Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

vegan 'chicken" pot pie

Gunnie avatar
Recipe by
Kimberly Angel
@Gunnie
Tallahassee, FL

This is an adaptation from a recipe on the back of a can of veg-all. The original recipe only called for 1 15 oz. can of veggies, and 2 cans of cream of potato soup, along with chicken. I have added more veggies, am making my own cream of mushroom soup, and of course use vegan chicken. This version is much healthier, and in my opinion, tastier. If you don't like mushrooms, you can make the sauce/soup any flavor you wish by adding celery, or whatever you like.

yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For vegan 'chicken" pot pie

  • 4 Tbsp
    vegan margarine (earth balance is good)
  • 4 Tbsp
    unbleached white flour
  • 2 c
    non-dairy milk, heated for 60 seconds in the microwave
  • 2 tsp
    herbes de provence
  • 3 tsp
    onion powder
  • 28 oz
    frozen mixed vegetables
  • 8 oz
    fresh mushrooms (sliced, optional)
  • 10 oz
    vegan chicken meat cut into bite sized chunks
  • 2
    vegan deep dish pie shells
  • 1 tsp
    sea salt

How To Make vegan 'chicken" pot pie

  • 1
    Preheat the oven to 400 degrees. In a medium frying pan, place the frozen mixed vegetables along with the water, and cook on medium heat until almost done. While the vegetables are cooking, melt the margarine in a small sauce pan. Slowly add the flour while stirring with a whisk so it doesn't get lumpy. Slowly add the milk and continue to stir. Once it starts bubbling, turn the heat down to simmer and stir often until the mixture thickens like cream soup. Add the onion powder, herbs de provence, mushrooms (if desired), and salt. Turn the heat off.
  • 2
    Drain the vegetables in a colander and then place them in a large bowl. Add the chicken to the bowl and then the sauce. Mix thoroughly and carefully fill one of the pie shells with everything in the bowl. Carefully turn the second pie shell upside down and put it over the top of the pie, trying to place the edges over the edges of the bottom shell. Pinch the edges together and make a hole in the top for steam to escape. If you are using pre-made pie crusts from the freezer section of your grocery store, it's easier to keep the crusts in the freezer until you are ready to assemble the pot pie. Place the pie on a cookie sheet covered with parchment paper or foil for possible spilling while cooking. Cook in the middle of the oven for 45 minutes or until the filling is bubbly, and the top crust is brown.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT