Vegetarian pot pie is my comfort food classic. For this pot pie I used Quorn Chik'n Cutlets because they are meatless and soy free, however you can easily substitute potato cubes or any mushroom variety for the Quorn Cutlets. Hope your hungry.
Vegetarian Pot Pie
Recipe adapted from The Girl Who Ate Everything
Ingredients:
1 box Quorn Naked Chik'n Cutlets - cubed
1 (16 ounce) bag frozen carrots and peas
Ingredients:
1 box Quorn Naked Chik'n Cutlets - cubed
1 (16 ounce) bag frozen carrots and peas
1 cup sliced white mushrooms
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon sea salt
1/3 teaspoon black pepper
2 sprigs fresh thyme, chopped
32 ounce carton vegetarian broth for boiling (reserve 1 3/4 cups vegetable broth for sauce)
2/3 cup milk
2 (9 inch) unbaked pie crusts
Instructions:
Preheat oven to 425 degrees.
In a pot, combine the Quorn Chik'n cubes, mushrooms, carrots, peas, celery and fresh thyme. Add the carton of vegetable broth and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cup vegetable broth for filling) and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in reserved 1 3/4 cup vegetable broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the Chik'n, mushroom, carrots, peas and celery mixture. You can add more vegetable broth if you like depending how runny you want your filling.
Slightly bake the bottom crust before filling the pie, so it isn't soggy (4-5 minutes). Pour filling in the bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several slits in the top to allow steam to escape.
Bake in pre-heated over for 25 to 30 minutes, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Enjoy!
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon sea salt
1/3 teaspoon black pepper
2 sprigs fresh thyme, chopped
32 ounce carton vegetarian broth for boiling (reserve 1 3/4 cups vegetable broth for sauce)
2/3 cup milk
2 (9 inch) unbaked pie crusts
Instructions:
Preheat oven to 425 degrees.
In a pot, combine the Quorn Chik'n cubes, mushrooms, carrots, peas, celery and fresh thyme. Add the carton of vegetable broth and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cup vegetable broth for filling) and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in reserved 1 3/4 cup vegetable broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the Chik'n, mushroom, carrots, peas and celery mixture. You can add more vegetable broth if you like depending how runny you want your filling.
Slightly bake the bottom crust before filling the pie, so it isn't soggy (4-5 minutes). Pour filling in the bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several slits in the top to allow steam to escape.
Bake in pre-heated over for 25 to 30 minutes, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Enjoy!
Substituted hen of the woods mushroom for cutlets. Great recipe.
ReplyDeleteHi David. I'm so happy that you tried the recipe and liked it. I'm making it this weekend. I've never used Hen of the Woods mushrooms before, but I just did some research and I can't wait to try them! Thanks for the suggestion :)
DeleteMy favorite pot pie recipe, been using it for years, with oat milk and vegan butter to veganize it 🥧
ReplyDeleteHappy to hear you love it. Those are great substitutions to veganize 🙌
Delete