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-style strips
- carrots
- celery
- garlic powder
- vegan poultry seasoning – Montreal Chicken Seasoning is vegan!
- 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-style strips 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!
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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