Vegan Classic Chicken Pot Pie Filling
Indulge in hearty comfort food made plant-based with this Vegan Classic Chicken Pot Pie Filling. Perfectly seasoned with timeless herbs like thyme, sage, and rosemary, this creamy filling features tender chunks of potatoes, carrots, celery, and peas alongside earthy cremini mushrooms. A smooth blend of vegetable broth and non-dairy milk creates a luscious gravy, enhanced by vegan chicken-flavored bouillon for that familiar taste of classic pot pie. Ready in under an hour, this recipe guarantees a satisfying texture and flavor while being completely dairy-free and meat-free. Serve it inside your favorite vegan pie crust for a cozy, wholesome meal that's as nostalgic as it is nourishing.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 medium, diced carrots
- 2 diced celery stalks
- 2 medium, peeled and diced russet potatoes
- 1 cup frozen peas
- 8 ounces, sliced cremini mushrooms
- 1 large vegan chicken-flavored bouillon cubes
- 3 cups vegetable broth
- 1 cup non-dairy milk
- 1 third cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 0.5 teaspoon dried rosemary
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onions and minced garlic, sauté until the onions become translucent, about 3-4 minutes.
Stir in the carrots, celery, and potatoes, cooking for an additional 5 minutes until they start to soften.
Add the sliced cremini mushrooms and cook until they release their moisture and are slightly browned, about 5 minutes.
Dissolve the vegan chicken-flavored bouillon cube in the vegetable broth, then pour the broth into the pot with the vegetables.
In a separate small bowl, whisk together the non-dairy milk and all-purpose flour until smooth.
Slowly pour the milk-flour mixture into the pot, stirring constantly to prevent lumps.
Add in the frozen peas, dried thyme, sage, rosemary, salt, and black pepper.
Bring the mixture to a simmer, stirring often, until the sauce thickens and the vegetables are tender, about 15-20 minutes.
Taste and adjust seasoning as needed before using this filling in your favorite vegan pie crust.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5612 mg | 244% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 53.9 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 911 mg | 70% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6671 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
