Hearty, comforting, and satisfying meatless version of the classic dish delivering cozy vibes in a buttery crust!
Best Vegetarian Chicken Pot Pie
I recently made the Best Apple Pie and it got me all excited to make more! So I decided to make this Vegetarian Chicken Pot Pie next! Well, with my Grandma’s help of course. She made the filling and I made the crust.
My husband thought he won the lottery with this delicious comfort food! He wanted more after the first piece, then he wanted some in his lunch for the next day. He is a delivery driver, so if he has something to warm up then he stops at a gas station and uses their microwave.
A gas station employee was eyeing his lunch, and asked if she could have some, teasing of course. He said, “No, but I can tell you where to find the recipe!” He told her where to find it, and then asked her to share my website with her friends!
I love him so much. He has always been my biggest supporter. Even in the early years of blogging when I was embarrassed by my pictures and the way my website looked, he was still advertising for me!
If you love comfort food, then make sure to try some of our other favorites like Cheesy Hashbrown Casserole, Homemade Baked Mac & Cheese, or Vegetarian Chili!
And if you’d like a less time consuming pot pie recipe, then I recommend making Vegetarian Chicken Pot Pie with Crescent Roll, instead!
What You’ll Need:
- 1 recipe for Pie Crust
- 3 tbsp Butter
- 1 Onion, Chopped
- 2 stalks Celery, Chopped
- 2 Carrots, Chopped
- 1/2 cup Frozen Peas
- 1 medium Potato, Peeled & Cubed
- 4 Garlic Cloves, Minced
- 2 (13 oz) cans Loma Linda Fri-Chik, Diced (Save Juice)
- 1/4 cup Flour
- 1 1/2 cups Fri-Chik Juice
- 1/2 tsp Dried Thyme
- 2 tsp Dried Parsley
- 1 tsp Seasoned Salt
- 1/2 tsp Poultry Seasoning
- 1/2 tsp Garlic Powder
- 3/4 cup Heavy Cream
- 1 Egg, Beaten
How to Make Vegetarian Chicken Pot Pie
- Make the pie crust recipe and chill per instructions while preparing the filling.
- Preheat oven to 425 degrees.
- Melt 3 tbsp butter in a large skillet over medium heat. Add 1 chopped onion, 2 stalks chopped celery, 2 chopped carrots, 1/2 cup frozen peas, and 1 medium potato (peeled & cubed) and cook until just tender. Cover with lid to cook faster.
- Remove lid. Add in 4 minced garlic cloves and cook for 1 additional minute. Add 2 cans diced Fri-Chik (save juice) and stir together well.
- Sprinkle 1/4 cup flour over the vegetable and chicken mixture and stir until evenly coated. Cook for 2 additional minutes, until the mixture starts to thicken. Then add 1 1/2 cups Fri-Chik juice to the pan. (If the juice doesn’t equal 1 1/2 cups, just add water until it does.) Stir for an additional 2-3 minutes until the mixture starts to thicken.
- Season with 1/2 tsp dried thyme, 2 tsp dried parsley, 1 tsp seasoned salt, 1/2 tsp poultry seasoning, and 1/2 tsp garlic powder.
- Stir in 3/4 cup heavy cream and cook for an additional 2-3 minutes until nice and thick.
- Sprinkle the counter with a little flour and roll out the bottom pie crust to a 12″ diameter circle. Wrap it around your rolling pin and transfer to a 9″ pie dish.
- Pour pot pie filling into the prepared pie dish evenly.
- Roll the second crust to 10″ round and place over the pot pie filling. Fold the excess dough behind the bottom crust, then crimp the pie crusts together to seal.
- Use a sharp knife to cut 4 small slits in the top to allow steam to escape.
- Brush the top of the crust with the beaten egg.
- Bake for 30-35 minutes. Check every 10 minutes, or less. If there is still baking time left, and the crust looks golden brown, cover the entire pie to keep it from getting any darker.
