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Vegan Chicken Pot Pie

Vegan Chicken Pot Pie

5 from 1 vote
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Author: Holly Gray

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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