Name: Vegan Chicken Pot Pie
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Flour tortilla - 1 (10 inch); Soy Flour - Whole AMI - ⅔ cup; Vegetable broth, divided - 1 ⅓ cups; Worcestershire sauce - 2 teaspoons; Garlic salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Frozen peas and carrots - 2 cups; Seasoned chicken-style vegetarian strips (such as Lightlife Smart Strips®) - 2 (6 ounce) packages; Chopped celery - ½ cup; Chopped leeks - ⅓ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Chicken Pot Pie

1. Flour tortilla - 1 (10 inch)

2. Soy Flour - Whole AMI - ⅔ cup

3. Vegetable broth, divided - 1 ⅓ cups

4. Worcestershire sauce - 2 teaspoons

5. Garlic salt - 1 teaspoon

6. Ground black pepper - 1 teaspoon

7. Frozen peas and carrots - 2 cups

8. Seasoned chicken-style vegetarian strips (such as Lightlife Smart Strips®) - 2 (6 ounce) packages

9. Chopped celery - ½ cup

10. Chopped leeks - ⅓ cup

How to cook deliciously - Vegan Chicken Pot Pie

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Place tortilla in the bottom of a 9-inch pie dish.

3. Stage

Mix 2/3 cup soy flour, 1/3 cup broth, Worcestershire sauce, garlic salt, and pepper together in a small bowl until it looks like peanut butter.

4. Stage

Combine frozen vegetables, vegetarian strips, celery, leeks, and remaining vegetable broth in a pan over high heat; cook until veggies are soft, 5 to 10 minutes. Add soy flour mixture. Mix everything together, adding a little more flour if you'd like it thicker. Pour into the pie dish.

5. Stage

Bake in the preheated oven until hot and bubbly, 25 to 30 minutes. Let sit for 5 minutes before serving.