Where to Find Loma Linda Fri-Chik:
You Might Also Like:
- Vegetarian BBQ Pulled Pork Sandwich
- Vegetarian Chicken Caesar Wrap
- Mini Calzones
- Vegetarian BLT
- Mock Meatballs
- 40 Vegetarian Weeknight Dinner Ideas
- Vegetarian Swedish Meatballs
- Vegetarian Enchiladas
- Vegetarian Spaghetti and Meatballs
- Vegetarian Chicken Noodle Soup
- Mini-Vegetarian Beef Wellingtons
- Vegetarian Beef and Broccoli
- Vegetarian Sloppy Joes
Recipe Notes:
- Protecting the Crust Edges – To keep the pie crust edges from getting too dark, fold a piece of aluminum foil in half and then fold again. Cut around the corner where the folded edges meet in a half moon shape giving yourself about a 3″ circle in the middle when you open it up.
- Heavy Cream – You can substitute with Half & Half if you’d like.
- Fri-Chik Juice – If the juice doesn’t equal 1 1/2 cups, just add water until it does.
- Fri-Chik Substitute – If you don’t have Fri-Chik, you can substitute with Morningstar Chik’n Strips. Just dice and measure to 3 cups. Use vegetable broth in place of the 1 1/2 cups of Fri-Chik juice.
More Vegetarian Comfort Food:
- Cheesy Hashbrown Casserole
- Broccoli Cheddar Soup
- Vegetarian Hot Beef Sandwich with Mashed Potatoes & Gravy
- Vegetarian Chicken Pot Pie with Crescent Roll
- Vegetarian Lasagna
- Vegetarian Chili
- Vegetarian Beef Stew
- Vegetarian Chicken Pot Pie Noodle Skillet
- Tortellini Alfredo
- Homemade Baked Mac & Cheese
- Twice Baked Potatoes
- Vegetarian Beef Stroganoff
- Crock Pot Vegetarian Chicken Chili
- Cheesy Potato Soup
- Vegetarian Shepherd’s Pie
Homemade Vegetarian Chicken Pot Pie
Homemade Vegetarian Chicken Pot Pie, a hearty, comforting, meatless version of the classic dish delivering cozy vibes in a buttery crust!
Ingredients
- 1 recipe for Pie Crust
- 3 tbsp Butter
- 1 Onion, Chopped
- 2 stalks Celery, Chopped
- 2 Carrots, Chopped
- 1/2 cup Frozen Peas
- 1 medium Potato, Peeled & Cubed
- 4 Garlic Cloves, Minced
- 2 (13 oz) cans Loma Linda Fri-Chik, Diced (Save Juice)
- 1/4 cup Flour
- 1 1/2 cups Fri-Chik Juice
- 1/2 tsp Dried Thyme
- 2 tsp Dried Parsley
- 1 tsp Seasoned Salt
- 1/2 tsp Poultry Seasoning
- 1/2 tsp Garlic Powder
- 3/4 cup Heavy Cream
- 1 Egg, Beaten
Instructions
- Make the pie crust recipe and chill per instructions while preparing the filling.
- Preheat oven to 425 degrees.
- Melt butter in a large skillet over medium heat. Add chopped onion, chopped celery, chopped carrots, frozen peas, and peeled & diced potato and cook until just tender. Cover with lid to cook faster.
- Remove lid. Add in minced garlic and cook for 1 additional minute. Add diced Fri-Chik (save juice) and stir together well.
- Sprinkle flour over the vegetable and chicken mixture and stir until evenly coated. Cook for 2 additional minutes, until the mixture starts to thicken. Then add Fri-Chik juice to the pan. (If the juice doesn't equal 1 1/2 cups, just add water until it does.) Stir for additional 2-3 minutes until the mixture starts to thicken.
- Season with thyme, parsley, seasoned salt, poultry seasoning, and garlic powder.
- Stir in heavy cream and cook for an additional 2-3 minutes until nice and thick.
- Sprinkle the counter with a little flour and roll out the bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin and transfer to a 9" pie dish.
- Pour pot pie filling into the prepared pie dish evenly.
- Roll the second crust to 10" round and place over the pot pie filling. Fold the excess dough behind the bottom crust, then crimp the pie crusts together to seal.
- Use a sharp knife to cut 4 small slits in the top to allow steam to escape.
- Brush the top of the crust with the beaten egg.
- Bake for 30-35 minutes. Check every 10 minutes, or less. If there is still baking time left, and the crust looks golden brown, cover the entire pie to keep it from getting any darker.
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