Vegan Chick’n Pot Pie

Vegan Chick'n Pot Pies.
Prep Time 20 mins
Cook Time 30 mins
Rest Time 10 mins
Total Time 1 hr
Courses:
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 4
Best Season: Suitable throughout the year
Description

Few meals are as comforting as a homemade pot pie fresh from the oven. Beneath a beautifully golden crust, tender chick’n, hearty vegetables, and a rich, creamy sauce come together in every satisfying bite, creating a meal that’s warm, flavorful, and wonderfully comforting.

Perfect for chilly evenings or whenever you’re craving classic comfort food, this timeless recipe is both hearty and inviting. Pair it with a simple salad or enjoy it on its own for a delicious meal that’s sure to bring everyone back to the table for seconds.

Ingredients
  • 2 tablespoon extra virgin olive oil
  • 2 medium potatoes (peeled and small dice)
  • 1 cup onion (small dice)
  • 3 ribs celery (small dice)
  • 2 garlic cloves (minced)
  • 6 tablespoons all purpose flour
  • 3 cups Better Than Bouillon No Chicken Broth
  • 12 ounces peas and carrots (bag, frozen)
  • 10 ounce Gardein Chick'n Scallopini
  • salt and pepper (to taste)
  • 1 package vegan pie crust (2 crusts per package)
  • 1 tablespoon vegan buttter (melted)
Instructions
  1. 1

    Heat the oil in a large skillet over medium heat. Add the potatoes, onion, and celery and cook until tender. 

  2. 2

    Add the garlic and cook for 1-2 more minutes. 

  3. 3

    Add the flour and stir until well incorporated, about 2 minutes. Next, stir in the prepared broth a cup at a time, scraping down the sides and bottom of the skillet to release all the stuck-on bits and delicious flavors. Simmer until the filling has thickened, occasionally stirring for 5 to 7 minutes. 

  4. 4

    Next, stir in the peas, carrots, and cubed Chick'n Scallopini. Season the mixture to taste with salt and pepper.

  5. 5

    Set the filling aside and let it cool slightly. Set out four 16-ounce ceramic ramekins. 

  6. 6

    On a lightly floured surface, roll out the pie dough. Cut the dough slightly larger than the ramekins, about half an inch. 

  7. 7

    Brush the tops with melted vegan butter. Spoon the filling into the ramekins to within 1/4 inch from the top. 

  8. 8

    Cover the ramekins with the cut-out pie dough, butter side up, and crimp the edges with your fingers or use a fork and press lightly to seal in the filling. 

  9. 9

    Brush the tops with melted vegan butter and lightly sprinkle with sea salt.

  10. 10

    Using the tip of a sharp knife, place three or four small slits in the dough toward the center of the pie to allow the steam to escape and keep your filling from spilling out over the edges. 

  11. 11

    Place the ramekins on a baking sheet lined with parchment paper and bake for 20 - 22 minutes or until the crust is golden brown. 

  12. 12
    Vegan Chick'n Pot Pies.

    Remove from the oven and allow to cool slightly before serving.

Nutrition Facts

Servings 4

Serving Size 1 pie

Amount Per Serving
Calories 472kcal
% Daily Value *
Total Fat 20.8g32%
Saturated Fat 4.6g23%
Sodium 780mg33%
Potassium 690mg20%
Total Carbohydrate 54.2g19%
Dietary Fiber 5.6g23%
Sugars 5.1g
Protein 18.4g37%
Vitamin A 4120 IU
Vitamin C 26 mg
Calcium 88 mg
Iron 3.4 mg
Vitamin E 1.9 mg
Vitamin K 38 mcg
Vitamin B6 0.42 mg
Folate 96 mcg
Magnesium 64 mg
Zinc 1.6 mg
Selenium 18 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan chick'n pot pie recipe.
Read it online: https://sproutfulkitchen.com/recipe/vegan-chickn-pot-pie/