03 Jan

Vegan Chik’n Pot Pie

Lissa Coffey

Lissa Coffey

Lissa Coffey
1 pack Gardein Scallopini cut into 1/4 cubes

1 cup onion, diced

1 cup diced potato or sweet potato

1 cup frozen peas (frozen is fine)

3/4 tsp thyme

3/4 tsp sage

3/4 tsp sea salt

1 tbsp nutritional yeast flakes

1 tbsp Bragg’s liquid aminos

3 tbsp olive oil



1/2 cup flour

1/2 cup Earth Balance Butter

4 cups vegetable broth or vegan chicken broth


Pepperidge Farm Puff Pastry

Pre-heat oven to 375 degrees

1. Brown Gardein Scallopini in a saute pan with 1 tablespoon of olive oil.

2. Season with salt and pepper.

3. Remove from pan and set aside.

4. In a 5.5qt stock pot, cook onions in olive oil for 3 minutes and add potato, sage, thyme, salt and pepper.

5. Continue to cook for 5 minutes. Put the Gardein chicken and peas into the pot.

In a separate pan, make the roux: melt the stick of butter, and then add the mix the 1/2  cup of flour.  When well combined add the broth until well mixed and boiling.  Then whisk in the yeast flakes and Bragg’s.

7. Add the roux a bit at a time and continue to cook as sauce begins to thicken.

8. Stir in Gardein Scallopini, Bragg’s liquid aminos and peas.  Pour mixture into a large shallow pan.

9. Top the pan with puff pastry sheets.

10. bake for 35-40 minutes, until hot and bubbly and pastry sheets are golden brown.


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