Vegetarian Chicken Pot Pie is a delightful twist on a traditional favorite, blending the classic comfort of a pot pie with the health-conscious and ethical benefits of a meat-free lifestyle. Packed with rich flavors, tender vegetables, and a delectable crust, this version has become a favorite in our omnivorous-vegetarian household.
A winter comfort food tradition
Ever since I can remember, chicken pot pie has been more than just a meal to me; it's a cherished winter tradition. It's like a cozy blanket in food form, perfect for chilly days. Every bite is just pure comfort.
Achieving authentic chicken mouthfeel in vegetarian 'chicken' pot pie
In this recipe, I use Quorn Meatless ChiQin Pieces, a plant-based product that remarkably replicates the mouthfeel of real chicken. Mouthfeel refers to the physical sensations in the mouth produced by a particular food—its texture, consistency, and how it feels as you chew it. This similarity in mouthfeel is crucial because it ensures that the vegetarian version of the pot pie doesn’t lose the comforting and hearty qualities that are characteristic of the traditional chicken pot pie.
Crafting the perfect vegetarian 'chicken' pot pie texture
Quorn ChiQin is made primarily from mycoprotein, a protein-rich food source derived from a natural fungus. To achieve a taste and texture that resembles real chicken, Quorn uses a combination of seasoning and texture innovation. The mycoprotein base provides a meat-like texture, which is key to mimicking the fibrous, tender quality of chicken. Seasonings and natural flavors are then added to give it a taste profile similar to that of chicken.
Tips for cooking other dishes with plant-based chicken
- Season well: Plant-based chicken often benefits from extra seasoning. Don't hesitate to use herbs, spices, marinades, or sauces to enhance its flavor.
- Cooking time: Generally, plant-based chicken requires less cooking time than real chicken. Be mindful not to overcook it, as it can become tough or rubbery.
- Texture matching: Different brands offer varying textures, so you might need to try a few to find your favorite.
- Preparation method: Consider how you prepare it. Sautéing, grilling, or baking can all give different and delightful results. Some products may work better in certain recipes than others. If the plant-based chicken is frozen or refrigerated, prepare it according to package instructions. Some products may benefit from being sautéed first to enhance their texture and flavor.
- Mix with other ingredients: Plant-based chicken often works best as part of a dish with other ingredients. Mixing it into stews, pies, or stir-fries can help it absorb flavors and improve its overall texture.
- Resting: Just like traditional meat, letting it rest for a few minutes after cooking can improve the texture and eating experience.
- Sauce compatibility: Plant-based chicken can be quite absorbent. Using it in recipes with sauces or gravies can help keep it moist and flavorful.
- Nutritional balance: While plant-based chicken is a great protein source, make sure your meal is nutritionally balanced with vegetables, grains, or legumes.
- Experiment: Don’t be afraid to experiment with different cooking methods and recipes. Plant-based chicken is quite versatile and can surprise you with how well it adapts to various culinary styles.
- Umami boost: Adding a bit of nutritional yeast or a splash of soy sauce to the filling can enhance the umami flavor, compensating for the lack of meat.
- Vegetable variety: Consider adding more vegetables to the filling for additional flavor and texture. Mushrooms, for instance, can add a meaty texture and rich flavor.
Vegetarian 'chicken' pot pie perfection: tips for a flawless crust and flavorful filling
- As with any pot pie, watch the crust closely while baking. Cover the edges with foil if they brown too quickly.
- Ensure the pie crust is vegan if you’re making a vegan pot pie. Many store-bought crusts are vegan, but always check the ingredients. Alternatively, make your own using plant-based shortening or butter.
- Before assembling the pie, taste the filling and adjust the salt if necessary. It should be slightly more seasoned than you think it needs, as the crust will balance it out.
Must-try vegetarian 'chicken' pot pie
This dish beautifully blends tradition with innovation. Featuring Quorn Chiqin offers a fantastic way to enjoy the familiar, comforting flavors of Southern cuisine in a health-conscious, plant-based form. Whether you're a seasoned vegetarian, exploring meat alternatives, or simply looking to add a delicious new recipe to your repertoire, this dish is sure to impress. Its rich flavors, satisfying texture, and wholesome ingredients make it a perfect choice for family dinners or a cozy night in.
Join us on our plant-based journey
Stay tuned for more recipes and tips on incorporating plant-based alternatives into your everyday meals. Remember, every dish is an opportunity to explore new flavors and make memories around the table. Please don’t forget to tag us in your culinary creations on social media. We can’t wait to see what delicious dishes you come up with. Happy cooking! 🌱🍝👩🍳👨🍳
Recipe
Vegetarian 'Chicken' Pot Pie
Equipment
- skillet
- 9-inch pie plate
Ingredients
- 2 tbsp. olive oil
- 2 tbsp. butter unsalted
- ½ cup yellow onion diced
- 1 stalk celery diced
- ¼ cup all purpose flour
- ½ tsp. salt
- ¼ tsp. black pepper
- 1½ cups vegetable broth organic
- 3 cups Quorn Meatless Diced ChiQin Pieces (12-oz. bag)
- 2 cups frozen mixed vegetables thawed
- 2 frozen Pillsbury pie crusts thawed
Instructions
- Preheat the oven to 375℉ (190°C).
Make the Filling
- In a large skillet, heat the olive oil and butter over medium heat until the butter melts.
- Add the diced onion and celery to the skillet and sauté for 5-7 minutes until the onions are soft and translucent, stirring frequently.
- Sprinkle the flour, salt, and black pepper over the onions and stir well. Cook for 1-2 minutes. This cooks out the raw taste of the flour and helps thicken the sauce.
- Gradually add the vegetable broth and turn the heat down to a simmer. Simmer for 5–10 minutes, stirring frequently to avoid lumps and ensure even thickening.
- Add Quorn Meatless ChiQin and mixed vegetables to the skillet and stir to combine.
- Cook for another 5 minutes until the ChiQin is heated through.
Assemble the Pie
- Use butter or cooking spray to lightly grease the bottom of the pie plate. Gently press the pie crust into the bottom and sides of the plate. See Notes below for tips on transferring the dough.
- Leave about an inch of dough hanging over the edge of the plate. Trim any excess beyond that with a knife or scissors.
- Pour the Chiqin and vegetable mixture on top.
- Roll out the other pie crust and place it over the filling.
- Trim the excess dough so that there's only about a half-inch extending beyond the edge of the pie dish.
- Press the top and bottom crusts together around the rim of the pie dish. Use your fingers or a fork to pinch or crimp the edges together. This seals the two crusts and creates a decorative edge.
- Use a sharp knife to make several small slits in the top crust. These vents allow steam to escape during baking and prevent the crust from becoming soggy.
Bake the Pie
- Bake in the preheated oven for 30–40 minutes. Remember, oven temperatures can vary, so it's a good idea to start checking your pie around the 30-minute mark. The key indicators of doneness are a gold-brown crust and a filing that's hot and bubbly.
- Let the pie cool for at least 10 minutes before serving.
Notes
Dough Tips
- Avoid stretching the crust dough, as it can shrink back while baking.
- For a golden, glossy finish, you can brush the top crust with an egg wash (a beaten egg mixed with a little water or milk).
- To prevent the crust edges of your pie from burning, you can use a simple yet effective method involving aluminum foil. Here's a quick how-to video.