Imagine diving into a creamy, hearty pot pie that's completely plant-based and so delicious, even meat-lovers will be begging for seconds! This Vegan Chicken Pot Pie is not just a meal; it's a culinary experience that transforms traditional comfort food into a cruelty-free masterpiece. Packed with tender vegan chicken, vibrant vegetables, and wrapped in a golden, flaky crust, this recipe proves that plant-based eating can be indulgent, satisfying, and absolutely mouthwatering.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup vegan chicken substitute, diced
- 1 cup carrots, sliced
- 1 cup peas
- 1 cup celery, chopped
- 1 can vegan cream of mushroom soup
- 1 cup vegetable broth
- 1 tsp thyme
- 1 tsp garlic powder
- 1 vegan pie crust
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven.
- In a large skillet, sauté the chopped celery over medium heat with a small amount of vegetable oil until slightly softened, approximately 3-4 minutes.
- Add diced vegan chicken substitute to the skillet and cook for an additional 2-3 minutes until lightly browned.
- Incorporate sliced carrots and peas into the skillet, stirring to combine with the vegan chicken and celery.
- Pour in the vegan cream of mushroom soup and vegetable broth, mixing thoroughly to create a creamy sauce.
- Sprinkle thyme and garlic powder into the mixture, stirring to distribute the seasonings evenly.
- Transfer the vegetable and vegan chicken mixture into a 9-inch pie dish, spreading it out evenly.
- Carefully place the vegan pie crust over the filling, crimping the edges to seal and creating small vents on top for steam to escape.
- Brush the top of the pie crust with a plant-based milk or olive oil for a golden finish.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let cool for 10-15 minutes before serving to allow the filling to set.
Tips
- For extra flavor, consider sautéing the vegetables in a bit of garlic-infused olive oil before adding them to the filling.
- Make sure to create small vents in the pie crust to prevent the filling from becoming too soggy and to allow steam to escape.
- If you want a crispier crust, brush with a mixture of plant-based milk and a touch of maple syrup for a beautiful golden finish.
- Let the pot pie rest for 10-15 minutes after baking to allow the filling to set and make serving easier.
- Experiment with different vegan chicken substitutes to find your favorite texture and flavor profile.
- For a gluten-free version, use a gluten-free pie crust and ensure your vegan cream of mushroom soup is gluten-free.
- Prep ingredients in advance to make the cooking process smoother and more enjoyable.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 61g
Protein: 25g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 0mg
