Vegetarian Classic Chicken Pot Pie Filling
Transform comfort food into a meat-free masterpiece with this delightful Vegetarian Classic Chicken Pot Pie Filling. Packed with hearty vegetables like carrots, celery, baby potatoes, and earthy cremini mushrooms, this creamy filling is a plant-based spin on a beloved favorite. Enhanced with aromatic garlic, fresh thyme, and a touch of soy sauce for depth, the mixture achieves a rich, velvety texture using vegetable broth and heavy cream. Its combination of wholesome ingredients and vibrant flavors makes it the perfect centerpiece for a vegetarian pot pie, wrapped in your favorite flaky crust. Ready in just 45 minutes and serving six, this recipe is ideal for cozy gatherings or satisfying family dinners. Perfect for keywords like "vegetarian pot pie filling," "meatless comfort food," and "classic veggie recipes," this dish will appeal to anyone looking for a delicious, plant-based alternative.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup baby potatoes, diced
- 1 cup frozen green peas
- 8 ounces cremini mushrooms, sliced
- 2 cups vegetable broth
- 0.25 cup all-purpose flour
- 0.5 cup heavy cream
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 teaspoon salt
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add diced carrots, celery, and baby potatoes to the skillet. Cook, stirring occasionally, until the vegetables start to soften, about 8 minutes.
Add the sliced mushrooms to the skillet and cook until they release their liquids and begin to brown, about 5 minutes.
Sprinkle the flour over the vegetables and stir to coat.
Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring to a simmer.
Stir in the heavy cream, soy sauce, thyme, oregano, salt, and black pepper.
Add the frozen peas to the mixture and cook for an additional 5 minutes, letting the mixture thicken.
Taste and adjust the seasoning if necessary. The filling should be creamy but not too thick.
Remove from heat and let cool slightly before using in your favorite vegetarian crust for pot pie.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4386 mg | 191% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 37.9 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 332 mg | 26% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4240 mg | 90% | |
*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.
