Vegan Chicken Pot Pie

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!

Ingredients for Vegan Chicken Pot Pie:

• olive oil
• vegan chicken strips – I like Beyond Meat
• carrots
• celery
• garlic powder
• vegan poultry seasoning – recommend Montreal
• ground black pepper
• frozen green peas
• vegan butter
• yellow onion
• all-purpose flour
• sea salt
• ground black pepper
• celery seed
• vegan chicken broth – Better Than Bouillon’s No-Chicken Base is a good one
• unsweetened almond milk
• 2 – 9″ deep-dish pie crusts

How to make Vegan Chicken Pot Pie:

Preheat oven to 375 degrees F.

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.

Cheers!

Vegan Chicken Pot Pie

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Author: Holly

Ingredients

• 2 Tablespons olive oil
• 1 - 9 oz. 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

Instructions

• 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.

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