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By anotherveganfoodblog
Individual Vegan Chicken Pot Pies
16 steps
Prep:15minCook:43min
This recipe is a plant-based version of a traditional chicken pot pie. I have made this recipe more health-conscious by using only plant-based ingredients and reducing the fat and sodium by avoiding cream-based soups for the filling. Even though this recipe is a healthier alternative to the original it still delivers the comfort and flavor of the traditional recipe.
Updated at: Wed, 16 Aug 2023 19:59:19 GMT
Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
50
High
Nutrition per serving
Calories546.1 kcal (27%)
Total Fat19 g (27%)
Carbs80 g (31%)
Sugars7.1 g (8%)
Protein14.3 g (29%)
Sodium1314.1 mg (66%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
1onion
medium, chopped
2carrots
chopped
1stalk celery
chopped
⅓ cupall purpose flour
2 cupsvegetable broth
1 cupvegan chicken
2red potatoes
cut into small cubes
½ cupfrozen peas
1 tsponion powder
1 tspgarlic powder
½ tspdried thyme
salt
to taste
pepper
to taste
Biscuit Topping Ingredients
Instructions
Step 1
Preheat oven to 400°F
Step 2
In a large skillet over medium heat add the olive oil; once olive oil is hot add onion and cook until translucent; about 3 - 5 minutes
Step 3
Add the carrots and celery and cook another 2 - 3 minutes
Step 4
Add flour and coat the vegetables
Step 5
Stir in the vegetable broth gradually
Step 6
Add the vegan chicken, potatoes, garlic powder, onion powder, and salt and pepper to taste
Step 7
Allow ingredients to simmer for 5 - 10 minutes until the mixture thickens; and remove from heat
Step 8
In a small mixing bowl combine the non-dairy milk and vinegar and let sit to curdle
Step 9
In a large mixing bowl combine flour, baking powder, baking soda, oregano, salt, and pepper and whisk until uniform
Step 10
Cut butter into flour with a fork or pastry cutter until the mixture resembles a coarse meal
Step 11
Add curdled non-dairy milk and agave to the flour mixture and combine until everything holds together
Step 12
Divide the pie filling amongst four 5” ramkins
Step 13
Lightly oil the top edge and inside edge of the ramkin with a little olive oil
Step 14
Divide the biscuit topping mixture into four equal parts
Step 15
Spread the biscuit dough into a circular disc with your hands and place on top of the filling inside of the ramkin
Step 16
Place the ramkins on a baking sheet and bake for 25 minutes or until biscuit topping is golden and the pot pie inside mixture is bubbling
View on anotherveganfoodblog.com
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