A scoop of this savory Vegetarian Pot Pie will sooth and comfort your family on a cold, chilly night!

Vegetarian Chicken Pot Pie with Crescent Roll

The other day I was on an important phone call so I stepped away from my noisy family and closed the door. I had been on the phone for awhile before I returned to join them again. I found my husband and son in the kitchen, just cleaning up from a recipe they made together. Apparently they got bored!

They were so excited and proud of themselves! To find the recipe, they looked through the blog and agreed No Bake Vegan Peanut Butter Balls sounded delicious. So that’s what they made!

The cutest part was all of the questions they had after struggling with dunking and drizzling chocolate. They tried everything and really struggled with how to do it! Their best effort was absolutely adorable. They tried so hard and really had fun doing it together.

This recipe for Vegetarian Chicken Pot Pie has a longer list of ingredients, but every one of them work together to make this delicious classic, comfort food! If you want to skip the crust, then try making this Vegetarian Chicken Pot Pie Noodle Skillet!

What You’ll Need:

• 3 tbsp Butter
• 1 Onion, Chopped
• 2 stalks Celery, Chopped
• 2 Carrots, Chopped
• 1/2 cup Frozen Peas
• 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 (8 oz) tube Crescent Rolls

How to Make Vegetarian Chicken Pot Pie

• Preheat the oven to 375 degrees. Spray a deep dish pie plate with non-stick spray and set aside.
• Melt 3 tbsp butter in a large skillet over medium heat. Add 1 chopped onion, 2 stalks chopped celery, 2 chopped carrots, and 1/2 cup frozen peas and cook until tender. 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. Pour into the prepared pie plate.
• Break apart triangle pieces from 1 (8 oz) tube crescent rolls and lay over the top of the mixture with the pointed side of the triangles toward the middle until the mixture is covered and the dough used up.
• Bake for 12-15 minutes until the crescent roll dough is golden brown on top and cooked through.

More Vegetarian Recipes:

• Vegetarian Hot Beef Sandwich with Mashed Potatoes & Gravy
• Vegetarian Shepherd’s Pie
• Vegetarian Lasagna
• 40 Vegetarian Dinner Ideas
• Vegetarian Spaghetti & Meatballs
• Vegetarian Roast Beef Sandwich
• Vegetarian Mexican Lasagna
• Rice Krispie Vegetarian Meatballs + VIDEO
• Vegetarian Beef and Broccoli
• Vegetarian Sloppy Joe’s

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Easy Vegetarian Pot Pie

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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!

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 3 tbsp Butter
• 1 Onion, Chopped
• 2 stalks Celery, Chopped
• 2 Carrots, Chopped
• 1/2 cup Frozen Peas
• 4 Garlic Cloves, Minced
• 2 cans 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 (8 oz) tube Crescent Rolls

Instructions

1. Preheat the oven to 375 degrees. Spray a deep dish pie plate with non-stick spray and set aside.
2. Melt butter in a large skillet over medium heat. Add chopped onion, chopped celery, chopped carrots, and frozen peas and cook until tender. Add in minced garlic cloves and cook for 1 additional minute. Add diced Fri-Chik (save juice) and stir together well.
3. Sprinkle flour over the vegetable and chicken mixture and stir until evenly coated. Stir 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 an additional 2-3 minutes until the mixture starts to thicken.
4. Season with dried thyme, dried parsley, seasoned salt, poultry seasoning, and garlic powder.
5. Stir in heavy cream and cook for an additional 2-3 minutes until nice and thick. Pour into the prepared pie plate.
6. Break apart triangle pieces from crescent roll tube and lay over the top of the mixture with the pointed side of the triangles toward the middle until the mixture is covered and the dough used up.
7. Bake for 12-15 minutes until the crescent roll dough is golden brown on top and cooked through.

Notes

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.