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Plant-Based "Chicken" Pot Pie

4

0 min

Plant-Based "Chicken" Pot Pie

Plant-Based "Chicken" Pot Pie Photo 1

Category

Vegan Recipes

Time

0 min

Serving

8 persons

Calories

432

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Plant-based "chicken" pot pie with a white gravy filling.

Ingredients

  • carrots: 1 cup (diced)
  • peas: 1 cup
  • corn: 0.5 cup
  • celery: 0.5 cup (diced)
  • cube chicken-flavored vegetable bouillon: 1 piece
  • olive oil: 0.33333 cup
  • onion: 0.33333 cup (chopped)
  • all-purpose flour: 3 Tbsp (or as needed)
  • celery salt: 0.25 tsp
  • garlic powder: 0.25 tsp
  • salt: 0.25 tsp
  • black pepper: 0.25 tsp
  • ¾ cups vegetarian chicken-flavored broth: 1 piece
  • almond milk: 0.66667 cup
  • ½ cups diced chicken-style seitan: 1 piece
  • pastry for 9-inch double crust pie: 1 pack (14.1 ounce pack)

Metric Conversion

Stages of cooking

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  1. Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.
    Plant-Based "Chicken" Pot Pie Photo 2
  2. Preheat the oven to 425 degrees F (220 degrees C).
    Plant-Based "Chicken" Pot Pie Photo 3
  3. Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.
    Plant-Based "Chicken" Pot Pie Photo 4
  4. Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.
    Plant-Based "Chicken" Pot Pie Photo 5
  5. Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.
    Plant-Based "Chicken" Pot Pie Photo 6
  6. Remove from the oven and let cool for 10 to 15 minutes before serving.
    Plant-Based "Chicken" Pot Pie Photo 7

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