Best Vegetarian Chicken Pot Pie Recipes

VEGETARIAN "NO CHICKEN" POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in butter for 10 minutes.
• Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper and tyme; add tofu and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

VEGETARIAN "CHICKEN" POT PIE

Steps:

• Preheat oven to 375℉. Put vegetable stock in a pan & heat to a simmer. It must be boiling when added. Brown "chicken" in a skillet with 1T oil. Season with salt & pepper. Remove from the pan & set aside. Make a roux by melting butter, adding flour, and whisking constantly until light brown in color. Set aside. In large stock pot, cook onions in oil for 5 minutes or until they begin to become clear, then add carrots, thyme, salt & pepper. Cook another 5 minutes or so. Add boiling stock and cook another 5 minutes. Whisk in nutritional yeast. Add in the roux a bit at a time and continue to cook as the sauce thickens. Finally add the "chicken", soy sauce and peas. Remove from heat and let cool a bit. Roll out one pie crust and line a 9" deep dish pie plate. Add the cooled pie filling, and top with the second pie crust. Cut some air slits into the top crust. Bake for about an hour, or until the top is nicely browned and the filling is bubbling a bit. You could omit the bottom crust and simply use a top crust if desired. You could also make small individual pies, but limit the baking time to about half an hour if you do this. I haven't tried this, so the baking time is an estimate.

VEGETARIAN CHICKEN POT PIE

Steps:

• Place the cashews, soy sauce, cornstarch and half the water in the blender. Blend 3 full minutes, add the remainder of the water and blend to mix well. Pour mixture into a large non stick frying pan and heat stirring till thickened. Add vegetables and 'Chicken Strips' and stir to mix well with gravy. Pour filling into deep casserole dish (I use a 4 liter corning casserole dish) and top with drop biscuits. Bake according to directions for the biscuits, or until they are golden brown and the filling is bubbly hot.