Plant-Based "Chicken" Pot Pie

Chicken-style seitan stands in for real chicken in this veggie-loaded, "chicken" pot pie that's perfect for a plant-based main course.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 432 Calories

Ingredients

• ¼ teaspoon salt
• ⅓ cup olive oil
• ¼ teaspoon celery salt
• ⅓ cup chopped onion
• ¼ teaspoon garlic powder
• 1 cup diced carrots
• ½ cup diced celery
• ¼ teaspoon black pepper
• ½ cup corn
• 3 tablespoons all-purpose flour, or as needed
• 1 cube chicken-flavored vegetable bouillon
• 1 cup peas
• ⅔ cup almond milk
• 1 ¾ cups vegetarian chicken-flavored broth
• 1 ½ cups diced chicken-style seitan
• 1 (14.1 ounce) package pastry for 9-inch double crust pie

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.

Step 3

Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.

Step 4

Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.

Step 5

Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.

Step 6

Remove from the oven and let cool for 10 to 15 minutes before serving.