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Mock Chicken Pot Pie Recipe

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Chicken Pot Pie RecipeTin Eats
Chicken Pot Pie RecipeTin Eats from www.recipetineats.com

Description

Mock Chicken Pot Pie is a vegan interpretation of the classic comfort food classic. This vegan version is made with a savory vegan chicken-style seitan, vegetables and a creamy sauce all baked in a flaky crust. The combination of flavors and textures makes this vegan version just as comforting as the original. It's a great meal to make on a chilly day and is sure to please everyone in the family.

Prep Time

This recipe takes about 25 minutes of prep time. Most of the time is spent chopping the vegetables and making the vegan chicken-style seitan.

Cook Time

The Mock Chicken Pot Pie takes about 45 minutes to cook. The seitan and vegetables are cooked before they are added to the pie, so the overall cooking time is shorter than if you were making a traditional pot pie.

Ingredients

  • 1 package vegan chicken-style seitan
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 2 cups diced potatoes
  • 1 cup diced carrots
  • 1/2 cup frozen peas
  • 1/4 cup vegan butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups vegan chicken-style broth
  • 1/2 cup non-dairy milk
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 (9-inch) vegan pie crust

Instructions

Preheat the oven to 375°F. Lightly grease a 9-inch pie dish.

In a large skillet, cook the seitan over medium heat until lightly browned. Add the onion, garlic, mushrooms, potatoes, carrots and peas and cook until the vegetables are softened, about 5 minutes. Remove from the heat and set aside.

In a medium saucepan, melt the vegan butter over medium heat. Add the flour and whisk until the mixture is smooth and beginning to bubble. Slowly add the vegan chicken-style broth and non-dairy milk, whisking constantly to prevent lumps from forming. Add the thyme and oregano and season with salt and pepper, to taste. Simmer until the sauce is thickened, about 5 minutes.

Add the cooked vegetables and seitan to the sauce and stir until everything is combined. Pour the mixture into the prepared pie dish and spread evenly. Top with the vegan pie crust and crimp the edges. Cut a few slits in the center of the crust to allow steam to escape.

Bake for 30 minutes or until the top is golden brown. Let cool for 10 minutes before serving. Enjoy!

Equipment

  • Large skillet
  • Medium saucepan
  • 9-inch pie dish

Notes

If you don't have vegan chicken-style seitan, you can use extra-firm tofu or tempeh. You can also use your favorite store-bought vegan chicken-style product.

Nutrition: Per Serving

  • Calories: 355
  • Total Fat: 16 g
  • Saturated Fat: 6 g
  • Carbohydrates: 39 g
  • Fiber: 4 g
  • Protein: 13 g
  • Sodium: 518 mg

Recipe Tips

  • You can substitute any vegetables you have on hand in this recipe. Broccoli, corn, bell peppers, and zucchini all work well.
  • If you don't have vegan butter, you can use coconut oil or olive oil instead.
  • If you don't have vegan broth, you can use vegetable broth or water.
  • If you don't have a vegan pie crust, you can make your own by combining 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/3 cup vegan butter. Mix until it forms a dough, then roll it out and use it to top the pie.
  • The pot pie can be stored in the refrigerator for up to 3 days. Reheat before serving.

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