Vegetarian Classic Chicken Pie
Indulge in the comforting flavors of our Vegetarian Classic Chicken Pie, a plant-based twist on the beloved traditional recipe. This hearty dish features a creamy filling of tender vegetables like carrots, celery, onions, and mushrooms, combined with a savory plant-based chicken substitute and a touch of buttery puff pastry perfection. Seasoned with thyme, parsley, and black pepper, every bite delivers that classic homey taste without any meat. Perfect for cozy family dinners or impressing guests, this recipe is simple to prepare yet irresistibly satisfying. Serve it hot and fresh for a golden, flaky treat that's bursting with flavor and goodness. Ideal for vegetarians and anyone looking to enjoy a delicious meat-free meal!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 200 grams, sliced Button mushrooms
- 300 grams Plant-based chicken substitute
- 1 cup Frozen peas
- 2 tablespoons All-purpose flour
- 1.5 cups Vegetable broth
- 0.5 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 2 tablespoons, chopped Fresh parsley
- 1 sheet, thawed as per package instructions Puff pastry
- 1 Egg
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
Add the sliced mushrooms to the pan and cook until all the vegetables are tender, about 5 more minutes.
Stir in the plant-based chicken substitute and frozen peas. Cook for another 2 minutes to combine.
Sprinkle the flour over the vegetables and stir well to incorporate. Cook for 1-2 minutes, stirring constantly.
Gradually add the vegetable broth and milk, stirring continuously until the mixture starts to thicken, about 3-4 minutes.
Season with salt, pepper, thyme, and chopped parsley. Remove from heat and let the filling cool slightly.
Transfer the filling to an oven-safe pie dish.
Roll out the puff pastry and place it over the pie dish, trimming any excess pastry. Press the edges to seal.
Beat the egg and brush it over the pastry to give it a golden sheen.
Cut a few small slits in the pastry to allow steam to escape during baking.
Place the pie dish on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
Allow the pie to cool for 5 minutes before serving.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 5201 mg | 226% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 46.9 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 707 mg | 54% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4456 mg | 95% | |
*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.
