Who doesn’t love a pot pie? Marie Calendar’s frozen Chicken Pot Pies were my favorite in college. I remember eating them for lunch and dinner while studying for final exams and the Law School Admissions Test.
Thankfully, I have a delicious, plant-based chick’n pot pie recipe that is easy and perfect for the holiday season. It is comfort food at its best. This recipe is from one of my favorite cookbooks, Vegan Cooking for Carnivores.
One of my good friends from Idaho, Alexa, bought the cookbook for me when I was on hospital bed rest with my twin girls. She knew me so well. She was a social worker. An activist. A wife. A mother to a sweet little girl. She loved life, and she passed away quickly and unexpectedly from cancer 2 years ago. She taught me to live life to the fullest. She inspired me to be brave and follow my passion. I think of her often.
I wish you all a happy holiday season, filled with gratitude and love. When life is fragile and unexpected, each day is a gift to be appreciated.
For more tips and recommendations for plant-based eating during the holidays, check out my post Here Come the Holidays.
“The heart that gives thanks is a happy one, for we cannot feel thankful and unhappy at the same time.” – Douglas Wood
- 2 Tbsp high-heat oil (such as grapeseed oil)
- 1/2 large white onion (chopped finely)
- 3-4 celery stalks (diced small)
- 2 garlic cloves minced
- 6 Tbsp all-purpose flour (plus more for dusting)
- 3 cups vegetable broth
- 10 oz bag frozen peas and chopped carrot blend
- 10 oz package Gardein Chick’n Scallopini (defrosted and chopped into small 1 inch cubes)
- Salt and pepper to taste
- 1 package vegan pie crust (2 crusts per pack)
- I use Immaculate Baking brand at Whole Foods
- Melted vegan butter, as needed
- Preheat oven to 420 F.
- Heat a large stockpot over high heat. Add the oil and wait until it shimmers. Add the onion and celery and cook until translucent.
- Add garlic and cook 1 minute more.
- Add flour and stir until well incorporated.
- Add broth and stir. Simmer until filling has thickened.
- Stir in the frozen peas and carrots and cubed Chick’n Scallopini.
- Season with salt and pepper to taste. Set aside to slightly to cool.
- Set out 6 entree size ramekins.* On a slightly floured surface, roll out the vegan pie crust. Cut 1/2 inch larger than the ramekins.
- Brush a little melted vegan butter on top of the dough.
- Spoon the filling into the ramekins, within 1/4 inch from the top.
- Cover the ramekins with the pie crust, butter side up. Crimp the edges with your fingers. Make a few small slits in the pie crust.
- Place the ramekins on a baking sheet, and bake for about 20 minutes or until the crust is golden.
- Allow to cool slightly before serving.
SERVES 6 people
* I have also used this recipe to make one (double crusted) chick’n pot pie in a pie dish. I just adjust the cooking time to allow for the crust to brown and crisp.