Plant-Based Deliciousness

Vegan Chicken Pot Pie

This is classic, stick-to-your-ribs comfort food, vegan style!

Today, I’m sharing what has been my go-to method of preparing chicken pot pie for several years and, after making the switch to vegan ingredients, the response remains the same – this pie is completely devoured by the family every. single. time.

I’ve now even taken to “stretching” the meal a bit by serving it over fresh, hot biscuits.

Winner, winner!

2 Tablespons olive oil
1 – 9oz. pkg. Beyond Meat chicken strips, thawed and diced
1 cup carrots, diced
1/2 cup celery, sliced
1/4 tsp. garlic powder
1 tsp. poultry seasoning
1 ground black pepper, divided
1 cup green peas, frozen
2/3 cup vegan butter
2/3 cup yellow onion, chopped
1/3 cup all-purpose flour
1 tsp. sea salt, or to taste
1/2 tsp. ground black pepper
1/2 tsp. celery seed
3 1/2 cups vegan chicken broth
1 1/4 cup almond milk
2 – 9″ unbaked deep-dish pie crusts

Preheat oven to 375°

Heat oil in a large skillet over medium heat. Add the chicken and cook 2-3 minutes, until heated through.

Stir in carrots and celery. Sprinkle with garlic powder, poultry seasoning, and 1/2 tsp. black pepper. Continue cooking and stirring 3-5 minutes, until vegetables are slightly tender.

Add peas and heat through, 1-2 minutes.

Remove from heat and pour into a medium bowl.

In the same skillet used for the vegetables, heat butter over medium heat. Add onions and sauté until softened and fragrant. Stir in flour, salt, 1/2 tsp. black pepper, celery seed.

Pour in chicken broth and milk gradually, stirring after each addition.

Allow mixture to simmer, stirring occasionally, 3-5 minutes until thickened.

Remove pan from heat and fold in all of the chicken and vegetable mixture.

Pour into pie crust. Cover with second crust, cutting a few small slits in the top crust.

Bake 45 minutes, until crust is golden brown. Allow to cool 10 minutes before serving.

Classic, stick-to-your-ribs comfort food - vegan style! | thiswifecooks.com

Vegan Chicken Pot Pie
 
Author:
Ingredients
  • 2 Tablespons olive oil
  • 1 - 9oz. pkg. Beyond Meat chicken strips, thawed and diced
  • 1 cup carrots, diced
  • ½ cup celery, sliced
  • ¼ tsp. garlic powder
  • 1 tsp. poultry seasoning
  • 1 ground black pepper, divided
  • 1 cup green peas, frozen
  • ⅔ cup vegan butter
  • ⅔ cup yellow onion, chopped
  • ⅓ cup all-purpose flour
  • 1 tsp. sea salt, or to taste
  • ½ tsp. ground black pepper
  • ½ tsp. celery seed
  • 3½ cups vegan chicken broth
  • 1¼ cup almond milk
  • 2 - 9" unbaked deep-dish pie crusts
Instructions
  1. Preheat oven to 375°
  2. Heat oil in a large skillet over medium heat. Add the chicken and cook 2-3 minutes, until heated through.
  3. Stir in carrots and celery. Sprinkle with garlic powder, poultry seasoning, and ½ tsp. black pepper. Continue cooking and stirring 3-5 minutes, until vegetables are slightly tender.
  4. Add peas and heat through, 1-2 minutes.
  5. Remove from heat and pour into a medium bowl.
  6. In the same skillet used for the vegetables, heat butter over medium heat. Add onions and sauté until softened and fragrant. Stir in flour, salt, ½ tsp. black pepper, celery seed.
  7. Pour in chicken broth and milk gradually, stirring after each addition.
  8. Allow mixture to simmer, stirring occasionally, 3-5 minutes until thickened.
  9. Remove pan from heat and fold in all of the chicken and vegetable mixture.
  10. Pour into pie crust. Cover with second crust, cutting a few small slits in the top crust.
  11. Bake 45 minutes, until crust is golden brown. Allow to cool 10 minutes before serving.

 

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