To Die For Chicken Pot Pie: 100% Vegan, 99% Fat-Free

My grandmother, bless her heart, used to make chicken pot pie every winter. The aroma of buttery crust and creamy filling would fill the entire house, a comforting beacon against the biting winds outside. While I adored those pies, I knew they were far from healthy. I’ve spent years trying to recreate that nostalgic comfort in a guilt-free way, and after countless attempts, I’ve finally nailed it: a vegan pot pie so delicious, so satisfying, you’ll forget it’s practically fat-free!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Vegan

Ingredients

• 2 (6 ounce) packages vegetarian chicken strips, Lightlife Smart Strips Chick ‘n Style Seasoned Veggie Strips Meat Free (has 0 grams of fat and 14 grams of protein)
• 2 cups peas and carrots
• 1/2 cup chopped celery
• 1/4 cup chopped red bell pepper (optional, for added vitamins and a sweeter taste)
• 1/4 cup sautéed mixed mushrooms (I like crimini, which are tiny portobello mushroom, but whatever mushrooms you like, please use less)
• 1/3 cup chopped leek (or scallion or shallot)
• 1 1/3 cups vegetable stock (which has 0 grams of fat)
• 1/4 cup white wine (totally optional)
• 1 teaspoon garlic salt
• 1 teaspoon fresh tarragon (optional as well)
• 1 teaspoon sage
• 1 teaspoon thyme
• 1 teaspoon white pepper (or black if you prefer)
• 2/3 cup soy flour (for a THICK gravy, if you like yours thinner, don’t use all of this, just use enough until its the consistency you want)
• 2 teaspoons Worcestershire sauce
• 2 low-carb tortillas (as crust)

Equipment Needed

• Large skillet or pan
• Measuring cups and spoons
• Pie dish
• Oven

Instructions

1. In a large pan or skillet, combine the vegan chicken strips, peas and carrots, celery, red bell pepper (if using), sautéed mushrooms, leek, garlic salt, tarragon (if using), sage, thyme, and white pepper with 1 cup of the vegetable stock (and the white wine, if you’ve chosen to include it).
2. Cook on high heat for 5-10 minutes, or until the frozen vegetables are soft and the chicken strips are heated through. This step allows the flavors to meld together beautifully. Stir frequently to prevent sticking.
3. In a separate bowl, whisk together the soy flour, Worcestershire sauce, and the remaining 1/3 cup of vegetable stock until it forms a smooth paste that resembles peanut butter. This mixture will act as your thickening agent, creating a rich and creamy gravy.
4. Add the soy flour mixture to the cooked vegetable and “chicken” mixture in the pan.
5. Stir everything together thoroughly, ensuring that the soy flour mixture is evenly distributed. If you prefer a thicker gravy, gradually add a little more soy flour until you achieve your desired consistency. Remember, it will thicken slightly more as it bakes.
6. Line the bottom of a pie dish with one of the low-carb tortillas. Gently press it into the dish, conforming it to the shape. You may need to trim the edges slightly to fit.
7. Pour the entire contents of the pan into the tortilla-lined pie dish, distributing the filling evenly.
8. If desired, cover the filling with the second tortilla to create a double-crust pie. Again, trim the edges as needed. For a golden-brown top, you can lightly brush the tortilla with a little vegetable stock or non-dairy milk.
9. Place the pie dish in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for approximately 25-30 minutes, or until the crust is lightly browned and the filling is bubbly. Keep a close eye on it during the last few minutes to prevent the crust from burning.
10. Once cooked, remove the pot pie from the oven and let it set for 5 minutes before serving. This allows the filling to thicken further and prevents it from being too runny.

Expert Tips & Tricks

• Sautéing the mushrooms beforehand intensifies their flavor and prevents them from releasing excess moisture into the pot pie filling.
• Adjust the thickness of the gravy to your liking by adding more or less soy flour. Remember that the gravy will thicken as it cools.
• For a richer flavor, consider adding a tablespoon of nutritional yeast to the filling. It provides a cheesy, umami note.
• If you’re short on time, you can use pre-cut vegetables or a frozen vegetable blend.
• To prevent the crust from becoming soggy, make sure the filling is not too watery. You can achieve this by reducing the amount of vegetable stock slightly or cooking the filling for a longer period to evaporate some of the liquid.
• For even browning, rotate the pie dish halfway through the baking time.
• The tortillas can be swapped out with any crust of your choice, whether it is store-bought or homemade.
• If you’d like, add in some diced potatoes or sweet potatoes to add some extra flavor and heartiness.

Serving & Storage Suggestions

Serve this delectable vegan chicken pot pie warm, straight from the oven. It’s a comforting and satisfying meal on its own, but it also pairs well with a simple green salad or a side of steamed vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions, but for a crispier crust, it’s best to reheat it in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes. You can also freeze the pot pie for longer storage. Wrap it tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	129.3 kcal	N/A
Calories from Fat	32 g	N/A
Total Fat	3.6 g	5%
Saturated Fat	0.5 g	2%
Cholesterol	0 mg	0%
Sodium	98.3 mg	4%
Total Carbohydrate	16.4 g	5%
Dietary Fiber	3.3 g	13%
Sugars	1.4 g	5%
Protein	8.4 g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free tortillas or a gluten-free pie crust recipe.
• Different Vegetables: Experiment with other vegetables like broccoli, cauliflower, green beans, or corn.
• Spicier: Add a pinch of red pepper flakes or a dash of hot sauce to the filling.
• Herbs: Feel free to adjust the herbs to your liking. Rosemary, oregano, or basil would also be delicious.
• “Chicken”: If you can’t find Lightlife Smart Strips, use another brand of vegan chicken strips or substitute with cubed tofu or tempeh. Just be sure to adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I make this pot pie ahead of time?
A: Yes, you can assemble the pot pie ahead of time and store it in the refrigerator for up to 24 hours before baking. You may need to add a few minutes to the baking time if it’s cold.

Q: Can I use a different type of flour for the gravy?
A: While soy flour works best for thickening and adding protein, you can experiment with other flours like chickpea flour or all-purpose flour (if not vegan). However, the results may vary, and you may need to adjust the amount of flour used.

Q: What if I don’t have white wine?
A: The white wine is optional, so you can simply omit it. You can also substitute it with a splash of vegetable broth or apple cider vinegar for a similar flavor.

Q: How do I prevent the bottom crust from getting soggy?
A: Make sure the filling is not too watery and that the pie dish is preheated. You can also blind-bake the bottom crust for a few minutes before adding the filling.

Q: Can I freeze the pot pie after it’s been baked?
A: Yes, you can freeze the baked pot pie. Let it cool completely before wrapping it tightly in plastic wrap and then in foil.

Final Thoughts

I truly hope you enjoy this healthier, vegan take on a classic comfort food. It’s a dish that proves you don’t have to sacrifice flavor or satisfaction to eat well. This To Die For Vegan Chicken Pot Pie is a testament to the power of creative cooking and a commitment to nourishing your body with delicious, wholesome ingredients. Give it a try, share your creations, and let me know what you think!