Take the puff pastry package out of the freezer 45 minutes before you are ready to roll it out. Preheat the oven to 400° F (204° C).

Peel and dice 3 cups of potatoes into small bite-sized pieces and set them aside along with 2 cups of chicken seitan or your faux chicken of choice.

Peel and dice a small onion and 2-3 cloves of garlic. Sauté them over low heat in 3 tablespoons of light olive oil in a large skillet (oven-safe skillet if possible) and sprinkle them with salt and poultry seasoning.

Add 3 cups of frozen mixed veggies to the skillet and cook for another 3 minutes.

Sprinkle the cooked veggies with 5 tablespoons of flour and mix well.

Turn up the heat to medium-low and slowly add 2 cups of vegetable broth ½ cup at a time until the broth is creamy and smooth. Sprinkle in 1 tablespoon of nutritional yeast (optional).

Add 1 cup of plain plant-based milk and stir well. Then add the diced potatoes and 2 cups of faux vegan chicken and stir well.

Use a rolling pin to lightly roll out a piece of puff pastry so that it is large enough to fit over your pot pie and cut it with a sharp knife into the shape that you need. Place it directly over the pot pie filling and poke a few holes in it with a sharp knife or fork. (If your skillet is not oven-safe, transfer it to a baking dish before topping with the pastry puff.)

Bake your pot pie at 400° F (204° C) for about 20 minutes until the pastry has puffed up and the top is golden brown.

Allow cooling for about 10 minutes before serving.