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Home » Popular » Casseroles » Vegan Chicken Pot Pie

Vegan Chicken Pot Pie

August 24, 2015Leave a Comment

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Vegan Chicken Pot Pie | This is classic, stick-to-your-ribs comfort food - vegan style!  via @thiswifecooksVegan Chicken Pot Pie | This is classic, stick-to-your-ribs comfort food - vegan style!  via @thiswifecooks

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!

Vegan Chicken Pot Pie

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!

Vegan Chicken Pot Pie | This is classic, stick-to-your-ribs comfort food - vegan style! | thiswifecooks.com

Vegan Chicken Pot Pie

Vegan Chicken Pot Pie

5 from 1 vote
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Author: Holly Gray
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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.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Vegan Chicken Pot Pie | This is classic, stick-to-your-ribs comfort food!

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Filed Under: Casseroles, Comfort Food, Lunch & Dinner, Soups, Chilis, & Stews, Vegan

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ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

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