Savory ‘Chicken’ Pot Pie

3.4 (10 reviews)
Vegan

Savory ‘Chicken’ Pot Pie

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 3.4/5 based on 10 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 are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind