Vegetarian (or not) “Chicken” Pot Pie

Vegetarian (or not) “Chicken” Pot Pie

Vegetarian chicken pot pieIn my book, chicken pot pie is serious comfort food. It reminds me of my childhood and is always satisfying. Now that it is heating up here in the desert, I figured I had better make this tasty dish one last time before the summer prevents it. As yummy as this recipe is, cooking with my oven when it is 120 degrees outside is not on my to-do list.

As the sole vegetarian in my home, I usually find myself making two meals, altering my meaI, or serving meat free meals. In order to get away with a meat free meal that my husband enjoys, I have to make it delicious. I was delighted when I combined and altered a few traditional recipes and came up with a pot pie that is both vegetarian and delicious. Even my husband loves it. In fact, I had to take the vegetarian “chicken” packaging out of the trash to prove to him it was a vegetarian dish. Of course, if you eat meat, this recipe can be made with real chicken meat and broth. I usually serve this with a nice cool salad.

Vegetarian (or not) “Chicken” Pot Pie

Ingredients

  • 1 medium yellow onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 medium potato, peeled and diced
  • 1/3 cup melted butter
  • 1/2 cup all-purpose flour
  • 1 cup half-and-half or milk
  • 2 cups chicken broth alternative (see notes)
  • ¾ teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package of vegetarian “Chik’n Strips”, diced (see notes)
  • 2 pie crusts

Directions

  1. Preheat oven to 400°F.
  2. Line a 2 quart casserole dish with one of the pie crusts – be sure the crust comes up high on the sides of the dish.
  3. Melt butter in heated deep skillet or Dutch oven.
  4. Add onion, celery, carrots and potatoes to butter and sauté for 10 minutes.
  5. Add flour to sautéed vegetables and stir it constantly until it is well combined (about 1 minute).
  6. Combine the half and half with the broth.
  7. Gradually stir the broth/half and half mixture into vegetables.
  8. Cook over medium heat until thickened and bubbly – be sure to stir it constantly!
  9. Stir in salt and pepper.
  10. Mix in the chicken.
  11. Pour the mixture into the casserole dish.
  12. Top with remaining pie crust and pinch the two crusts together. Remove excess crust and cut slits to allow steam to escape.
  13. Bake for 40 minutes or until crust is golden brown and filling is bubbling though.
  14. Let pie cool for 10 minutes before serving. Enjoy!

 

  1. HPIM7610Vegetarian chicken pot pie

Notes

  • Feel free to adjust the vegetable measurements to your taste.
  • My favorite vegetarian chicken broth substitute is Better Than Bouillon’s No Chicken Base. This base is MSG and GMO free. I have used powdered veggie broth mixes and I find this base to be far superior. Of course, if you eat meat you can just use real chicken broth.
  • I use Morningstar Farms Meal Starters Chik’n Strips. Any chicken replacer would likely work. Once again, if you eat meat, just use chicken.
  • I have NOT been paid by these companies; I just love them.  It is hard to find good vegetarian products and when I do I share them.

Vegetarian chicken pot pieVegetarian chicken pot pie

Please let me know if you try this recipe or have tried one like it. Feel free to leave a comment. Share and let’s talk about it.

 

About Janice

I am so glad you stopped by. Kick your shoes off and hang with me a while. I am an Arizona native, wife to a hard-working hubby, mom of two, and daughter of the King. I love sharing recipes, crafts, and family activities that any mom can do. Life is complicated enough, right? When I am not up to my ears in laundry, dishes, and creating for Celebrating Family, you will also find me at East Valley Mom Guide. Come follow me on Google +, Facebook, Pinterest, Instagram, and Twitter.

Comments

  1. Oh that pie looks delicious! My mum used to make one similar to this, that I'd quite forgotten! I might have to try one out myself! Thanks for sharing!
    Just stopped by from the Wednesday blog hop. I’m following you now and hope you’ll stop by my blog sometime too! Have a lovely week.
    Jill @ Creating my way to Success
    http://www.jembellish.blogspot.com/

  2. I am glad you like it. 🙂 I will stop by and check your blog out. Thanks.

  3. Looks delicious – we LOVE chicken pot pie in our house and your post has reminded me that I haven't made it in a while! I'll have to try out your recipe.
    Thanks,
    Mindy

  4. Auntie Pam says:

    That is the same bouillon that I use at home. I love it. There is a beef one as well, but the one I use isn't vegetarian. Looks like everybody loved it! Blog is turning out beautiful!

  5. Looks fantastic Janice. I will give this a try!

  6. sounds like a great fall dish

  7. My oldest is a vegetarian, I will have to try this for her.

  8. I am not vegetarian but try not to eat much meat, since I don’t digest it well. I love MorningStar products also. Thanks for the great recipe!

  9. I’m no vegetarian, but that does look delicious!

  10. Tiffany Cruz says:

    Looks so yummy!!! I want to be a vegetarian but I’m weak. I have no self control.

  11. Guess what I’m making this weekend. Thanks 🙂

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  13. Just made this recipe tonight and I LOVE it. I’ve been a vegetarian for over 20 years and have been on the look out for a good vegetarian pot pie and this is is the one! I’ve saved this recipe for the future. Thank you so much!

  14. This looks delicious. Thank you for sharing this recipe with us.

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