This may sound strange until you try it, but I could serve you this dish and you’d think it’s real chicken in this pot pie. Being a vegetarian doesn’t mean you cannot eat traditionally meat-driven dishes, you just have to find tasty substitutes. Quorn has some great chicken substitutes for pot pies, chicken parmigiana, and more (especially if you have a soy allergy).
Grab yourself a good bottle of Chardonnay, make this for dinner on a chilly day, and enjoy!
Vegetarian Chicken Pot Pie
- 1 bag of Quorn Chik’n Tenders
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups vegetable broth
- 2/3 cup milk
- 9 inch unbaked pie crust (have extra…make 2)!
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in vegetable broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 35-40 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Tip: We doubled the sauce as many folks stated it was too dry following the original recipe above. Although you will have excess sauce, it’s worth it. I was shocked at how tasty and creamy the sauce was.
A full-bodied Chardonnay with hints of oak, and a slightly buttered mouthfeel.
Recommendation - MacMurray Ranch Sonoma Coast Chardonnay (2008)
Wine Advocate: 90
Wine Spectator: 87
Price: Roughly $16.00