Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the vegan chicken, carrots, celery, and peas.
In a separate bowl, whisk together the vegetable broth, coconut milk, garlic powder, onion powder, and dried thyme. Season with salt and pepper to taste.
Pour the liquid mixture over the vegetables and vegan chicken, stirring to combine.
Transfer the mixture to a baking dish and cover with foil.
Bake in the preheated oven for 45 minutes, until the vegetables are tender and the casserole is bubbly.
Remove the foil and bake for an additional 10 minutes to brown the top.
Let cool slightly before serving. Enjoy!