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
  • 16

    Ingredients

Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

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 & DicedBuy Now
  • 1½ teaspoons salt
  • 1 teaspoon black pepper

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!

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