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Chicken Pot Pie

Every bite of this flaky, buttery, creamy Chicken Pot Pie will have your tastebuds soaring. Even better, with Hungry Planet plant-based meats, this dish is delicious and healthy!

16 min

Preparation
50 min

Cooking
66 min

Total time
8

Servings
Moderate

Level
17

Ingredients

Ingredients
Instructions
Buy Meat

Ingredients:

16 ounce - 2 count Vegan Pie Dough, (we used Wholly Awesome)
2 tablespoons olive oil
½ cup oyster mushrooms, chopped
½ cup shiitake mushrooms, chopped
1 cup onion, diced
1½ tablespoons garlic, minced
½ cup celery, diced
1 teaspoon thyme, chopped
⅓ cup all purpose flour
2 cups vegetable broth
1 cup soy or almond milk, unsweetened
2 cups frozen mixed vegetables, peas and carrots
1 cup russet potato, diced
8 ounce Hungry Planet Chicken™ Grilled StripsBuy Now
1½ teaspoons salt
1 teaspoon black pepper
* Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Instructions:

Step 1.

Pre-heat oven to 375℉.
Step 2.

Place 1 layer of vegan pie dough onto the bottom of a 9-inch pie dish.
Step 3.

In a large skillet, heat olive oil over medium-high heat. Add the mushrooms, celery, and onions and cook until onions are translucent, 2 to 3 minutes. Next, add the garlic and thyme and cook for an additional minute.
Step 4.

Whisk in the flour, and stir. Cook for 1 minute.
Step 5.

Add the vegetable broth, milk, and whisk to combine.
Step 6.

Add vegetables, potatoes, Hungry Planet Chicken™, and salt and pepper, and stir to combine.
Step 7.

Pour filling into pie crust-lined pie dish, and place the other piece of pie dough on top. Trim any overhang and seal the edges with a fork or your finger. Cut 2 slits in the top of the crust with a small knife.
Step 8.

Bake pot pie for 40 to 45 minutes, or until crust is golden brown. Cut and enjoy!