I don’t remember having pot pies as a kid. Unlike most people, this is not a dish I have been enjoying my whole life. I recently got a new cookbook (Vegan Cooking for Carnivores by Roberto Martin – he is the chef of Ellen + Portia) and found this recipe. It sounded hearty and filling (which it was) and different from my usual meals.
It was super easy to make and there’s something about personal size meals like this that makes me feel fancy and chef-y! I used my Rachel Ray ramekins for this and the size was perfect.
I could not find pie crust in sheets so I got a pack of frozen pre-made pie shells, kept them in the fridge. This way I could take them out of their foil pie tin and cut them into the pieces I needed. I didn’t do anything cute with the crust but it wouldn’t be difficult.
This dish can be made vegetarian (vegan really) or you can make it with actual chicken and chicken broth. My recipe and experience are only with the vegetarian version.
21 Day Fix Chicken Pot Pie Container Count:
red: 1 (chick’n patties)
yellow: 1 (pie crust)
green: 1 (peas, carrots, onions, celery)
teaspoons: 1.5 (oil)
*the broth counts as 3/4 of a green and I am not counting it since it works out to be .19 a green, the flour counts as a yellow but only .09 of a yellow per pie, so again I am not counting this.
Serves 4 servings
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 tbsp olive oil
- 1 white onion, diced
- 6 celery stalks, diced
- 3 garlic cloves
- 6 tbsp whole wheat flour
- 3 cups broth made from Better Than Bouillon No Chicken Base
- 10 oz frozen peas + carrots
- 1 package Gardein Chick'n Scallopini, defrosted and cut into chunks
- 1 package pie crust (2 crusts per pack)
- salt + pepper
- optional butter
- Preheat oven to 420 degrees.
- In a medium/large pot, heat oil until hot.
- Add onions and celery and cook until translucent.
- Add garlic, cook for 1 minute.
- Add flour and stir for 2 minutes.
- Add the broth a little at a time, scraping any flour off the sides and bottom.
- Let simmer until sauce has thickened.
- Stir in the peas & carrots and chicken chunks.
- Season to taste with salt & pepper.
- Remove from heat.
- Spray ramekins with cooking spray.
- Cut pie crust about 2" bigger than your ramekin.
- Spoon 1/5th of mixture into each ramekin.
- Cover with pie dough, crimping edges.
- optional place a small pat of butter on top of each pot pie.
- Place ramekins on a cookie sheet and bake for 20 minutes, until crust is golden brown.