Good Food Every Day

Vegan Chicken Pot Pie
15 min Prep Time 45 min Cook Time 1 hr Total Time Serves 6

Ingredients

2 tablespoons olive oil, divided
10 ounces cremini or button mushrooms, stemmed, cleaned and sliced
1 medium onion, diced
2 cups diced carrots (about 3 medium carrots)
1 1/2 cups diced celery (about 2 stalks)
3 garlic cloves, minced
1 (8 ounce) package seitan, finely diced
1 cup dry white wine
1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1/2 cup whole wheat flour (all-purpose works too)
2 cups vegetable broth
1 cup unsweetened soy or almond milk
2 tablespoons nutritional yeast flakes (use more if you'd like)
1 tablespoon soy sauce
1/2 teaspoon liquid smoke
1 cup frozen peas, thawed
salt and pepper to taste
1 vegan pie crust of choice (you can use store bought pie crust, or vegan puff pastry)

Instructions

*Coat the bottom of a large pot with 1 tablespoon of oil and place over medium heat. Add mushrooms in an even layer and cook for about 5 minutes, until browned on bottoms. Flip and cook 5 minutes more. Remove from the pot and transfer to a plate.
*Add remaining oil to the pot, along with onion, carrot, celery and garlic. Cook for about 10 minutes, flipping occasionally with a spatula, just until the veggies begin to soften and onions become translucent. Return mushrooms to the pot and add seitan, along with any juice in the package.
*Add wine, rosemary and thyme to the pot and bring to a simmer. Allow to cook for about 10 minutes, until most of the liquid has cooked off.
*Add flour, a bit at a time, stirring frequently to form a thick paste that coats the veggies. Add broth, milk, nutritional yeast, soy sauce and liquid smoke. Raise heat and bring to a simmer. Lower heat and allow to cook at a low simmer for about 10 minutes, stirring occasionally, until veggies are tender. Stir in peas. Taste test and season with salt and pepper to taste. Adjust any other seasonings as desired.
*Preheat oven to 375°. Gather a 9 x 9-inch casserole dish. Use a rolling pin to roll pie crust or puff pastry so that it's large enough to fully cover the top of the dish. (This may not be necessary if using premade puff pastry.)
*Transfer the vegetable stew into the dish, then drape crust overtop, trimming any low hanging edges. Cut a few slits in the dough.
*Bake until crust is golden brown and the filling is bubbly, about 30-35 minutes if using a puff pastry crust, 40-45 minutes for pie crust or olive oil crust.
*Remove from oven and allow to sit for about 5 minutes before serving.