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Chick’n Pot Pie

This pot pie is from my cookbook Vegan Cooking for Carnivores by Roberto Martin, I have made many recipes in this book but this is one I had been putting off, due to the fact that it had Gardein patties in it, making it a little less healthy.

This recipe took a few times to get right. Practice makes perfect. The pie crust was a bit challenging because I’ve never worked with pie crust before, another challenge was that I never had pot pie ever so I didn’t know what it tastes like or if I would like it. I usually shy away from any frozen veggie and prefer fresh but this recipe has frozen peas and carrots and tasted perfect. There could be a few modifications to make this recipe a bit healthier but all and all it was pretty tasty and I got no complaints. Roberto’s recipes never disappoint.

Chick’n Pot Pie

I hope you enjoy this vegan comfort food as much as I did.
Course: Main Course
Cuisine: American
Keyword: comfort food, family meals, holiday, plant-based, plantbased, raw vegan
Servings: 6 Pies


  • Rolling Pin
  • Ramekins
  • Stock Pot
  • Knives
  • Spatula



  • Preheat the oven to 420ºF.
  • Heat a large soup pot or small stock pot over high heat, add the oil, and wait until it begins to shimmer..
  • Add the onion and celery and cook until translucent. Add the garlic and cook 1 minute more. Add the flour and stir it in with a wooden spoon until well incorporated, about 2 minutes. Add the broth a little at a time and stir, scraping down the sides and bottom of the pot to release any bits of flour.
  • Simmer until the filling has thickened.
  • Stir in the peas and carrots and the cubed Chick’n Scallopini. Season the filling to taste with salt and pepper.
  • Set the filling aside to cool slightly.
  • Set out six entrée-size ceramic ramekins or potpie dishes.
  • On a lightly floured surface, roll out the pie dough and cut it about ½ inch larger than the ramekins you are using.
  • Rub the top of the dough with a little melted vegan butter.
  • Spoon the filling into the ramekins to within ¼ inch from the top.
  • Cover the ramekins with the pie dough, butter side up, and crimp the edges with your fingers.
  • Place the ramekins on a baking sheet and bake them for about 20 minutes, or until the crust is golden brown and crisp.
  • Remove from the oven, allow to cool slightly, and serve.
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