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Hearty Vegan Chick’n Pot Pie


It doesn’t get much more comforting than pot pie, especially with Tofurky chick’n and warm vegetables.. This is one of those recipes for a cold, rainy day when you need dinner to warm you to your bones. For extra flavor, add fresh herbs to the filling or biscuit dough.

4 servings

what you’ll need:

3 tablespoons olive oil
1 small onion, diced
2 carrots, diced
1 ½ cups + 3 tablespoons all-purpose flour, divided
2 cups vegetable broth
1 cup frozen peas
1 package Tofurky® Lightly Seasoned Chick’n
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon ground black pepper
6 tablespoons vegan butter, cut into cubes and chilled
¾ cup non-dairy milk

how to make:

1. Preheat oven to 400˚F.

2. In a large skillet, warm oil over medium heat. Sauté onion and carrots until soft, about 5-7 minutes. Add 3 tablespoons flour and stir to coat vegetables. Stir in broth and peas. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in chick’n. Season with salt and pepper to taste. Set aside.

3. In a medium bowl, whisk together 1 ½ cups flour, baking powder, salt, and pepper. Use your fingers to rub butter into flour until the mixture is crumbly. Stir in milk.

4. Drop dough in big spoonfuls on top of chick’n mixture in skillet, and bake until biscuits are browned and sauce is bubbling, about 25 minutes.

Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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