Vegan Pot Pie

Dinner, Main Dish, Vegan

This Vegan Pot Pie is one of my favorite family recipes.  It has delicious vegetables like sautéed onions, carrots and celery, which I made with a creamy sauce that really delivered the flavor.  I placed a layer of flaky biscuits on top and baked it all in a cast iron pan.  The result was a succulent and juicy pan baked pot pie that was perfect for a chilly winter day.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Vegan Pot Pie

2 Cups of unbreaded vegan plant based chick’n
1/2 Cup of vegan butter
1 Medium yellow onion, chopped
1 Clove of garlic, minced
2 3/4 Cups of vegetable broth
1/2 Cup of gluten all-purpose flour
2 Large carrots, peeled and diced
2 Tablespoons of vegan cream cheese
2/3 Cup of frozen string beans
2 Celery stalks, chopped
3 Tablespoons of fresh basil, chopped
1 Package Immaculate brand biscuits (or biscuits of your choice)
Sprinkle of Himalayan salt and pepper

-Preheat the oven to 350F degrees.
-Prepare the vegan plant based chick’n according to directions on packaging. Heat a cast iron pan over medium heat and melt vegan butter then add onions, carrots, celery and a sprinkle of Himalayan salt. Sauté for 30 minutes or when vegetables soften and are nice and tender. While the vegetables are cooking, heat up the vegetable broth in a small pot.
Then add minced garlic, sauté for 2 minutes until fragrant. Combine ingredient’s then lower the heat to low and add flour, stir constantly for 2 minutes. Add hot vegetable broth and cream cheese. Combine ingredient’s until the cream cheese is completely dissolved. Then add a sprinkle of Himalayan salt and pepper, string beans, basil and plant based chick’n. Stir to combine. Add the biscuits on top and lay a piece of aluminum foil on top, (Try not cover the pan to tightly, this will keep the biscuits from burning, before they cook completely). Bake for about 15 minutes then remove the foil and bake for another 10 – 20 minutes until the biscuits are golden brown on top and cooked in the middle. Remove from the oven and enjoy!

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