Plant Based Chicken Salt Recipes
PLANT-BASED "CHICKEN" POT PIE
Plant-based "chicken" pot pie with a white gravy filling.
Provided by btnymeg
Categories Vegan Main Dishes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
- Preheat the oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- 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.
- Remove from the oven and let cool for 10 to 15 minutes before serving.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 36.3 g, Fat 24.9 g, Fiber 5.1 g, Protein 17.1 g, SaturatedFat 5.1 g, Sodium 651.9 mg, Sugar 3.3 g
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