Inspired by the ultimate comfort food—chicken pot pie—this plant-based version created by Lauren | Pinch of Parsley for Take Two Foods is even better than the traditional!
"You guys, I have been craving a classic pot pie for YEARS. Before going vegan, I used to love Marie Callender’s, so I was disappointed when they released a plant-based one that is NOT vegan! This recipe is PERFECT!"
• 2 pie crust sheets
• 2 cups plant-based chick'n OR roasted chickpeas
• 1 cup Take Two Original Barleymilk
• 1 ¾ cups vegetable broth
• ½ cup flour
• ½ tsp each of salt and pepper
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ½ yellow onion, diced
• ½ cup plant-based butter
• ½ cup corn, fresh off the cob, frozen, or canned
• ½ cup frozen peas
• 1 cup carrots, sliced
• 1 Idaho potato, cubed
Preheat oven to 425 degrees. Place a baking sheet on the bottom rack of your oven and leave it in there while the oven is preheating, so it gets hot (your pie dish will go on top of this baking sheet to ensure the bottom of the pot pie cooks).
In a medium pot, add potatoes, carrots, and 4 cups of water. Bring to a boil and cook until you can stick a fork through the potatoes. Drain and set aside. Add peas and corn to this mix.
In a large pot, melt butter over medium heat. Add celery, garlic, and onion. Season with salt and pepper and sauté until onions are translucent. Add flour on top of the veggies and whisk to combine. Slowly add the vegetable broth, rapidly whisking while you pour. Once combined, slowly whisk in the barleymilk.
Add the veggies from step 2 and chick'n or chickpeas to the large pot. Stir to combine and lower heat to a simmer. Allow to thicken for about 10 minutes.
Line a 9- or 10-inch pie dish with one of the pie crust sheets. Press down to make sure it is flat, smooth, and against the edges of the pie dish. Cut off any excess. Pour the hot 'stuffing' mix into the dish, spreading evenly to fill the dish. Roll the second pie sheet across the top and pinch the edges shut. Cut off any excess.
Brush a thin layer of barleymilk or water across the top of the crust. Cut (5) 1-inch slits across the top of the crust to ensure moisture can escape. Do not skip this step, otherwise the crust may be soggy.
Place the pie dish in the oven on top of the baking sheet that was put in during step 1, and bake for 30-45 minutes, or until golden brown.
Remove from oven and let cool for 10 minutes. Slice, serve, and enjoy!