Preheat your oven to 375°F (190°C).

Roll out your vegan pie crust on a lightly floured surface until about 1/8-inch thick and fit it into your pie dish.

Melt vegan butter in a large skillet over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until soft.

Stir in minced garlic and cook for 1 minute. Add all-purpose flour and stir for 2 minutes.

Gradually pour in vegan vegetable broth while whisking. Stir for 3-5 minutes until thickened.

Remove from heat and fold in chick’n pieces, peas, thyme, salt, and pepper.

Pour the filling into the prepared crust and top with stuffing. Press it gently into the filling.

Bake for 30-35 minutes until the crust is golden brown and stuffing is bubbly.

Let it cool for about 10 minutes before serving.