Individual Vegan Chicken Pot Pies
A healthy plant-based version of a traditional chicken pot pie.
Equipment
- large skillet
- cutting board
- Chef's Knife
- Measuring cups
- Measuring spoons
- 4 5" ramkins
Ingredients
- 1 Tbsp olive oil
- 1 medium onion chopped
- 2 carrots chopped
- 1 stalk celery chopped
- ⅓ cup all purpose flour
- 2 cups vegetable broth
- 1 cup vegan chicken see linked recipe above
- 2 red potatoes cut into small cubes
- ½ cup frozen peas
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried thyme
- salt and pepper to taste
Biscuit Topping Ingredients
- ¾ cup unsweetened plain non-dairy milk
- 1 tsp apple cider vinegar
- 1 ¾ cup all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 3 Tbsp vegan butter
- 1 tsp agave
Instructions
- Preheat oven to 400°F
- In a large skillet over medium heat add the olive oil; once olive oil is hot add onion and cook until translucent; about 3 - 5 minutes
- Add the carrots and celery and cook another 2 - 3 minutes
- Add flour and coat the vegetables
- Stir in the vegetable broth gradually
- Add the vegan chicken, potatoes, garlic powder, onion powder, and salt and pepper to taste
- Allow ingredients to simmer for 5 - 10 minutes until the mixture thickens; and remove from heat
- In a small mixing bowl combine the non-dairy milk and vinegar and let sit to curdle
- In a large mixing bowl combine flour, baking powder, baking soda, oregano, salt, and pepper and whisk until uniform
- Cut butter into flour with a fork or pastry cutter until the mixture resembles a coarse meal
- Add curdled non-dairy milk and agave to the flour mixture and combine until everything holds together
- Divide the pie filling amongst four 5” ramkins
- Lightly oil the top edge and inside edge of the ramkin with a little olive oil
- Divide the biscuit topping mixture into four equal parts
- Spread the biscuit dough into a circular disc with your hands and place on top of the filling inside of the ramkin
- Place the ramkins on a baking sheet and bake for 25 minutes or until biscuit topping is golden and the pot pie inside mixture is bubbling
Notes
Left over pot pies can stay in ramkins and be wrapped in aluminum foil and stored in the refrigerator. To reheat unwrap the pot pie and place the aluminum foil lightly over the pie crust. Cook in a 400°F oven for about 15 - 20 minutes until warm.
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