Unleash The Flavor: Try Our Irresistible Chicken Pot Pie Recipe With A Veggie Twist (2024)

What To Know

• This hearty and comforting dish combines the goodness of fresh vegetables, a creamy sauce, and a flaky crust, creating a perfect meal for any occasion.
• Add the sauce to the pot with the vegetables and bring to a simmer.
• For a complete meal, pair the pot pie with a bowl of soup or a piece of crusty….

Craving a classic chicken pot pie but want to make it vegetarian? Our delectable Chicken Pot Pie Recipe Veg All is here to satisfy your taste buds and warm your soul. This hearty and comforting dish combines the goodness of fresh vegetables, a creamy sauce, and a flaky crust, creating a perfect meal for any occasion. With its explosion of flavors and textures, this vegetarian pot pie is sure to become a family favorite.

Ingredients:

1. For the Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup ice water

2. For the Filling:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped mushrooms
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened almond milk
• 1/2 cup nutritional yeast
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions:

1. Prepare the Crust:

• In a large bowl, whisk together the flour and salt.
• Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
• Add the ice water one tablespoon at a time, mixing until the dough just comes together.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling:

• Heat the olive oil in a large pot over medium heat.
• Add the onion and cook until softened about 5 minutes.
• Add the garlic, carrots, celery, and mushrooms and cook until the vegetables are tender about 10 minutes.
• Stir in the peas, corn, black beans, tomatoes, thyme, rosemary, salt, and pepper.
• Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

3. Prepare the Creamy Sauce:

• In a small bowl, whisk together the vegetable broth, flour, almond milk, nutritional yeast, garlic powder, and onion powder.
• Add the sauce to the pot with the vegetables and bring to a simmer.
• Cook, stirring constantly, until the sauce has thickened about 5 minutes.

4. Assemble the Pot Pie:

• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle.
• Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
• Pour the vegetable filling into the pie crust.

5. Bake the Pot Pie:

• Roll out the remaining dough to an 11-inch (28 cm) circle.
• Place the dough on top of the filling and trim the edges.
• Crimp the edges of the dough to seal the pie.
• Brush the top of the pie with milk and sprinkle with salt.
• Bake the pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

6. Let the Pot Pie Cool:

• Remove the pot pie from the oven and let it cool for at least 15 minutes before serving.

Tips for a Perfect Chicken Pot Pie Recipe Veg All:

• Use a variety of vegetables to create a colorful and flavorful filling.
• Don’t overcook the vegetables; they should still have a slight crunch.
• Make sure the sauce is thick enough to coat the vegetables and hold the pie together.
• If the sauce is too thick, add a little more vegetable broth.
• If the sauce is too thin, simmer it for a few minutes longer or add a cornstarch slurry.
• Use a flaky pie crust for the best results.
• Brush the top of the pie crust with milk or egg wash before baking to create a golden brown crust.
• Let the pot pie cool for at least 15 minutes before serving to allow the flavors to meld.

Serving Suggestions:

• Serve the Chicken Pot Pie Recipe Veg All with a side of mashed potatoes, roasted vegetables, or a fresh salad.
• For a complete meal, pair the pot pie with a bowl of soup or a piece of crusty bread.
• Leftover pot pie can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Variations:

• For a vegan version of the pot pie, use vegan butter and milk alternatives.
• Add a cup of cooked lentils or quinoa to the filling for a heartier pot pie.
• Use a different type of pie crust, such as a puff pastry or a filo dough crust.
• Top the pot pie with grated cheese before baking for a cheesy crust.
• Add a dollop of sour cream or yogurt to each serving for a creamy touch.

“The Secret to a Perfect Crust”

The secret to a perfect pie crust is to use cold butter and ice water. This will help to create a flaky crust that is not too tough. Be careful not to overwork the dough, as this can also make it tough.

“The Importance of Simmering the Sauce”

Simmering the sauce allows the flavors to meld and develop. It also helps to thicken the sauce so that it can hold the pie together. If you don’t simmer the sauce long enough, it may be too thin and runny.

“The Perfect Way to Enjoy Chicken Pot Pie Recipe Veg All”

The perfect way to enjoy Chicken Pot Pie Recipe Veg All is to serve it with a side of mashed potatoes and gravy. You can also add a dollop of sour cream or yogurt to each serving for a creamy touch.

Basics You Wanted To Know

1. Can I use a store-bought pie crust for this recipe?

Yes, you can use a store-bought pie crust if you are short on time. However, a homemade pie crust is always better and will give you a flakier crust.

2. What vegetables can I use in this recipe?

You can use any vegetables that you like. Some popular choices include carrots, celery, onions, peas, corn, and black beans.

3. Can I make this recipe vegan?

Yes, you can make this recipe vegan by using vegan butter and milk alternatives. You can also omit the eggs from the pie crust.

4. How long can I store leftover pot pie?

Leftover pot pie can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

5. What are some tips for making a perfect pie crust?

• Use cold butter and ice water.
• Don’t overwork the dough.
• Roll out the dough evenly.
• Crimp the edges of the dough to seal the pie.
• Brush the top of the pie crust with milk or egg wash before baking.

6. What are some variations I can make to this recipe?

• Add a cup of cooked lentils or quinoa to the filling for a heartier pot pie.
• Use a different type of pie crust, such as a puff pastry or a filo dough crust.
• Top the pot pie with grated cheese before baking for a cheesy crust.
• Add a dollop of sour cream or yogurt to each serving for a creamy touch.

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chicken pot pie