The ultimate vegan comfort food: how to whip up a delectable chicken pot pie

Are you craving the comforting flavors of classic chicken pot pie but want to enjoy it without the animal products? Look no further! This vegan chicken pot pie recipe will guide you through every step to create a savory and satisfying plant-based version of this beloved dish.

Ingredients for the Vegan Chicken

• 1 cup vital wheat gluten
• 1 cup vegetable broth
• 1/4 cup nutritional yeast
• 1 tablespoon soy sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Ingredients for the Filling

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Ingredients for the Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegan butter, cold and cut into cubes
• 1/4 cup ice water

Instructions for the Vegan Chicken

1. In a large bowl, combine the vital wheat gluten, vegetable broth, nutritional yeast, soy sauce, onion powder, garlic powder, smoked paprika, and black pepper.
2. Mix thoroughly until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Instructions for the Filling

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the vegetable broth and bring to a simmer.
5. Add the peas and parsley and season with salt and pepper to taste.
6. Simmer for 5-7 minutes, or until the vegetables are tender.

Instructions for the Crust

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together the flour and salt.
3. Add the vegan butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
4. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Assembling the Pot Pie

1. On a lightly floured surface, roll out the dough to a 12-inch circle.
2. Transfer the dough to a 9-inch pie plate and trim the edges.
3. Fill the pie crust with the vegan chicken and vegetable filling.
4. Roll out the remaining dough to an 11-inch circle.
5. Place the dough over the filling and crimp the edges to seal.
6. Cut slits in the top of the crust to allow steam to escape.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Finishing Touches

• Let the pot pie cool slightly before serving.
• Serve with a side of your favorite gravy or mashed potatoes.

Vegan Chicken Pot Pie: A Plant-Based Comfort Food

This vegan chicken pot pie is a delicious and satisfying plant-based alternative to the classic comfort food. The vegan chicken is made from vital wheat gluten, which gives it a meaty texture, while the vegetable filling is packed with flavor and nutrients. The flaky crust completes this dish, making it perfect for a cozy night in.

Tips for the Perfect Vegan Chicken Pot Pie

• For a richer flavor, use a vegetable broth that is low in sodium and has a strong vegetable flavor.
• If you don’t have vital wheat gluten, you can substitute tofu or seitan.
• To make the crust extra flaky, use cold vegan butter and ice water.
• Don’t overmix the dough, as this will make the crust tough.
• If you don’t have a pie plate, you can use a 9×13 inch baking dish.
• Let the pot pie cool slightly before serving to prevent the filling from spilling out.

Questions You May Have

Q: Can I use a different type of flour for the crust?
A: Yes, you can use whole wheat flour, spelt flour, or almond flour.

Q: How can I make the filling more flavorful?
A: You can add sautéed mushrooms, bell peppers, or corn to the filling for extra flavor.

Q: Can I freeze the vegan chicken pot pie?
A: Yes, you can freeze the pot pie before or after baking. To freeze before baking, assemble the pot pie and freeze it for up to 3 months. To freeze after baking, let the pot pie cool completely and then freeze it for up to 2 months.