Vegan Chicken Pot Pie Recipe plus Snapshots from the Week

While I don’t have a new recipe to share today, I made this vegan chicken pot pie this weekend, updating an old recipe, and thought it was worth sharing.

I admit it. I am a pot pie fan. When I was a kid, my mom would buy those small frozen versions, and I would, well, eat them up! Not super healthy, I know now, but preparing one now, with a lot less sodium and a lot more fresh vegetables, makes it a lot healthier as well as more delicious.

You can, of course, use just about any type of vegetable you like. I went traditional with this vegan chicken pot pie, using carrots, potatoes, mushrooms, corn, and peas, but I have also used zucchini and yellow squash, sweet potatoes, or basically whatever is in the fridge that needs to be used up!

I went the easy route and purchased my pie crust (check the label, they’re not all vegan), but if you want to make it from scratch here is an easy and delicious recipe from It Doesn’t Taste Like Chicken.

Vegan Chicken Pot Pie

5.0 from 1 reviews

Vegan Chicken Pot Pie

 

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

Vegan, Vegetarian

Author: Debbie

Recipe type: Main

Cuisine: American

Serves: 4-6

Ingredients

• 1 package vegan chicken (I used Beyond Meat)
• 1 large potato (or sweet potato), diced
• ½ cup carrots, chopped
• ½ onion, diced
• ½ cup mushrooms, sliced
• ½ cup peas
• ½ cup corn
• 9-inch pie crust
• salt & pepper
• olive oil
• 1⅓ cups water
• ½ cup nutritional yeast
• ¼ cup flour
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Instructions

1. Preheat oven to 375
2. Bring a large pot of water to boil and cook carrots and potatoes for about 8 minutes
3. Heat olive oil over medium heat in a large saute pan. Cook the onions until soft, about 3 minutes. Add the vegan chicken, season with salt and pepper and cook until lightly browned about 7-10 minutes.
4. When the carrots and potatoes are done, drain and add to the pan with the vegan chicken. Add the mushrooms, peas, and corn, and cook, stirring, for several more minutes. Remove from heat.
5. In a saucepan, mix the water, nutritional yeast, flour, olive oil, soy sauce, salt, and pepper. Heat over medium heat, stirring constantly, until the sauce thickens.
6. Add ½ of the gravy to the vegan chicken mixture and stir to mix.
7. Pour the mixture into a 9" pie pan.
8. Pour the rest of the gravy on top then cover with the pie crust
9. Bake for about 40 minutes, until the crust is a golden brown.
10. Allow to sit for 10-15 minutes before serving.

Notes

The Vegan Pot Pie may be made with 2 pie crusts. Simply pour the mixture into the bottom pie crust, add the rest of the gravy and cover with the second crust. Increase the baking time to 1 hour. Reduce the heat to 350.

3.5.3208

Snapshots from the Week

Between work, blogging, and running, my week has been, well, pretty boring. So I thought I’d share some of that in pictures because things always look more interesting when you photograph them. I actually had to skip back an extra day, because the most interesting thing I did happened eight days ago.

Visiting the grandchildren! They’re getting so big! Samuel is almost four and a half and Emma is 19 months.

Fun with the sunrise.

Taking a cue from Kimberly and trying out some stair repeats.

The time change has forced me to run in the dark a couple time. Not my favorite thing, but I carry my Knucklelights and pepper spray to feel a little safer. I still have bad memories of that time, over 20 years ago, that I was attacked. Anyway…

I have a fun giveaway coming up on Wednesday. It will be on Instagram, so stay tuned!

I did my first double digit run in almost a year (well, since last June). Ten miles done on Saturday! Rock ‘n’ Roll San Diego here I come!

Sometimes it’s fun just to take what’s in the fridge and make chili! I tend to wing it when I cook, but here are a couple chili recipes from the blog. Chili Con NOT Carne (with Seitan). Vegan Chili with Jackfruit. I made this version with vegan ground “beef,” which is what I had in the freezer. Apparently, I’ve never posted a recipe, so this may be next week’s Meatless Monday post!

Finally, a Sunday run with Alan, who is always a good sport about my running selfies!

Though I think he took his revenge by deciding to explore a new trail, turning our four mile run into six. I was a willing participant though I ended up running 16 miles in two days! It really was a pretty trail! Amazing views!

All this running does have a purpose beyond just half marathon training. I am also running the All Day 20k at the Carlsbad 5000 next weekend. That’s four 5k races in a row! Should be…interesting. I’ll be on my own because Alan is announcing a triathlon in San Dimas the same day.

See how photos make a fairly boring week sound interesting?