Vegan Chicken Pot Pie Casserole
Ingredients
The filling
-
1
package
Vegan Chicken (e.g., Quorn Meatless Chiqin Pieces)
-
2
tablespoons
olive oil
-
¾
cup
onion, diced
-
1
cup
carrots, cut into ¼-inch slices
-
½
cup
celery, diced
-
1
cup
red potatoes, peeled and cut into ½-inch cubes
-
5
tablespoons
all purpose flour (or gluten-free flour blend)
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
¾
teaspoon
thyme
-
2
cloves
garlic, minced
-
1
cup
vegetable broth
-
1
cup
non-dairy milk
-
1
cup
frozen green peas
The topping
-
1
piece
vegan puff pastry
Instructions
- 1. Preheat the oven to 425°F and grease a 2-quart casserole dish.
- 2. Cook the vegan chicken according to the package instructions and set aside.
- 3. Roll out the puff pastry on parchment paper, trim it to fit the casserole dish, and cut vent holes in the center.
- 4. Freeze the puff pastry while preparing the filling.
- 5. Heat olive oil in a dutch oven over medium heat, then add onion, carrots, celery, and potatoes, cooking until tender.
- 6. Stir in flour, salt, pepper, thyme, and garlic, cooking for an additional 2 minutes.
- 7. Pour in vegetable broth and non-dairy milk, stirring until a smooth sauce forms, then remove from heat.
- 8. Fold in the cooked vegan chicken and green peas into the sauce.
- 9. Transfer the filling into the prepared casserole dish.
- 10. Place the puff pastry on top of the filling.
- 11. Bake on a baking sheet for about 35 minutes, until the pastry is golden brown.
Nutrition Facts (estimated)
Servings
6
Calories
422
Total fat
23g
Total carbohydrates
41g
Total protein
15g
Sodium
792mg
Cholesterol
0mg
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