Vegan "Chicken" Pot Pie With Gardein
A hearty, cholesterol-free vegan chicken and vegetable pot pie is prepared with savory spices and topped with flaky puff pastry.
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Instructions
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Preheat the oven to 375 F.
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Brown cut vegan scallopini in 1 tablespoon canola oil, seasoning with salt and pepper; set aside.
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Prepare a roux by melting vegan margarine, whisking in flour until light brown; cool and set aside.
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Heat vegan chicken stock in a large pot to a gentle simmer.
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In a 5.5-quart pot, cook onions in canola oil for 3 minutes, then add carrots, sage, thyme, salt, and pepper; cook 5 more minutes. Pour in simmering stock, simmer for 5 minutes, then whisk in nutritional yeast flakes.
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Gradually add the prepared roux, cooking until the sauce thickens. Stir in the reserved vegan scallopini, tamari, and peas. Transfer the mixture to a shallow pan to cool.
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Once cool, portion the mixture into ramekins, a pie pan, or a casserole dish. Cover with puff pastry, seal edges, cut small slits, and bake for 35 minutes or until 165 F.