Savory ‘Chicken’ Pot Pie

3.1 (36 reviews)
Vegan

Savory ‘Chicken’ Pot Pie

  • Prep Time 15 minutes
  • Cook Time 35 minutes
  • Servings 6
Print

Ingredients

Ingredients

  • 1/2 cup nutritional yeast
  • 1/2 cup flour
  • 1/2 cup oil
  • 2 1/2 cups vegetable broth
  • 1 tsp. garlic salt
  • 1/2 tsp. pepper
  • 1 15.5-oz. can white potatoes, drained and cut into small pieces
  • 1 1/2 cups frozen or canned and drained mixed corn kernels, peas, and diced carrots
  • 1/2 lb. vegan chicken, cut into tiny cubes
  • 2 cans vegan crescent rolls

Instructions

  • Preheat the oven to 400°F.
  • Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in the broth, garlic salt, and pepper. Add the vegetables and vegan chicken. Cook for 5 to 10 minutes or until heated through.
  • Roll out the dough from one of the vegan crescent roll cans and place in a 9-inch pie dish, trimming to fit. Bake the dough in the oven for 5 to 10 minutes or until it starts to puff. Remove the pastry from the oven, pour the filling into it, and place the dough from the other crescent roll can on top. Continue baking for approximately 20 minutes or until the pastry is golden and puffed.

Makes 6 servings

Rated 3.1/5 based on 36 reviews
GET PETA UPDATES
Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

Get the Latest Tips—Right in Your Inbox
We’ll e-mail you weekly with the latest in vegan recipes, fashion, and more!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.