No Chicken Pot Pie

I will say this over and over until you believe it! Cutting out meat doesn’t mean you have to miss out on anything! This chicken pot pie is succulent, healthy, and vegetarian. If you served this to carnivores they would have no idea it wasn’t actually chicken! You have to try this amazing twist on the classic comfort food!

Step 1. Gather all of your ingredients (*see bellow for full list). I added a few extra things on the fly during the process that aren’t shown in this picture.

Step 2. Melt the butter in a large pot over medium/high heat, stirring occasionally. Add in onion, carrots and bell pepper and sauté until soft, about 8 minutes.

Step 3. Add mushrooms and garlic and sauté for another 5 minutes.

Step 4. Stir in the seasonings (fresh cilantro, nutritional yeast, parsley, salt & pepper) until well combined.

Step 5. Add in the flour and stir constantly for 2 minutes.

Step 6. Add in the vegetable stock and heavy cream and bring to a rolling simmer.

Step 7. Continue to cook a few minutes until the mixture is a thick gravy consistency.

Step 8. Meanwhile sauté your favorite plant based chicken substitute until browned and the ends and bits are crispy. I’ve mentioned it before and it’s still try that my favorite chicken substitute is the Sweet Earth brand “Mindful Chik’n”.

Step 9. Add in the plant based chicken substitute and the frozen peas. Stir to combine and remove from the heat and let the filling cool slightly.

Step 10. Lay one of the pie crust disks over a deep 9″ pie dish and form to the bottom. Trimming the extra hanging over the sides.

Step 11. Pour the filling slowly into the pie dish over the bottom crust.

Step 12. Lay the second disk of pie crust over the top of the filling and fold the excess dough under the bottom crust dough. Crimp the pie crusts together all the way around to seal.

Step 13. Using a sharp paring knife, cut a star of small slits in the top of the pie to vent.

Step 14. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.

Step 15. Bake at 425 degrees F for 30-35 minutes or until the top crust is golden brown.

Let the pie rest out of the oven for 15 minutes before slicing. Enjoy!

No Chicken Pot Pie

  • Servings: 8
  • Difficulty: medium
  • Rating: ★★★★★
  • Print

Homey, cozy vegetarian twist on a classic savory pie


Ingredients

*2 Pie Crust Discs

*4 Cups Shredded Chicken Substitute

*6 Tbsp. Unsalted Butter

*1 Small Onion (diced)

*2 Medium Carrots (diced)

*1 Medium Bell Pepper

*4 Oz Baby Bella Mushrooms (sliced)

*3 Cloves Garlic (minced)

*1/3 Cup All-purpose Flour

*1/4 Cup Cilantro

*1/2 Cup Nutritional Yeast

*1 Tbsp. Season Salt

*2 tsp. salt

*1/2 tsp. black pepper

*2 Cups Vegetable Stock

*1/2 Cup Heavy Cream

*1 Cup Frozen Peas

*1Egg

*1 tsp. Parsley

*Salt and Pepper for Garnish


Directions

    *Preheat over to 425*F
  1. Melt the butter in a large pot over medium/high heat, stirring occasionally. Add in onion, carrots and bell pepper and sauté until soft, about 8 minutes.
  2. Add mushrooms and garlic and sauté for another 5 minutes.
  3. Add in the flour and stir constantly for 2 minutes. Stir in the seasonings until well combined.
  4. Add in the vegetable stock and heavy cream and bring to a rolling simmer. continue to cook a few minutes until the mixture is a thick gravy consistency.
  5. Meanwhile sauté the plant based chicken substitute until browned.
  6. Add the chicken substitute and the frozen peas. Stir to combine and remove from the heat.
  7. Let the filling cool slightly.
  8. Lay one of the pie crust disks over a deep 9″ pie dish and form to the bottom. Trimming the extra hanging over the sides.
  9. Pour the filling slowly into the pie dish over the bottom crust.
  10. Lay the second disk of pie crust over the top of the filling and fold the excess dough under the bottom crust dough. Crimp the pie crusts together all the way around to seal.
  11. Using a sharp paring knife, cut a star of small slits in the top of the pie to vent.
  12. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
  13. Bake at 425 degrees F for 30-35 minutes or until the top crust is golden brown.
  14. Rest out of the oven for 15 minutes before slicing.
  15. Enjoy!

*If edges are browning too fast, cover the pie with foil with the center cut out.

One thought on “No Chicken Pot Pie

  1. Pingback: What to Serve at a Vegetarian Thanksgiving | the Fortner Forage

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