Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!
Have you ever been surrounded by people who are the complete opposite of you politically and with regards to your values, especially those with disparaging views towards minority groups and repressed individuals. Raise your hand up high; you’re in good company. All I can say is hang in there and laugh when you can.
I’m an Alaskan at heart but according to my beliefs I should live in Hippie-Town-Liberal-Peace-Loving Oregontown (yes, that’s a real place, but please don’t fact check it). Sometimes this really gets me down. It just plain sucks having so many folks surround you that don’t strive for equality, or peace, or tolerance. Bigotry is rampant and it’s smothering sometimes.
Just because someone doesn’t agree with your morals doesn’t make them a bad person and you may even like them but goddamn, it makes it hard sometimes. I’ve been accused of being naive and too soft-hearted on more than one occasion but I’ll put my foot down on this one. Okay, getting down from my dusty soapbox. Thank you for letting me rant, now let’s eat pie.
Easy Vegan 'Chicken' Pot Pie
By Kathleen Henry @ Produce On Parade
Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!
Ingredients
- 2 tbsp vegan butter
- 3 tbsp all-purpose flour
- ½ tsp garlic powder
- 1 tsp mushroom powder (optional)
- ½ cup vegetable broth
- 1 cup unsweetened plain soymilk, divided
- 2 (9 in) prepared pie crusts (I buy them pre-made in the refrigerated section)
- 1 tsp olive oil
- ½ medium yellow onion, diced
- 2 large garlic cloves, minced
- 1 (10 oz) bag frozen mixed vegetables, cooked according to package
- 1 (8 oz) package vegan ‘chicken’ strips, chopped (I use Tofurky Lightly Seasoned Chicken Meat Alternative in the refrigerated section)
- 2 cups torn fresh baby spinach
- 1 tsp seasoning salt, to taste
- ½ tsp dried thyme
- ¼ tsp white pepper, to taste
- In a small saucepan, melt the butter over medium-low heat. Stir in the flour, garlic and mushroom powder; whisk frequently until lightly browned and fragrant, about 3 minutes. Slowly whisk in the vegetable broth and ½ cup of soymilk. Cook over medium heat whisking frequently until thickened, about 5-8 minutes. I like to use a hand blender towards the end to ensure a super smooth texture. Set aside.
- Line a 9” pie dish with the bottom crust. Poke holes all over the bottom with a fork. Preheat oven to 375°F degrees.
- In a large soup pot heat the olive oil over medium heat. Add the onions and garlic and saute until fragrant and softened, about 3 minutes. Add the remaining ½ cup of soymilk, mixed veggies, chicken strips, spinach, salt, thyme, pepper. Stir well to combine then add in the soup. Mix the filling well, remove from heat and to the pie dish.
- Roll out the top crust and place overtop of the filling; seal the edges and remove any excess dough. Cut a few slits in the top crust to allow steam to escape; brush the top with soymilk if desired.
- Bake for 40 minutes until the crust is lightly golden brown. Remove from the oven and cool on a wire rack for 10 minutes before serving.
Prep time:
Cook time:
Total time:
Yield: 1 pie (6 slices)
