Best 4 Vegan Chicken Pot Pie Recipes

VEGAN "CHICKEN" POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tortilla in the bottom of a 9-inch pie dish.
• Mix 2/3 cup soy flour, 1/3 cup broth, Worcestershire sauce, garlic salt, and pepper together in a small bowl until it looks like peanut butter.
• Combine frozen vegetables, vegetarian strips, celery, leeks, and remaining vegetable broth in a pan over high heat; cook until veggies are soft, 5 to 10 minutes. Add soy flour mixture. Mix everything together, adding a little more flour if you'd like it thicker. Pour into the pie dish.
• Bake in the preheated oven until hot and bubbly, 25 to 30 minutes. Let sit for 5 minutes before serving.

TO DIE FOR CHICKEN POT PIE THAT'S 100% VEGAN AND 99% FAT FREE

Steps:

• Mix vegan chicken, all the spice and veggies with 1 cup of veggie stock (and wine if you chose to use it) into a pan and cook on high heat for 5-10 minutes, until frozen veggies are soft.
• Mix together soy flour, worcester sauce and the rest of veggie stock together until it looks like peanut butter. Then add to the cooked veggie mix.
• Mix everything together, adding a little more soy flour if you'd like it thicker.
• Line a pie dish with the low carb tortilla and pour the the entire contents into the pie dish.
• Cover with a 2nd tortilla if desired to create a double crust pie shell effect.
• Put into over at 400 degrees for about 25-30 minutes.
• Set for 5 minutes.
• Enjoy with no guilt!

VEGAN CHICKEN-LESS POT PIE

Steps:

• Saute onions in earth balance until translucent. Add garlic & saute for 1 minute Add all remaining ingredients (except peas), mix well and heat over medium heat until bubbly.
• Stir in peas. Pour into a 2 qt casserole dish and top with crust.
• Bake at 375 F for 30-45 minutes.
• Pot Pie Crust: 1 cup flour, 1 tsp salt, 1/3 cup Crisco & 2-3 tbsp cold water.
• Mix flour and salt together, cut in shortening, add the water, then shape into a ball and chill. Once it's chilled roll out the dough to fit the casserole dish.

VEGAN CHICKEN POT PIE

Steps:

• For the crust. In a large bow, mix the dry ingredients and stir with a fork, slowly drizzling in the olive oil. Then slowly add the warm water and knead by hand until you get a firm and moist dough. Form into a ball, then place it back into the bowl with a moist towel covering the top, and return to the refrigerator.
• The chicken. In a frying pan, brown your chicken tenders by coating the pan with a tablespoon of vegetable oil. Any non meat chicken substitute works well. When done, place on paper towel to drain. When cooled, cut into bite size chunks.
• The filling. Bring broth to a boil in a large saucepan, turn the heat to medium low and sift the flour in while whisking to keep from getting lumps. When all the flour is in, turn the heat off and mix in the vegetables and dry ingredients, then set to the side.
• Preheat oven to 400°.
• Time to build. Using a 9 inch pie plate, or a spring form pan, oil the pan or plate and dust with flour. Take the dough and roll out 3/4 of it to cover the pie plate. Place 1/2 of the filling into the pie, then spread the bite size chicken pieces over the top, and then add the rest of the filling. Next, roll out the remaining 1/4 portion of the dough to make the top covering, and lay it over the top. Fold the edges over and press to seal. Cut vent holes with a knife into the top, and bake at 400° for 30 to 40 minutes, or until crust is golden brown and dry to the touch. Take the pie out of the oven, and allow it set for about 5 minutes or longer to let the gravy thicken up.