Vegetarian Classic Chicken Pot Pie Filling

Indulge in the comforting flavors of this Vegetarian Classic Chicken Pot Pie Filling, a hearty plant-based twist on a timeless favorite. Packed with a medley of vibrant vegetables including carrots, celery, baby potatoes, and cremini mushrooms, this dish delivers satisfying texture and flavor in every bite. A creamy, herb-infused sauce made with vegetable broth, heavy cream, and a hint of soy sauce ties it all together, creating a rich and savory filling that mimics the nostalgic essence of traditional chicken pot pie. Ready in just 45 minutes, this versatile recipe is perfect for meal prep or as a crowd-pleasing dinner centerpiece. Pair with your favorite vegetarian pie crust and taste the ultimate comfort food, reimagined!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup baby potatoes, diced
• 1 cup frozen green peas
• 8 ounces cremini mushrooms, sliced
• 2 cups vegetable broth
• 0.25 cup all-purpose flour
• 0.5 cup heavy cream
• 1 tablespoon soy sauce
• 1 teaspoon fresh thyme leaves
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 1 teaspoon salt

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook until fragrant, about 1 minute.

Step 4

Add diced carrots, celery, and baby potatoes to the skillet. Cook, stirring occasionally, until the vegetables start to soften, about 8 minutes.

Step 5

Add the sliced mushrooms to the skillet and cook until they release their liquids and begin to brown, about 5 minutes.

Step 6

Sprinkle the flour over the vegetables and stir to coat.

Step 7

Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring to a simmer.

Step 8

Stir in the heavy cream, soy sauce, thyme, oregano, salt, and black pepper.

Step 9

Add the frozen peas to the mixture and cook for an additional 5 minutes, letting the mixture thicken.

Step 10

Taste and adjust the seasoning if necessary. The filling should be creamy but not too thick.

Step 11

Remove from heat and let cool slightly before using in your favorite vegetarian crust for pot pie.

Nutrition Facts

Serving size	(1771.5g)

Amount per serving	% Daily Value*
Calories	1464.0

Total Fat 74.9g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 120mg	0%
Sodium 4386.3mg	0%
Total Carbohydrate 160.3g	0%
Dietary Fiber 32.5g	0%
Total Sugars 37.9g
Protein 37.9g	0%

Vitamin D 22.7IU	0%
Calcium 332.2mg	0%
Iron 11.1mg	0%
Potassium 4240.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 10.3%

Carbs: 43.7%