Plant-Based "Chicken" Pot Pie

asian european greek korean mediterranean middle eastern region dessert soup main side savory umami hard medium

Prep

36 min

Cook

92 min

Total

128 min

Ingredients (16)

1 cup diced carrots g

1 cup peas g

½ cup corn g

½ cup diced celery g

1 cube chicken-flavored vegetable bouillon g

⅓ cup olive oil g

⅓ cup chopped onion g

3 tablespoons all-purpose flour, or as needed g

¼ teaspoon celery salt g

¼ teaspoon garlic powder g

¼ teaspoon salt g

¼ teaspoon black pepper g

1 ¾ cups vegetarian chicken-flavored broth g

⅔ cup almond milk g

1 ½ cups diced chicken-style seitan g

1 (14.1 ounce) package pastry for 9-inch double crust pie g

Nutrition

kcal

fat

carbs

protein

Instructions

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.