Vegetarian Chicken Pot Pies

Vegetarian Chicken Pot Pies

As days get colder and colder here in Minnesota I was thinking about the ultimate comfort food recipe that everyone loves.. How about some chicken pot pies? 😉

I make mine vegetarian, which means just replacing the real chicken in the recipe with a fake chicken meat (soy chicken). It tastes very good, and I don’t know if it’s just me but after eating it for years I think it tastes very similar to real chicken meat. If you’ve never tried it, do it in this recipe. You won’t even notice the difference.

This is not the healthiest recipe I have, because I do add a bit of flour and butter to make the mixture thicker and tastier. If you can think of how to substitute that for something else (better and healthier) please let me know – I’d love to hear from you! You can comment at the bottom of the page under the recipe card. But I figured, if you have this not very often it’s okay, it’s not like you’re eating it every day 😉 Although, with how tasty it is.. that might be changing..

Here are a few pictures that I thought would be helpful to see of the stages of preparation and cooking:

  1. Pot pies mixture
    Chicken pot pies mixture

2. The mix of flour and butter added to the mixture


3. Filled pot pies

4. Rolled dough tops

5. Covered pot pies, brushed with milk or egg white

6. Baked to perfection

7. Enjoy! 🙂

Vegetarian Chicken Pot Pies
Serves 6
A delicious comfort food fix that's so satisfying on a colder fall days!
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
752 calories
61 g
150 g
43 g
34 g
22 g
451 g
507 g
9 g
1 g
18 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 752
Calories from Fat 381
% Daily Value *
Total Fat 43g
Saturated Fat 22g
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 150mg
Sodium 507mg
Total Carbohydrates 61g
Dietary Fiber 8g
Sugars 9g
Protein 34g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups flour, sifted
  2. 1 Tbsp sugar
  3. 1/2 tsp salt
  4. 12 Tbsp (6 oz.) butter, cubed
  5. 1/4-1/3 cup ice water
  1. 1/2 onion, chopped
  2. 2 Tbsp olive oil
  3. 4 carrots, peeled and chopped
  4. 4 stalks celery, chopped
  5. broccoli, 1 head
  6. 1 cup corn, frozen
  7. 1 cup green beans, frozen
  8. 1 bag fake chicken strips (I use brand "Gardein" but you can use whichever one you like, or sub for real chicken strips)
  9. 8 oz mushrooms, cubed
  10. parsley (optional)
  11. 1 tsp thyme
  12. salt, pepper to taste
  13. 4 Tbsp butter
  14. 4 Tbsp flour
  15. 3 chicken bullion cubes (+3 cups of water)
  1. 1. Mix all the dough ingredients in a bowl in the order listed while making the dough with your hands. Set aside.
  2. 2. Bring olive oil and onion in a large pan over medium heat.
  3. 3. Add carrots, celery and saute for 5 min.
  4. 4. Add broccoli florets. Saute 5 min.
  5. 5. Add mushrooms. Saute 5-10 min.
  6. 6. Add chicken bullion with water and let boil. Once boils lower the heat.
  7. 7. Add frozen veggies and chicken strips.
  8. 8. Add spices (adjust salt and pepper according to your liking).
  9. 9. Add parsley if using.
  10. 10. Mix flour and butter in a small bowl and add to the pot to achieve the desired level thickness.
  11. 11. Preheat oven to 425 F.
  12. 12. Pour the filling into individual pot pie pans.
  13. If using disposable shells no greasing is needed.
  14. If using ceramic or other type of a pan - grease the pans with butter before pouring the filling into them.
  15. 13. Divide your dough into 6 equal balls. Roll each ball into about 6-inch wide circles and cover each pie pan with it, pressing onto the edges to seal the pot. Cut an opening at the top of each pot to let the steam escape.
  16. 14. Brush the tops with milk or egg white.
  17. 15. Bake for 15-20 min. or until the tops are golden brown.
  18. Bon appetit! 🙂
  1. Refrigerate for up to a week. Best when fresh out of the oven.
  2. Enjoy!
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