Creamy Chickenless Chicken & Vegetable Pot Pie

Meet the amazing animal rights activist, Sarah Segal who veganized a traditional comfort food recipe for Chicken Pot Pie, using Beyond Meat‘s “Beyond Chicken Strips,” Miyoko’s Kitchen‘s Cultured Vegan Butter and Follow Your Heart‘s Vegan Egg #LunchBreakLIVE #JaneUnChained

RECIPE: Creamy Chickenless Chicken Pot Pie

INGREDIENTS

• 2 T organic vegetable broth & seasoning, Kawi Foods Nutra Kick 
• 3 T hot water
• 2 T vegan butter, Miyoko’s Creamery (for cream of celery sauce)
• 1 T vegan butter, Miyoko’s Creamery (for sauté of onions & celery)
• 2 T white flour
• 1 cup almond milk, Califia Farms, unsweetened 
• 1/2 cup potatoes, diced (1/2 inch cubes)
• 1/2 cup carrots, diced (1/2 inch cubes)
• 1/2 cup peas
• 1/2 cup corn
• 1/2 medium onion, diced
• 2 celery stalks, diced
• Salt/pepper, to taste
• Wholly wholesome pie crust, remove from freezer and thaw
• Pie lid, simple truth organic
• 3/4 cup Chickenless chicken, Beyond Meat’s “Beyond Chicken Strips Grilled” cut into 1/2 cubes
• 2 T Vegan egg (powder), Follow Your Heart’s Vegan Egg (to glaze top of pie crust)

DIRECTIONS 

1. Stir vegetable broth seasoning into hot water, and set aside
2. Boil diced potatoes and carrots on medium heat for 8 -10 min or until fork tender but not mushy
3. Add peas and corn to potatoes and carrots for the last 2 min
4. Drain in a collendar and set aside in a bowl.
5. Sauté onions and celery in vegan butter until onions are translucent
6. Melt vegan butter in a sauce pan and sprinkle in flour while whisking on med low heat. Continue to whisk for 3 – 4 min to let the flour cook so there is no “doughy” taste.
7. Then add the almond milk, a little at at time while continuing to whisk.  As the liquid heats up and begins to bubble, it will thicken and you will know it is done.
8. Whisk in the vegetable broth (that was set aside)
9. Fold in the onions and celery
10. Then pour this celery sauce mixture over the vegetables
11. Season with salt and pepper

DIRECTIONS – Pie Crust, Filling and Baking

1. Preheat oven according to 400 degrees F
2. Carefully spoon filling into thawed pie crust
3. Unroll pie crust top and even out with a rolling pin.
4. Place on top of pie, using fingers to squeeze edges together
5. Whisk together Vegan Egg powder with enough water to form a brushable liquid
6. Carefully brush top of Chickenless Chicken Pot Pie with the Vegan Egg Glaze to enable it to brown
7. Bake at 400 degrees F for 30 – 35 minutes
8. Let cool for 30 min
9. ENJOY!!!

This “pot pie” can be enjoyed either with or without the Beyond Chicken Strips

Some ingredients for Sarah’s Creamy Chickenless Chicken & Vegetable Pot Pie 

Creamy Chickenless Chicken & Vegetable Pot Pie Right Out of the Oven 

The Best Comfort Food Ever: Creamy Chickenless Chicken & Vegetable Pot Pie