Vegan Chicken Pot Pie
Ingredients
-
1
large
russet potato, peeled and diced into ½ inch cubes
-
1
teaspoon
kosher salt, divided
-
3
cups
vegetable broth, divided
-
1 ½
cups
soy curls
-
1
12-ounce bag
frozen mixed vegetables
-
2
tablespoons
vegan butter
-
1
small
sweet yellow onion, diced
-
2
ribs
celery
-
4
cloves
garlic, minced
-
1
teaspoon
dried parsley
-
1
teaspoon
dried rosemary
-
1
teaspoon
dried thyme
-
1
teaspoon
poultry seasoning
-
3
tablespoons
all-purpose flour
-
1
cup
unsweetened non-dairy milk
-
2
tablespoons
nutritional yeast
-
¼
teaspoon
black pepper
-
2
9-inch
pie crusts
Instructions
- Boil the cubed potatoes in salted water until tender, then drain and set aside.
- Rehydrate the soy curls in boiling vegetable broth for 5 minutes, then drain.
- Cook the mixed vegetables according to package instructions and season with salt and pepper.
- Sauté the onion and celery in melted vegan butter until translucent, then add the soy curls, garlic, herbs, and poultry seasoning.
- Sprinkle in flour and toast briefly, then whisk in non-dairy milk and remaining vegetable broth, stirring until thickened.
- Roll out the pie crusts to fit a pie dish, place one in the dish, and add the filling.
- Cover with the second pie crust, crimp the edges, and vent the top.
- Bake in a preheated oven at 375°F for 30-40 minutes until golden and bubbling.
Nutrition Facts (estimated)
Servings
8 servings
Calories
627
Total fat
19g
Total carbohydrates
102g
Total protein
22g
Sodium
765mg
Cholesterol
0mg
You might also like