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Plant-Based "Chicken" Pot Pie
Plant-Based "Chicken" Pot Pie
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Veggie-packed pot pie featuring savory chicken-style seitan as a tasty plant-based alternative.
Ingredients:
  • 1 cup diced carrots
  • 1 cup peas
  • 0.5 cup corn
  • 0.5 cup diced celery
  • 1 cube chicken-flavored vegetable bouillon
  • 0.33333334326744 cup olive oil
  • 0.33333334326744 cup chopped onion
  • 3 tablespoons all-purpose flour, or as needed
  • 0.25 teaspoon celery salt
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1.75 cups vegetarian chicken-flavored broth
  • 0.66666668653488 cup almond milk
  • 1.5 cups diced chicken-style seitan
  • 1 (14.1 ounce) package pastry for 9-inch double crust pie
Instructions:
  • In a saucepan, mix together carrots, peas, corn, celery, and bouillon cube. Cover with water and bring to a simmer over medium heat. Cook until vegetables are tender when pierced with a fork, about 3 to 5 minutes. Drain excess liquid before serving.
  • Preheat your oven to 425°F (220°C) for a perfect bake.
  • In a skillet over medium heat, warm 1 tablespoon of oil. Sauté onion until soft and translucent for about 5 minutes. Add flour, the rest of the oil, celery salt, garlic powder, salt, and pepper. Pour in broth and milk, reduce heat to low, and cook until the sauce thickens, stirring regularly for 5 to 8 minutes.
  • Line a 9-inch pie plate with the bottom crust. Spread seitan and cooked veggies evenly over the crust. Pour sauce on top and cover with the top crust. Seal the edges and make 4 or 5 large vent holes in the crust.
  • Bake in the preheated oven for 30 to 35 minutes until lightly browned and filling is bubbling, checking the crust halfway through. If the edges are browning too quickly, cover with foil.
  • After baking, allow it to cool for 10 to 15 minutes before enjoying.

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