Hubby made this vegan version of his chicken pot pie the other day and it was SOOO GOOD! We were all fighting over the leftovers LOL. I think it would work well with faux chicken too! Switch mushrooms for faux chicken and you vegan chicken pot pie ;)
Veggie Pot Pie Ingredients
2 thawed pie shells (I used the Wholly Wholesome GF pie crusts - they come in a 2 pack)
Filling
1/3 cup vegan butter or margarine
1 medium chopped onion
1/3 cup rice flour
2 teaspoon salt or veg seasoning
1 teaspoon pepper
1 cups vegetable broth
1 cup cashew milk (or very creamy non-dairy milk)
1 1/2 cups chopped/sliced mixed mushrooms
2 cups frozen mixed vegetables, thawed
Method
Heat oven to 425°F. and put one pie crust in to cook for 13 mins, then remove
In 2-quart saucepan, melt butter over medium heat.
Add onion; cook 5 minutes, stirring frequently, until very tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in meat substitute and mixed vegetables. Remove from heat. Spoon mixture into cooked pie crust from step 1. Top with second crust; seal edge and flute. Cut slits in several places in top crust. (this is where I differ, I am lazy and just like to throw the top pie crust ,tin and all, on the top and pinch the edges together. After about 15 mins of cooking you can safely pull the top pie tin off and the crust should stay in place. )
Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving.
I’ve made individual ones (when I only had one pie crust) with faux chicken pieces instead of mushrooms and halving the recipe. Took about 20-30 mins at 425F.
