Ingredients
Scale
- 1 vegan pie shell (9–10 inches)
- 2 cups cooked vegan chicken-style pieces
- 2 medium carrots, cut into half-moons or small dice
- 1/2 cup sliced celery
- 1/2 medium-large onion, medium diced
- 1 tsp minced garlic
- 6 tbsp plant-based butter
- 1/3 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp dried thyme
- 1 1/2 cups vegan vegetable broth
- 1 cup frozen peas
- 2/3 cup vegan heavy cream or substitute
- 2 to 3 cups prepared vegan stuffing (unbaked, homemade or packaged)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, melt plant-based butter and sauté diced onion, carrots, celery, and garlic until softened (5–7 minutes).
- Stir in flour, salt, pepper, and thyme; cook for one minute. Gradually whisk in vegetable broth until slightly thickened.
- Fold in peas and vegan chicken-style pieces; remove from heat.
- In a baking dish, layer half of the filling, followed by the vegan stuffing, then the remaining filling on top.
- Cover with the pie shell; trim excess dough and cut slits for steam.
- Bake for 45 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg