Ingredients
Scale
- 1 vegan pie crust (9-10”)
- 2 cups cooked vegan chick’n pieces
- 2 medium carrots, sliced
- 1/2 cup sliced celery
- 1/2 medium onion, chopped
- 1 teaspoon minced garlic
- 6 tablespoons vegan butter
- 1/3 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 1/2 cups vegetable broth
- 1 cup frozen peas
- 2/3 cup vegan heavy cream
- 2-3 cups vegan stuffing
Instructions
- Preheat the oven according to your pie crust package instructions.
- Prepare the stuffing as per your recipe or package instructions and let it cool.
- Cook chick’n pieces in an air fryer or skillet until golden; set aside.
- In a skillet, melt vegan butter over medium heat. Sauté onion, garlic, carrots, and celery until softened.
- Stir in flour, salt, pepper, thyme, veggie broth, chick’n pieces, peas, and vegan cream until well combined.
- Pour the filling into the prepared pie crust and top with stuffing.
- Bake according to crust instructions or until golden brown on top.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg