Vegetable Pot Pie with Plant Based Chik’n

Dinner, Gluten-Free, Lunch, Main Dish, Vegan

Vegetable Pot Pie with Plant Based Chik’n is a delicious comfort food that is great to serve on a chilly, wintry day.  It’s made using plant based chicken, an assortment of healthy vegetables, and a flaky puffed pastry crust.



Vegetable Pot Pie with Plant Based Chik’n

1 Puff Pastry (gluten free or vegan)
2 Cups of unsweetened nondairy almond milk
2 Tablespoons of nutritional yeast
1/4 Cup of all-purpose gluten free flour
1 Teaspoon of Himalayan salt , or more to taste
For Filling:
1 1/2 Cup of cooked potatoes, (Russet potatoes, peeled and quartered)
1/2 white onion, chopped
1/2 Cup of frozen carrots
2/3 Cup of yellow frozen corn
2/3 Cup of frozen string beans
1 Teaspoon of fresh basil, chopped
1/2 Teaspoon of smoked paprika
1/4 Teaspoon of black pepper
-To prepare the sauce: Combine all the ingredients in a small pot and whisk to combine. Bring the mixture to a boil over high heat, then reduce heat to medium and simmer for 5 minutes, whisking occasionally. Set the sauce aside while you prep the filling; then it will thicken slightly.
-Prepare the filling, preheat the oven to 350F degrees. Add a splash of water or 1 tablespoon of oil to a large nonstick pot over medium heat. Add onion and spices and cook for an additional 1-2 minutes.
-Add the potatoes to the pot along with 1/2 cup of water, then cover and let steam for 5 to 7 minutes. Stir in the frozen vegetables and plant based Chik’n, then mix until well combined. Cook for about 5 to 10 minutes. Add the sauce to the pot and mix well.
-On a silicone mat add a sprinkle of flour. Roll out puff pastry and set aside. In a 9 inch serving dish, pour the potato and vegetable mixture into the serving dish.
-Add the puff pastry to the top and press dough to the outer sides of the dish to seal. Use a fork to poke a couple of holes in the puff pastry. -Brush the top of the puff pastry with nondairy almond milk. Bake at 350F degrees for 30-45 minutes.
-Let the pot pie rest for 5 minutes, then slice and serve. Store in the refrigerator for up to 7 days. Enjoy!


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