Vegan \"Chicken\" Pot Pie recipe

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Ingredients

1 (10 inch) flour tortilla
⅔ cup
1 ⅓ cups vegetable broth, divided
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon ground black pepper
2 cups frozen peas and carrots
2 (6 ounce) packages seasoned chicken-style vegetarian strips (such as Lightlife Smart Strips®)
½ cup chopped celery
⅓ cup chopped leeks

Nutrition Info

247.4 calories
carbohydrate: 20.3 g
cholesterol: : -
fat: 10.5 g
fiber: 6.4 g
protein: 19.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 947.4 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place tortilla in the bottom of a 9-inch pie dish.

  3. Mix 2/3 cup soy flour, 1/3 cup broth, Worcestershire sauce, garlic salt, and pepper together in a small bowl until it looks like peanut butter.

  4. Combine frozen vegetables, vegetarian strips, celery, leeks, and remaining vegetable broth in a pan over high heat, cook until veggies are soft, 5 to 10 minutes. Add soy flour mixture. Mix everything together, adding a little more flour if you'd like it thicker. Pour into the pie dish.

  5. Bake in the preheated oven until hot and bubbly, 25 to 30 minutes. Let sit for 5 minutes before serving.

Recipe Yield

1 9-inch pot pie

Recipe Note

This vegan \"chicken\" pot pie recipe is so good and it tastes 1,000 times better than the real frozen chicken versions in the freezer section.

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