How to Make Delicious Meatless chicken pot pan pie

Meatless chicken pot pan pie. In a medium saucepan, combine the carrots, peas, potatoes and celery. Inspired by the ultimate comfort food—chicken pot pie—this vegetarian pot pie is full of the same hearty, indulgent feel, but with plant-based chick'n. A golden, flaky, made-from-scratch crust envelops tender seasoned Gardein Plant-Based Chick'n, carrots, celery, and potatoes in rich gravy for a meat-free spin on a classic.

Keep this simmering and hot for the next step. Transfer pot pie filling into pie or casserole pan. Cover with defrosted puff pastry sheet and tuck in along the edges of the pan. You can have Meatless chicken pot pan pie using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Meatless chicken pot pan pie

1. It's 1 pound of rice.
2. It's 20 oz of can of cream of chicken soup.
3. You need 1 (12 oz) of can of sliced carrots.
4. Prepare 1 (12 oz) of can of green peas.
5. Prepare 1 (12 oz) of can of great northern beans.
6. Prepare 1/2 of red onion.
7. You need 1 Tablespoon of garlic (i prefer the wet garlic in the jar).
8. You need 8 oz of cheddar cheese (shredded, cubes, doesn't matter).

Cut a few vents in the pastry and brush with a bit of plant milk to encourage browning. This vegetarian chicken pot pie is a budget-friendly, meat and dairy-free take on the classic recipe. It is chock full of vegetables like carrots, potatoes and peas, a rich homemade vegan white stew and a flaky puff pastry. This vegan pot pie recipe is perfect for an easy hearty dinner.

Meatless chicken pot pan pie step by step

1. Boil rice, add cream of chicken to rice when it's done cooking. Turn heat down to medium..
2. Empty canned vegetables into a strainer, and rinse with cold water. Pour into a separate pot from the rice, and heat on medium-high. Chop onion into the mixed veggies. Pour 1/5 cup oil in with the veggies, and stir occasionally..
3. Add garlic to the rice and stir. I added paprika and parsley, and some cumin. But season as you see fit. Turn off your pots, add the cheese to the rice and chicken soup..
4. Serve with the veggies on the bottom, and the rice over it..

In a large pan or pot, cook the vegetables until just cooked (they shouldn't be hard anymore but they also shouldn't be soft). If you decide to use frozen peas add them to the vegetables to cook. When it foams, add fennel, onions, and. Put vegetable stock in a pan & heat to a simmer. It must be boiling when added.