(Vegan) Chicken Pot Pie

You can expect that this hearty vegetarian chicken pot pie will become one of your family’s favorite and will be requested over and over again.

Chicken Pot Pie Recipe by Brenda Walsh

Download and Print the Recipe Recipe Download (Vegan)

with Guest Tysen Kim

  • 2 Tabblespoons Better Than Bouillon No-Chicken Seasoning
  • 6 cups water
  • 1 medium onion, diced
  • 2 cups carrots, sliced
  • 1 cup celery, sliced in ¼ inch-sized pieces
  • 1 teaspoon dried parsley
  • 2 cups Soy Curls (or favorite gluten product)
  • 1 cups frozen peas
  • 2 cups potatoes, peeled and diced

See recipe below

  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

In a large stock pot, cook over medium heat, No-Chicken Seasoning Bouillon, water, onion, carrots, celery, parsley, and Soy Curls. Bring to a boil, then turn down to medium-low heat maintaining a slow simmer. Cook until vegetables are almost tender then add potatoes. Cook additional ten minutes or until potatoes are tender. Add frozen peas. Mix slurry together and add to stockpot. Cook until thickened, hot and bubbly. Pour into a 2 qt. casserole dish. Cover top with crust, flute edges and bake in a 375 degree oven for 45 to 50 minutes or until crust is golden. Serve with salad and homemade wheat bread!

Yields: 8 cups

This tastes like the traditional chicken pot pie that meat eaters enjoy. And they will love this one too because they won’t even know they are not eating real chicken! Once the filling is thickened it is “done” at this point, so if you chose not to put a crust on it, you could actually serve it just the way it is as a “stew.” Or, instead of a crust, try mixing up a batch of biscuits and put on top. Bake till biscuits are done, and serve hot! There are just so many options for this recipe . . . all equally delicious!

Flakey Pie Crust

  • 1 ¼ c. Flour
  • 1/3 c. Canola Oil
  • ½ tsp. Salt
  • 3 Tbsp. Soy Milk

Mix dry ingredients, set aside. In a small bowl, mix oil and milk together with fork till well blended. Pour liquid mixture into flour mixture and stir with fork until all flour is absorbed and forms a ball. (add small amount of additional flour if needed to form ball- should not be sticky) Roll out into round crust, and place in pie plate.

Yields: 1, 9” pie crust or 2 small pie crusts.

This works best to make only one recipe at a time, so I don’t recommend doubling the recipe. Also, when measuring the flour, be sure to spoon it in the measuring cup and level off with a knife. This is a no-fail recipe-when you follow the directions exactly!
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Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

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