It is the fall time once again. Tis the season for all things cozy, warm, & delicous! In this video I put a vegan twist on a fall classic with this easy and simple vegan chicken pot pie recipe. Hope you enjoy it as much as I do.

Vegan chicken pot pie recipe
******************************
First peel and dice 1 1/2 russet potatoes dice them small. Add to large pot and cover with cold water bring to boil and let cook for 5 mins. Remove from heat. Prepare the vegan chicken. You can use what ever plant based chicken you like. I used deliciou chicken mix which I got from their website. tofu or gardein chicken would be great to use as well just make sure to season it with some not chicken seasoning. Brown in a skillet and set aside. Add 1/2 cup dairy free butter to the pot you cooked potatoes in and 1/2 diced yellow onion let cook until translucent on medium high heat. Add in 1/2 C flour and mix vigourlosuly, let cook for 30-45 seconds. Next slowly pour in 2 Cups of veggie broth and then 1 cup of non dairy milk. I used unsweetend almond milk. Add in 1 cup of plain cashewgurt which is a cashew based yogurt. I used the brand foragers, this is whats going to make it creamy so don't skip this part. 1 tsp seasoned salt, 1/4 tsp pepper, 1/4 tsp garlic powder, 1/2 tsp dried tyme. Turn off heat and add in potatoes, vegan chicken, and 2 cups of frozen veggies. Mix then take out your pie crust. I used premade pie crust from pillsbury and had it sitting out 15 mins before use to get to room temp. Fold bottom layer over pie pan then add filling. Add the top layer dough and cut around the ends off with a knife then roll the bottom layer crust over the edges. Bake at 425 for 30 mins or until golden brown.

свернуть