“Chicken” Pot Pie

Vegetarian Chicken Pot Pie Recipe

SERVES 4 – 6


1 cup potato, diced
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1/3 cup melted Soy Margarine
1/2 cup all-purpose flour
2 cups Pacific Natural Foods Organic Vegetable Broth
1 cup Plain Soy Creamer
1 – 1½ teaspoons salt
1/4 teaspoon pepper
1 package Quorn Chicken Tenders (16 oz) (Vegetarian. This can be eliminated to make this recipe vegan)
2 pie crusts (either vegan store bought or your own recipe)
Phyllo Dough


  1. Preheat oven to 400°F.
  2. Saute onion, celery, carrots and potatoes in vegan butter for 10 minutes.
  3. Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly.
  4. Combine vegetable broth and soy creamer
  5. Gradually stir into vegetable mixture
  6. Cook over medium heat stirring constantly until thickened and bubbly
  7. Stir in salt and pepper; add veggie chicken and stir well
  8. Pour into two 9 inch pie tins and top with phyllo dough, brushing veggie butter between layers.
  9. Cut slits in crust to allow steam to escape.
  10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.