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RECIPE
17 INGREDIENTS14 STEPS1HR 20MIN

Vegan Chicken Pot Pie

4.7
3 Ratings

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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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.
1HR 20MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3 Tbsp
Coconut Oil
1
Small  Onion , chopped
2 cloves
Garlic , minced
1 cup
Carrots , chopped
1 stalk
Celery , chopped
1
Small  Potato , diced
4 cups
Vegetable Broth
or No-Chicken Broth
1/2 cup
Unsweetened Soy Milk
1 tsp
Dried Thyme
1 cup
or Fresh Green Peas
2 cups
Chicken Seitan , chopped
or Vegan Protein of Choice
to taste
1 pckg
Vegan Puff Pastry
2 Tbsp
Vegan Butter , melted
or Aquafaba

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Nutrition Per Serving

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CALORIES
1054
FAT
63.1 g
PROTEIN
34.3 g
CARBS
89.0 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Heat Coconut Oil (3 tablespoon) in a large saucepan over medium heat.

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Nutrition Per Serving
Calories
1054
% Daily Value*
Fat
63.1 g
81%
Saturated Fat
21.7 g
108%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
89.0 g
32%
Fiber
8.0 g
29%
Sugars
8.8 g
--
Protein
34.3 g
69%
Sodium
1835.6 mg
80%
Vitamin D
--
--
Calcium
109.5 mg
8%
Iron
6.2 mg
34%
Potassium
453.3 mg
10%
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