Ah chicken pot pie, we all know it. Whether you’re used to eating it homemade at Mom’s or the individual frozen version (I’m guilty of this one in the past), you know what to expect. Flaky crust, thick warm gravy, loads of vegetables, and chunks of tender chicken.
So what about us vegetarians who want to enjoy some chicken pot pie as well? I mean, really chicken is only a small portion of the pot pie. Let’s just forget about the chicken!
As much as I would have loved to come up with some creative name for this, I wanted to make sure people knew what it was, so chickenless pot pie is good enough, right?
The nice thing about this recipe is if you want to make it a normal chicken pot pie, you can. Just add some chicken when cooking your vegetables and substitute the vegetable broth with chicken broth.
I’ve also made my version vegan, but I know certain vegan substitutes can be hard to find. Especially vegan pie crust. So if you want to meet in the middle and just make it vegetarian, feel free to use a normal pie crust, regular butter in place of the vegan butter, and regular milk instead of almond milk.
Bada-bing, bada-boom, you have yourself a customizable vegan, or not, chicken or chickenless pot pie.
1 tablespoon olive oil
2 carrots, diced
1 cup frozen peas
1 large potato, peeled and diced
2 ribs celery, thinly sliced
½ yellow onion, diced
½ cup vegan butter substitute
⅓ cup flour
salt and pepper, to taste
pinch of garlic powder
pinch of cayenne pepper
1¾ cup vegetable broth
⅔ cup almond milk
2 unbaked pie crusts, lard free & vegan if you can find it
1. Preheat your oven to 425℉.
2. Set your multicooker for Sauté-then-Simmer STS®. Add the olive oil, close the lid and let it heat briefly.
3. Add the carrots, peas, potatoes, and celery. Cook for about 5 minutes while stirring with a long-handled wooden spoon until they start to soften.
4. Add enough water to the inner pot to just cover the vegetables. Allow the water to come to a boil, then cook until the potatoes are tender, about 15 minutes.
5. Turn off the cooker. Use oven mitts to lift the inner pot from the cooker. Drain the water, remove the veggies to a bowl, and set aside.
6. Without rinsing, return the inner pot to the cooker. Again set the cooker for Sauté-then-Simmer STS®.
7. Add the butter substitute and let it melt fully. Add the onion and cook while stirring until they are soft and translucent, about 5 minutes.
8. Stir in the flour, salt, pepper, garlic powder, and cayenne. Cook for 2 minutes while stirring to cook out the flour taste.
9. Slowly stir in the broth, making sure to fully incorporate the flour. After the broth, add the milk
10. Simmer until thick, about 5 minutes. Turn the cooker off.
11. Stir in the drained vegetables to the sauce.
12. Roll out the unbaked crusts and place one in the bottom of the tagine. Gently stretch it as necessary to fit the tagine.
13. Pour the vegetable mixture into the bottom crust. Roll out the second pie crust on top of the filling.
14. Seal the edges with your fingers or a fork and poke small holes in the top to allow heat to escape.
15. Bake until the crust is golden brown, about 30-35 minutes.
16. Cool for at least 10 minutes before serving.
Recipe inspiration from Food Network