Vegan Chicken Pot Pie Recipe

Melt the butter in a large pan or pot. Add the vegetable stock thyme and bay leaves and stir in the milk pepper and sea salt. Stir in the flour and cook for another 3 minutes stirring occasionally.

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Add diced celery onion and garlic and sauté for 3 5 more minutes until they start to take on some color.

Vegan chicken pot pie recipe. You must be a vip subscriber or coaching client to access this page. In a large saucepan heat 3 tbsp coconut oil in a large saucepan over medium heat. Make the pie crust.

In a large bow mix the dry ingredients and stir with a fork slowly drizzling in the olive oil. Add 1 cup carrots 1 celery stalk and 1 small chopped potato and saute until tender. Adjust any other seasonings as desired.

Stir in 1 3 cup fresh or frozen peas to finish it off. Melt the vegan butter in a large pan over low to medium heat and add the onion carrots celery and garlic. Stir in the peas.

Hummus crusted tofu march 10 2018. Add the vegetable stock thyme and bay leaves and stir in the milk pepper and sea salt. Cook for around 5 minutes or until the vegetables are tender.

Melt the vegan butter in a large pan over low to medium heat and add the onion carrots celery and garlic. Pour the filling stew into a 2 quart baking dish and top with biscuit rounds from my fluffy vegan buttermilk biscuit recipe you can find it by clicking here. Lower the heat and allow the mixture to cook at a low simmer for about 15 minutes stirring occasionally until the veggies are tender and the sauce has thickened up a bit.

Then slowly add the warm water and knead by hand until you get a firm and moist dough. Whisk in the seasonings onion powder garlic powder sage and thyme and cook for 2 mins. Stir in the flour and cook for another 3 minutes stirring occasionally.