Chicken Pot Pie-less Pie

It has been terribly cold this winter. We have had a lot of soup, but I wanted something a bit different tonight. I had previously made this Herb Roasted Chicken from "Betty Goes Vegan" to a good degree of success. I had all of the ingredients except the lemon, and I wasn't about to trek out to the store on this cold night, so I adapted and was pretty pleased with the results!

4 medium golden potatoes, washed and cubed
4 carrots, peeled and cut into rounds
1 package vegan chicken (you can use frozen Gardein chicken, Beyond Meat chicken, etc. Just make sure its slightly defrosted)
1 can green beans, drained and rinsed
1/3 cup extra virgin olive oil
1/2 cup vegetable stock
3 cloves of garlic, crushed
1/4 teaspoon nutritional yeast
1/3 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/4 teaspoon poultry seasoning
1 teaspoon Braggs liquid aminos
pinch of celery salt
salt and pepper

Pre-heat the oven to 375 degrees. Cut the potatoes and carrots and boil them in salted water until tender. Be careful not to overcook them.

In a small bowl, combine the olive oil, vegetable stock, garlic, nutritional yeast, garlic powder, rosemary, poultry seasoning, Braggs and celery salt. Whisk until well combined. Season the liquid mixture with salt and pepper.

Drain the potatoes and carrots, and then add to a large bowl with the chicken and green beans. Mix well taking care to not mash the cooked vegetables. Stir in the oil mixture and toss to combine.

Bake uncovered in a casserole dish for 30-40 minutes, or until the top is lightly browned. Spoon some of the liquid from the bottom on top when serving.