Vegan Chicken Pot Pie

Soy Free

Gluten Free

Vegan

GMO Free

Ingredients

Filling

500 grams Nadura* Chicken-Free Mince, defrosted
150 grams Onion, diced
150 grams Carrot, diced
150 grams Potato, diced
120 grams Frozen Peas
15 grams Sunflower/Avocado Oil
15 grams Flour
6 grams Garlic, minced
400 ml Vegetable Broth
230 ml Unsweetened Plant Based Milk
1 gram Dried Thyme
1 gram Dried Rosemary
1 gram Sea Salt
1 gram Ground Black
Pepper (about 1/4 tsp)

Pie Crust

250 grams Vegan Puff Pastry (2 Sheets)
15 grams Plant Based Milk

Chicken-free Mince

Enhance your meals with Nadura* Chicken-Free Mince—24g protein per serving, high in fiber, low in fat, and free from E-numbers, cholesterol, and trans fats, delivering rich umami flavor.

chicken-free Mince

preparation

Procedure for the Filling

Heat the oil in a large skillet or saucepan over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
Add the carrots, peas, and potatoes to the pan. Stir well and cook for another 5 minutes, until the vegetables start to soften.
Add the Nadura* Chicken Free mince and cook for an additional 4 minutes.
Sprinkle the flour over the mixture and stir to coat the vegetables and chicken evenly. This will help thicken the filling.
Gradually add the vegetable broth while stirring to prevent lumps. Stir in the plant-based milk, thyme, rosemary, salt, pepper, soy sauce, and lemon juice.
Bring to a simmer, stirring constantly, until the mixture thickens and becomes creamy (about 5 minutes)
Taste and adjust seasoning as needed.

Procedure to Assemble

Preheat oven to 200°C
Roll out one sheet of puff pastry and place it into a pie dish (about 9 inches in diameter). Press down gently on the edges to fit the shape of the dish.
Pour the prepared filling into the crust, spreading it evenly.
Roll out the second sheet of puff pastry and place it over the filling. Trim any excess dough around the edges and pinch the edges of the crust together to seal
the pie.
Cut a few small slits in the top crust to allow steam to escape while baking.
Brush the top crust with plant-based milk to give it a golden, glossy finish.
Place the pot pie in the preheated oven and bake for 25 – 28 minutes, or until the crust is golden brown and crispy.
If the edges of the crust begin to brown too quickly, cover them with foil to prevent burning.
Serve hot with a side salad