Ingredients for Vegan Chicken Less Pot Pie
- Vegan Margarine
- 1 medium onion, chopped
- Garlic Cloves
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- Yukon Gold Potato
- Frozen Peas
- Vegan Chicken Broth
- 2 tablespoons all-purpose flour
- Almond Milk
- Sea Salt
- Lemon Pepper Seasoning
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How to Make Vegan Chicken Less Pot Pie
- Preheat oven to 375°F (190°C).
- Prepare the filling: Sauté the onion (1 medium, chopped) and carrots (2 medium, chopped) in olive oil (2 tbsp) until softened. Add the celery (2 stalks, chopped) and cook for another 2 minutes.
- Stir in the vegan chicken substitute (1.5 cups, cooked and shredded), mushrooms (8oz, sliced), peas (1 cup, frozen), vegetable broth (1 cup), flour (2 tbsp), nutritional yeast (2 tbsp), thyme (1 tsp), salt (1 tsp), and pepper (1/2 tsp). Bring to a simmer and cook for 5 minutes, or until thickened.
- Pour the filling into a deep-dish pie plate.
- Top with your favorite vegan pie crust (1 box, or homemade). Crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
19g
Fat
0g
Carbs
9g
