Plant-based "chicken" pot pie with a white gravy filling.
Ingredients
- carrots: 1 cup (diced)
- peas: 1 cup
- corn: 0.5 cup
- celery: 0.5 cup (diced)
- cube chicken-flavored vegetable bouillon: 1 piece
- olive oil: 0.33333 cup
- onion: 0.33333 cup (chopped)
- all-purpose flour: 3 Tbsp (or as needed)
- celery salt: 0.25 tsp
- garlic powder: 0.25 tsp
- salt: 0.25 tsp
- black pepper: 0.25 tsp
- ¾ cups vegetarian chicken-flavored broth: 1 piece
- almond milk: 0.66667 cup
- ½ cups diced chicken-style seitan: 1 piece
- pastry for 9-inch double crust pie: 1 pack (14.1 ounce pack)
Metric Conversion
Stages of cooking
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Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.
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Preheat the oven to 425 degrees F (220 degrees C).
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Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.
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Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.
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Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.
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Remove from the oven and let cool for 10 to 15 minutes before serving.
