Plant-Based "Chicken" Pot Pie

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Plant-based "chicken" pot pie with a white gravy filling.

Submitted by btnymeg
Updated on November 10, 2021
Prep Time:
25 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
8
Yield:
1 9-inch pot pie
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 cup diced carrots

  • 1 cup peas

  • ½ cup corn

  • ½ cup diced celery

  • 1 cube chicken-flavored vegetable bouillon

  • ⅓ cup olive oil

  • ⅓ cup chopped onion

  • 3 tablespoons all-purpose flour, or as needed

  • ¼ teaspoon celery salt

  • ¼ teaspoon garlic powder

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 ¾ cups vegetarian chicken-flavored broth

  • ⅔ cup almond milk

  • 1 ½ cups diced chicken-style seitan

  • 1 (14.1 ounce) package pastry for 9-inch double crust pie

Directions

  1. Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.

  2. Preheat the oven to 425 degrees F (220 degrees C).

  3. Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.

  4. Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.

  5. Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.

  6. Remove from the oven and let cool for 10 to 15 minutes before serving.

Nutrition Facts (per serving)

432 Calories
25g Fat
36g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 432
% Daily Value *
Total Fat 25g 32%
Saturated Fat 5g 26%
Sodium 652mg 28%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 17g 34%
Vitamin C 6mg 6%
Calcium 38mg 3%
Iron 2mg 11%
Potassium 181mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.