutes.
5. Mince your garlic and add that into the pan, saute for another minute.
6. Add your rosemary, garlic powder, salt, pepper, nutritional yeast, and vegetable stock, mix well. 
7. Add your potatoes, frozen peas, and carrots.
8. Bring to a boil, then reduce heat to medium and cook 15 mins.
9. In a separate bowl, whisk your milk and flour. Pour this into the pot and reduce the heat to low. Cook for another 5 mins or so, until the sauce thickens. Stir occasionally to avoid burning.
10. While the pot is cooking, cut your chick’n into cubes.
11. When the sauce is thick, add your chick’n and drained cannellini beans. Mix well. Taste and adjust seasoning as desired.
12. Pour everything out into a pie dish.
13. Unroll your pie crust and fold over the dish.
14. Bake for 30-40 mins with a baking sheet underneath to catch any drips and avoid smoke. This step is very important, if drippings hit the bottom of the oven and start to smoke, the pie crust will absorb the smoke and taste like smoke.
15. Serve hot and enjoy!

PRO TIP: Meal prepping or serving a large group? You can easily double this recipe if you have an XL baking dish (4.8 quarts). Follow the instructions as written, doubling the ingredients. When rolling out the pie crust, cut the edges to make a square shape. Roll out with a rolling pin to stretch the dough a little, if needed, to fit the dish. Lay one pie crust on each end of the dish. Roll out the pieces of dough you cut off and shape into strips. Use these to fill in any gap in-between your two pie crusts. Bake as instructed in the recipe. (This may require a slightly longer baking time, bake until crust is golden brown as pictured)