VEGETARIAN POT PIE
Steps:
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
- Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
- With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
CHICKLESS POT PIE
Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
- In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
- Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 370 calorie, Sodium 500 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
VEGETARIAN "NO CHICKEN" POT PIE
Make and share this Vegetarian "no Chicken" Pot Pie recipe from Food.com.
Provided by blonder
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in butter for 10 minutes.
- Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper and tyme; add tofu and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Nutrition Facts : Calories 685.7, Fat 40.8, SaturatedFat 14.1, Cholesterol 33.7, Sodium 1358, Carbohydrate 69.1, Fiber 6.1, Sugar 3.5, Protein 11.5
VEGETABLE CHICKEN POTPIE
We briefly relocated to New Hampshire after 50 years in Ohio. One way we kept "close" to loved ones in the Midwest was by fixing family favorite like this.-Debbie Chilton, Madbury, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer., In a large skillet, saute vegetables in oil for 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook until no longer pink. Stir in broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes or until heated through., In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell., In a large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, combine the buttermilk, applesauce and butter; stir into dry ingredients just until moistened. , Drop by spoonfuls over filling. Bake at 425° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning).
Nutrition Facts : Calories 525 calories, Fat 21g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 1023mg sodium, Carbohydrate 66g carbohydrate (10g sugars, Fiber 4g fiber), Protein 19g protein.
VEGAN "CHICKEN" POT PIE
This vegan "chicken" pot pie recipe is so good and it tastes 1,000 times better than the real frozen chicken versions in the freezer section.
Provided by VeganDieter4WeightLoss
Categories 100+ Everyday Cooking Recipes Vegan Main Dishes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tortilla in the bottom of a 9-inch pie dish.
- Mix 2/3 cup soy flour, 1/3 cup broth, Worcestershire sauce, garlic salt, and pepper together in a small bowl until it looks like peanut butter.
- Combine frozen vegetables, vegetarian strips, celery, leeks, and remaining vegetable broth in a pan over high heat; cook until veggies are soft, 5 to 10 minutes. Add soy flour mixture. Mix everything together, adding a little more flour if you'd like it thicker. Pour into the pie dish.
- Bake in the preheated oven until hot and bubbly, 25 to 30 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 20.3 g, Fat 10.5 g, Fiber 6.4 g, Protein 19.5 g, SaturatedFat 1.7 g, Sodium 947.4 mg, Sugar 1.4 g
VEGETARIAN CHICKEN POT PIE
This a hearty dish and easy to prepare. The 'chicken' is a package of (vegetarian) Morning Star Farms Meal Starters 'Chicken Strips'. Great served with mashed potatoes, extra gravy and salad. I used Bisquick for the top but you can use any biscuit recipe you like. It's also good topped with pie crust or even puff pastry if you want to be extravagant with the fat.
Provided by Chef CindyLouWho
Categories Savory Pies
Time 30m
Yield 1 4 quart casserole, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the cashews, soy sauce, cornstarch and half the water in the blender. Blend 3 full minutes, add the remainder of the water and blend to mix well. Pour mixture into a large non stick frying pan and heat stirring till thickened. Add vegetables and 'Chicken Strips' and stir to mix well with gravy. Pour filling into deep casserole dish (I use a 4 liter corning casserole dish) and top with drop biscuits. Bake according to directions for the biscuits, or until they are golden brown and the filling is bubbly hot.
Nutrition Facts : Calories 212.6, Fat 11, SaturatedFat 2.5, Cholesterol 17.2, Sodium 730.7, Carbohydrate 20.5, Fiber 3.9, Sugar 1, Protein 10.7
More about "vegetarian chicken pot pie recipes"
EASY VEGETARIAN CHICKPEA POT PIE | LIVE EAT LEARN
From liveeatlearn.com
4.8/5 (31)Total Time 1 hr 5 minsCategory Main DishesCalories 447 per serving
- Veggies: Preheat oven to 400°F (204°C). Heat oil in a large cast iron skillet over medium heat. Add onion, garlic, carrots, corn, and celery. Cook until veggies are tender and brightly colored, about 10 minutes. Transfer veggies to a bowl and wipe pan clean.
- Sauce: Melt butter in the cast iron over medium heat. Whisk in the flour, salt, and pepper, cooking until flour loses its raw floury smell, about 2 minutes. Gradually whisk in broth to form a thick sauce. Remove from heat and whisk to cool slightly, then slowly whisk in cream. Stir cooked veggies, fresh or frozen peas, and drained chickpeas into the sauce.
- Assemble: Top cast iron with puff pastry crust (either woven into strips or the entire dough covering the pie with slits cut in it to vent hot air). Trim the edges and tuck dough inside the pan. Brush with egg and set in the oven (put a large baking sheet on a rack below to protect against leaks.) Bake for 30 minutes, or until crust is golden brown.
VEGAN "CHICKEN" POT PIE WITH GARDEIN RECIPE - THE …
From thespruceeats.com
4.3/5 (21)Total Time 55 minsCategory Entree, DinnerCalories 403 per serving
EASY VEGETARIAN POT PIE RECIPE - HOW TO MAKE VEGETARIAN POT PIE
From thepioneerwoman.com
3.5/5 (2)Servings 4-5Cuisine AmericanTotal Time 1 hr
VEGAN CHICKEN POT PIE - SARAH'S VEGAN KITCHEN
From sarahsvegankitchen.com
4.9/5 (7)Category Main Course
BEST-EVER CHICKEN POT PIE RECIPE - COUNTRY LIVING
From countryliving.com
BEST VEGETARIAN POT PIE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
CLASSIC VEGAN POT PIE - CONNOISSEURUS VEG
From connoisseurusveg.com
VEGAN CHICKEN AND VEGETABLE POT PIE - VEGETARIAN TIMES
From vegetariantimes.com
VEGAN CHICKEN POT PIE (WITH DOUBLE CRUST!) - MARY'S …
From marystestkitchen.com
VEGAN POT PIE | VEGAN CHICKEN POT PIE - THE EDGY VEG
From theedgyveg.com
THE BEST VEGAN CHICKEN POT PIE | THANK YOU BERRY MUCH | VEGAN …
From pinterest.com
BEST VEGETARIAN POT PIE WITH CHICKPEAS RECIPE
From food52.com
RECIPETIN EATS’ CHICKEN POT PIES ARE ON THE FAMILY DINNER TABLE IN …
From smh.com.au
VEGETARIAN CHICK’N POT PIE WITH CHEDDAR BISCUIT TOPPING
From thekitchn.com
VEGAN CHICKEN POT PIE - SIDECHEF
From sidechef.com
VEGETARIAN POT PIE | THE RECIPE CRITIC
From therecipecritic.com
VEGETARIAN POT PIE - DEL'S COOKING TWIST
From delscookingtwist.com
1-HOUR VEGAN POT PIES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGAN CHICKPEA POT PIE (GLUTEN & GRAIN FREE!) - FROM …
From frommybowl.com
10 BEST CHICKEN POT PIE WITHOUT VEGETABLES RECIPES
From yummly.com
VEGAN CHICKEN POT PIE RECIPE | MY GOODNESS KITCHEN
From mygoodnesskitchen.com
You'll also love