Plant Based Chicken Pot Pie

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How Much Chicken/protein Can I Have If I Follow The Plant Paradox Protocol


Contrary to what some people may think, the Plant Paradox is a low to moderate animal protein protocol, with Dr. Gundry personally encouraging a vegetarian/flexitarian diet. The general rule is 8oz a day, 4oz per serving, if you are in Phase 1 and Phase 2 of the Plant Paradox program .

If you transition to Phase 3, when you can introduce some high protein lectin food, pressure cooked, such as beans and lentils, you should be able to reduce your animal protein to 2oz daily.

I love the below food pyramid created by Dr. Steven Gundry for a visual representation of how much low to moderate animal protein means. As you can see poultry is toward the tip of the pyramid , while red meat is all the way at the top .

Yes A Cheesy Biscuit Topping Is Superior To Pie Crust

Buttery pie crust may be the traditional pot pie topper, but take one bite of these cheesy herb biscuits and youll agree that a quick homemade biscuit is the superior option. Drop biscuits are my preference for topping savory pot pies because its easy to add flavor to the pillows of dough with very little effort.

Remember: drop biscuits are the absolute easiest biscuits you can make. Grate that small hunk of cheddar cheese hiding in the refrigerator drawer, sprinkle in some garlic powder from the pantry, then stir in some chopped fresh thyme leaves to marry the flavors of the topping and filling. Then, use a large spoon or ice cream scoop to drop the shaggy dough atop the veggie-packed filling.

How To Make Vegan Pot Pies

To make the crust, add the buckwheat flour, ground flaxseed, salt, tahini and water to a mixing bowl. Mix together until a dough forms.

Roll out the dough into a sheet about 1/4 inch in thickness. Place the pot youre using upside down on the sheet and cut around the edges. Repeat until you have enough circles for the amount of pot pies you are making. Set aside.

Preheat the oven to 170 degrees C/340 F. Meanwhile, using your hands or a fork, break apart the jackfruit pieces.

Add the garlic powder, leek, bell pepper, oyster mushrooms and jackfruit. Cook, stirring frequently, for around 5 minutes, until the mushrooms shrink down.

Pour in the veggie stock together with the buckwheat flour, green peas, dried basil and cumin. Season to taste with salt and pepper. Lower the heat, and simmer on a low-medium heat, stirring occasionally, for around 7-10 minutes, until the sauce thickens.

Distribute the filling evenly between soup bowls or ramekins. Cover with the dough circles and press down firmly around the edges.

Bake in the oven for 18-20 minutes, until the crust is golden. Serve straight away, or store in the fridge for up to 4 days, reheating as needed.

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Review: Marie Callender’s Plant Based Pot Pies

This morning I saw that Marie Callender’s has new plant based pot pies out! I raced to the store , so that I could get one to try for lunch. My daughter also got one to try.

I was happy to see that they were $2.91 each, which was not a bad price. They offered a veggie chick’n one and a veggie “beef” one, both made with plant based meats from gardein. I like most gardein products, so I figured that part would be good. We got one of each and headed home.

Being “plant based” I just ignorantly assumed it was vegan. I should know better. For years, when something was “plant based” it was vegan. But that definition has been twisted and stretched over the years. When I got home I looked at the package and saw that they are vegetarian, not vegan. Okay, I wasn’t thrilled with that, but wasn’t going to waste them either. We were still going to try them for lunch.

As we ate, we were reading the box more. We saw what the nutritional breakdown was. Yikes! One pot pie is considered two servings! So a pot pie ends up being around 1,000 calories, 50 some grams of fat, and over 1,500 mg of sodium. Wow. I wasn’t thrilled to see that info, and neither was my daughter . We both ate around half of the pot pie and didn’t want anymore. We were not fans.

Posted on 08/14/2020|Permalink |

Food History Friday: Chicken Pot Pie

Marie Callender

A pot pie is a type of pie consisting of a flaky pastry top and bottom pie crust and a filling in the middle. Pot pies can be made with a variety of savory fillings: poultry, chicken, beef, seafood or event plant-based.

In the United States, chicken and beef are the most common pot pie fillings and many recipes vary significantly in their ingredients and preparation. