Vegan "Chicken" Pot Pie

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This vegan "chicken" pot pie recipe is so good and it tastes 1,000 times better than the real frozen chicken versions in the freezer section.

Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
5 mins
Total Time:
55 mins
1 9-inch pot pie


  • 1 (10 inch) flour tortilla

  • cup Soy Flour - Whole AMI

  • 1 ⅓ cups vegetable broth, divided

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon garlic salt

  • 1 teaspoon ground black pepper

  • 2 cups frozen peas and carrots

  • 2 (6 ounce) packages seasoned chicken-style vegetarian strips (such as Lightlife Smart Strips®)

  • ½ cup chopped celery

  • cup chopped leeks


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place tortilla in the bottom of a 9-inch pie dish.

  3. Mix 2/3 cup soy flour, 1/3 cup broth, Worcestershire sauce, garlic salt, and pepper together in a small bowl until it looks like peanut butter.

  4. Combine frozen vegetables, vegetarian strips, celery, leeks, and remaining vegetable broth in a pan over high heat; cook until veggies are soft, 5 to 10 minutes. Add soy flour mixture. Mix everything together, adding a little more flour if you'd like it thicker. Pour into the pie dish.

  5. Bake in the preheated oven until hot and bubbly, 25 to 30 minutes. Let sit for 5 minutes before serving.

Cook's Note:

You can cover with a second tortilla if desired to create a double crust pie shell effect.

Nutrition Facts (per serving)

247 Calories
11g Fat
20g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 247
% Daily Value *
Total Fat 11g 13%
Saturated Fat 2g 9%
Sodium 947mg 41%
Total Carbohydrate 20g 7%
Dietary Fiber 6g 23%
Total Sugars 1g
Protein 20g
Vitamin C 7mg 34%
Calcium 81mg 6%
Iron 4mg 22%
Potassium 367mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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