Plant-based “chicken” pot pie with a white gravy filling.
Ingredients
- 1 cup diced carrots
- 1 cup peas
- ½ cup corn
- ½ cup diced celery
- 1 cube chicken-flavored vegetable bouillon
- 1/3 cup olive oil
- 1/3 cup chopped onion
- 3 tablespoons all-purpose flour, or as needed
- ¼ teaspoon celery salt
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups vegetarian chicken-flavored broth
- 2/3 cup almond milk
- 1 ½ cups diced chicken-style seitan
- 1 (14.1 ounce) package pastry for 9-inch double crust pie
Directions
Step 1
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 2
Preheat the oven to 425 degrees F (220 degrees C).
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 432 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat5g | 26% |
Sodium652mg | 28% |
Total Carbohydrate36g | 13% |
Dietary Fiber5g | 18% |
Total Sugars3g | |
Protein17g | |
Vitamin C6mg | 29% |
Calcium38mg | 3% |
Iron2mg | 11% |
Potassium181mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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