Best Veggie Pot Pie Pasta With Optional Chicken Add In Recipes

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PLANT-BASED "CHICKEN" POT PIE



Plant-Based

Plant-based "chicken" pot pie with a white gravy filling.

Provided by btnymeg

Categories     Vegan Main Dishes

Time 1h25m

Yield 8

Number Of Ingredients 16

1 cup diced carrots
1 cup peas
½ cup corn
½ cup diced celery
1 cube chicken-flavored vegetable bouillon
⅓ cup olive oil
⅓ cup chopped onion
3 tablespoons all-purpose flour, or as needed
¼ teaspoon celery salt
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 ¾ cups vegetarian chicken-flavored broth
⅔ cup almond milk
1 ½ cups diced chicken-style seitan
1 (14.1 ounce) package pastry for 9-inch double crust pie

Steps:

  • Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.
  • Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.
  • Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.
  • Remove from the oven and let cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 36.3 g, Fat 24.9 g, Fiber 5.1 g, Protein 17.1 g, SaturatedFat 5.1 g, Sodium 651.9 mg, Sugar 3.3 g

EASY CHICKEN AND VEGETABLE POT PIE



Easy Chicken and Vegetable Pot Pie image

A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 large onion, coarsely chopped
¾ cup (1/4-inch) cubes peeled potato
2 large stalks celery, halved lengthwise and sliced
2 medium carrots, cut into 1/2-inch cubes
⅓ cup flour
1 ½ cups Almond Breeze Original Unsweetened almondmilk
1 ½ cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon poultry seasoning
1 teaspoon garlic salt
½ cup frozen corn, thawed
Meat from 1 rotisserie chicken, skin and bones removed
Ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
  • Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

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