A scoop of this easy to make Vegetarian Pot Pie will sooth and comfort your family on a cold winter night!
As a Seventh-day Adventist, I am accustomed to vegetarian meatless options that aren’t offered in most stores. They are commonly sold at Adventist Conferences around the country but there are a few other buying options, such as:
Because my readers don’t have easy access to these products, I haven’t blogged about them. I want you to be able to easily find the ingredients in the recipes I share!
But I have recently changed my outlook on sharing these recipes because of a Facebook group I belong to. People are looking for recipes like this one daily! So I feel like I shouldn’t keep them to myself anymore. I have so many great vegetarian recipes just waiting to be shared with you! I have been holding them hostage because I don’t want you searching for specialty ingredients. So my plan is to share the recipe as is with you, then let you decide how to proceed with it. If you have access to the vegetarian meat in the recipe, perfect! If not, I’ll offer suggestions.
So, here it goes… I am going to open up a whole new world of possibilities for you!
Important Notes About the Vegetarian Chicken in this Pot Pie Recipe
- This recipe calls for vegetarian chicken, so I used Loma Linda Diced Chik. If you are only able to locate Loma Linda Fri-Chik, that works just the same. Just cut the pieces into cubes!
- If you do not want to pay for the shipping, most grocery stores, Walmart, and Target sell Morningstar Farms Vegetarian Meat in their freezer section. I haven’t tried using those products in this recipe, but I imagine the Original Chik Patties cubed would work just fine in this recipe.
- Otherwise, you can easily leave out the vegetarian chicken from this recipe and still enjoy it!
What You Need to Make Vegetarian Pot Pie
- Mayonnaise
- Flour
- Vegetarian Chicken Seasoning
- Salt
- Milk
- Vegetarian Chicken
- Frozen Mixed Vegetables
- Refrigerated Crescent Rolls
How to Make Vegetarian Pot Pie
- Preheat the oven to 375 degrees. Spray a 8 x 8 baking dish with non-stick spray and set aside.
- In a large saucepan, combine 1/2 cup mayonnaise, 2 tbsp flour, 1 tsp vegetarian chicken seasoning, and 1/8 tsp salt. Gradually add 3/4 cup milk, stir until smooth.
- Bring to a boil over medium heat; cook and stir until the sauce has thickened. Stir in 1 1/2 cups cubed vegetarian chicken and 12 oz thawed mixed vegetables. Cook additional 3-4 minutes, stirring occasionally.
- Pour into prepared baking dish.
- Unroll crescent dough and separate two rectangles. Seal seams and perforations. Place over pot pie filling mixture. Bake for 15-20 minutes, or until golden brown.
Tips for Making Vegetarian Pot Pie
- Make sure the crescent roll crust is baked to golden brown. If it’s not, then underneath won’t be baked all the way through and it will be underdone and doughy.
- Only use one layer of crescent roll dough, don’t double it with the remaining dough. I have tried it, it won’t bake all the way through.
- You can easily double this recipe and use a 9 x 13 pan instead, which will use up the remaining crescent roll dough.
- I prefer to use McKay’s vegetarian chicken seasoning. Sometimes you can find it in a health food store, but I think it’s most efficient to just purchase it from Amazon.
For More Comfort Food, Check Out:
- Vegetarian Chili
- Easy Homemade Baked Mac & Cheese
- Vegetarian Beefless Stew
- Easy Cheesy Potato Soup
- Vegan Scalloped Potatoes
- Vegan Tomato Soup
- Apple Dumplings with Crescent Rolls
- Quick and Easy Vegan Enchiladas
For More Vegetarian Recipes, Check Out:
- Vegetarian BLT
- Easy Stuffed Shells
- Stuffed Zucchini Boats
- Winter Vegetable Chili
- Easy Vegetarian Meal Ideas
- Tortellini Alfredo
- Cheesy Hash Brown Casserole
- Easy Vegetable Pizza Wrap
Easy Vegetarian Pot Pie
Easy Vegetarian Pot Pie, a scoop of this easy to make Vegetarian Pot Pie will sooth and comfort your family on a cold winter night!
Ingredients
- 1/2 cup Mayonnaise
- 2 tbsp Flour
- 1 tsp Vegetarian Chicken Seasoning
- 1/8 tsp Salt
- 3/4 cup Milk
- 1 1/2 cups Cubed Vegetarian Chicken
- 12 oz Frozen Mixed Vegetables, Thawed
Instructions
- Preheat the oven to 375 degrees. Spray a 8 x 8 baking dish with non-stick spray and set aside.
- In a large saucepan, combine mayonnaise, flour, vegetarian chicken seasoning, and salt. Gradually add milk, stir until smooth.
- Bring to a boil over medium heat; cook and stir until the sauce has thickened. Stir in vegetarian chicken and thawed vegetables. Cook additional 3-4 minutes, stirring occasionally.
- Pour into prepared baking dish.
- Unroll crescent dough and separate into two rectangles. Seal seams and perforations. Place over pot pie filling mixture. Bake for 15-20 minutes, or until golden brown.
