Vegetarian Classic Chicken and Vegetable Savory Pie
Satisfy your comfort food cravings with this hearty Vegetarian Classic Chicken and Vegetable Savory Pie—a delicious plant-based twist on a timeless favorite. Packed with vibrant vegetables like carrots, celery, potatoes, and peas, and paired with a flavorful plant-based chicken substitute, this dish delivers all the rich, satisfying taste of the original while remaining entirely vegetarian. A creamy, herb-seasoned filling encased in a flaky, golden pie crust makes this meal both indulgent and nutritious. Perfect for family dinners or special occasions, this savory pie is easy to prepare and bursting with wholesome flavors. With keywords like “vegetarian chicken pie,” “savory plant-based pie,” and “classic vegetable pie,” this recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 300 grams plant-based chicken substitute
- 1 medium onion, diced
- 3 units garlic cloves, minced
- 2 medium carrot, peeled and sliced
- 2 units celery stalks, sliced
- 1 medium potato, peeled and chopped
- 1 cup frozen green peas
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 cup unsweetened plant-based milk (such as almond or soy)
- 2 units prepared pie crusts (top and bottom)
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots, celery, and chopped potato to the skillet. Stir and cook for 5-6 minutes until the vegetables start to soften.
Add the plant-based chicken substitute to the skillet and cook according to package instructions until lightly browned.
Sprinkle the flour over the mixture and stir to coat the vegetables and chicken substitute. Cook for 1-2 minutes.
Slowly add the vegetable broth while stirring, ensuring there are no lumps from the flour. Bring the mixture to a simmer and cook for 4-5 minutes until thickened.
Stir in the frozen peas, dried thyme, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
Add the plant-based milk to the skillet and stir to combine.
Line a 9-inch pie dish with one of the prepared pie crusts, pressing it gently into the corners.
Pour the vegetable and chicken substitute filling into the pie crust, spreading it evenly.
Place the second pie crust over the top of the filling. Crimp the edges of the pie crusts together to seal.
Cut a few slits in the top crust to allow steam to escape during baking.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Let the pie cool for a few minutes before serving. Enjoy your Vegetarian Classic Chicken and Vegetable Savory Pie!
Nutrition Facts
Calories |
3778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6831 mg | 297% | |
| Total Carbohydrate | 369.8 g | 134% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 40.7 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 595 mg | 46% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3510 mg | 75% | |
*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.
