I know it might sound weird but I used to absolutely love frozen chicken pot pie. I have no idea why, so don’t ask. I stopped eating frozen meals a long time ago but I always missed those pot pies and after I switched to a vegan lifestyle I knew I couldn’t just pick it up at the store whenever I wanted. However, me being me, I found a way to make a yummy vegan version!
2 Frozen pie crusts
1 C chopped celery
1 C chopped onion
1 C chopped carrot
2 C frozen peas
2 C vegetable broth
1 Can refrigerated coconut milk
1/2 C All-Purpose flour
1 Bag Beyond Meat chickenless Chicken strips
Salt & Pepper to taste
4 Tbs Earth Balance butter
1/2-1 C Nutritional Yeast
Preheat oven to 375 F.
First thing you want to do is take your pie crusts out of the fridge and let them sit while you get everything ready.
Melt butter in a saucepan or large pot, then add in celery, onion and carrot and saute until tender. Add flour and mix for a few minutes until everything is combined.
After everything has cooked together for a few minutes you’re going to add in your coconut milk. Only add the part that’s solid, don’t add the liquid. After the coconut milk has melted add in the vegetable brother and mix together really well. Add frozen peas and salt & pepper. Add Nutritional yeast at this point and add how ever much you prefer, I love that stuff, so I added about 1 C.
You can start cooking your chicken strips now as well.
Spray your pie pan with non stick cooking spray and put your pie crust in it. Add your chicken to the vegetable mixture and allow to cool for a few minutes.
After the mixture has cooled add everything into the pie crust and top with the remaining crust.
Cut two slivers into the top of the crust and baked for 40 minutes!
Then you get to enjoyed an amazing chicken pot pie with no animal products! I hope you guys enjoy 🙂