How to Make Plant-Based "Chicken" Pot Pie - A Step-by-Step Guide

Plant-based diets are becoming increasingly popular for their health and environmental benefits. If you're looking for a delicious and satisfying plant-based recipe to add to your collection, look no further than this Plant-Based "Chicken" Pot Pie. This comforting and flavorful dish is a crowd-pleaser, and it's perfect for serving at family dinners, potlucks, or even as a special treat for a weeknight meal.

One of the best things about this recipe is that it's incredibly versatile. W...

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Ingredients

  • 1 cup diced carrots
  • 1 cup peas
  • ½ cup corn
  • ½ cup diced celery
  • 1 cube chicken-flavored vegetable bouillon
  • ⅓ cup olive oil
  • ⅓ cup chopped onion
  • 3 tablespoons all-purpose flour, or as needed
  • ¼ teaspoon celery salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ¾ cups vegetarian chicken-flavored broth
  • ⅔ cup almond milk
  • 1 ½ cups diced chicken-style seitan
  • 1 (14.1 ounce) package pastry for 9-inch double crust pie

Information

  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 1 9-inch pot pie

  • 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.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • 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.
  • 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.
  • 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.
  • Remove from the oven and let cool for 10 to 15 minutes before serving.
  • Nutrition

    432 cal.

    • Total Fat: 25g
    • Saturated Fat: 5g
    • Sodium: 652mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 17g
    • Vitamin C: 6mg
    • Calcium: 38mg
    • Iron: 2mg
    • Potassium: 181mg