Are you craving a warm, hearty meal that will remind you of childhood memories? Look no further than vegan “chicken” pot pie. This classic American dish has been given a plant-based twist, making it a delicious and guilt-free meal option that will satisfy any comfort food craving.
Ingredients:
- 1 cup of vegan “chicken” strips
- 1/2 cup of chopped carrots
- 1/2 cup of chopped celery
- 1/2 cup of chopped onion
- 1/2 cup of frozen peas
- 1/4 cup of vegan butter
- 1/4 cup of all-purpose flour
- 1 1/2 cups of vegetable broth
- 1/2 cup of unsweetened almond milk
- 1 tsp of dried thyme
- 1 tsp of garlic powder
- Salt and pepper to taste
- 2 pre-made vegan pie crusts
Preparation:
Preheat your oven to 375°F.
First, prepare your vegetables by chopping the carrots, celery, and onion into small pieces. Set aside.
In a large skillet, melt the vegan butter over medium heat. Add the chopped vegetables and sauté until they are soft and fragrant, about 5-7 minutes. Add the vegan “chicken” strips and frozen peas, and continue to sauté for an additional 5 minutes.
Sprinkle the flour over the vegetable and “chicken” mixture, stirring until everything is evenly coated. Gradually add the vegetable broth and unsweetened almond milk, stirring constantly to prevent lumps from forming.
Add the dried thyme, garlic powder, salt, and pepper to the skillet, and stir to combine. Allow the mixture to simmer for a few minutes, until the sauce has thickened to your desired consistency.
Cooking Instructions:
- Roll out one of the pre-made pie crusts and place it into a 9-inch pie dish.
- Pour the vegetable and “chicken” mixture into the pie dish, spreading it out evenly.
- Roll out the second pre-made pie crust and place it on top of the filling. Use a knife to cut slits in the top of the crust to allow steam to escape.
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is heated through.
- Remove from the oven and allow the pot pie to cool for a few minutes before serving.
Conclusion:
Vegan “chicken” pot pie is the ultimate comfort food, perfect for a cozy night in or a family dinner. This plant-based version of the classic dish is just as delicious as the original, and is sure to satisfy any craving for warm, hearty food.
FAQs:
Q: Can I use a different type of vegan protein instead of “chicken” strips?
A: Absolutely! You can use any plant-based protein you like, such as tofu, tempeh, or seitan.
Q: Can I make this recipe gluten-free?
A: Yes, simply use a gluten-free all-purpose flour and pie crust. Be sure to check all other ingredients for hidden sources of gluten.
Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the filling and store it in the refrigerator for up to 2 days before assembling and baking the pot pie.
