This is a recipe I adapted from a meat-based chicken pot pie recipe that my friend makes for her husband. The white gravy is so good! If you don't like seitan, then extra-firm tofu or mushrooms would probably work well in place of it.
Ingredients:
• 1 cup peas
• 1/2 cup corn
• 1/2 cup diced celery
• 1 cup diced carrots
• 1 vegan chicken bullion cube -or- 1 tb vegan powdered chicken-style soup flavouring
• 1/3 cup chopped onion
• 1/3 cup olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery salt
• 1/4 tsp garlic powder
• 1¾ cup vegan chick'n broth -or- vegetable broth
• 2/3 cup plant milk
• 1½ cups diced chicken-style seitan (extra firm tofu or canned chickpes would probably work well too)
• 2 nine inch pie crusts
Directions:
1. Combine peas, corn, celery, carrots and "chicken" bullion/seasoning in a sauce pan. Add just enough water to cover the veggies & boil until fork tender.
2. Remove from heat and drain. (You can freeze and save the stock for other recipes if you like.)
3. Preheat oven to 425°F. While oven is heating, add onion and 1/2 tb of your oil to a skillet. Cook until onions are translucent and soft.
4. Mix in remaining oil, flour, seasonings and plant milk to the skillet and simmer on low heat, stirring frequently, until thick.
5. Place chick'n seitan and veggies in your bottom pie crust and pour the sauce over top. Cover with top crust and seal edges.
6. Poke four or five large vent holes into top crust and bake for about 30 - 35 minutes, until lightly browned and filling is bubbling. Check on crust halfway through. If edges are browning too quickly, line with tin foil.
7. Remove from oven and let cool for about 10 - 15 minutes before serving.
Notes:
• I've never tried tofu in this recipe, but if you do, then be sure to use extra firm & freeze and thaw the tofu before pressing it, so it holds up better in the gravy.
• Image is from the last time I made them. I decided to make mini individual sized ones instead, and did a layer of mashed potatoes on the bottom in place of the bottom pie crust. It turned out delicious!
• Link to my go-to pie crust recipe, by Genius Kitchen. (sub with vegan butter)
Nutrition:
Makes 6 servings
662 calories per serving
50g carbs
35g fat
22g protein
Comments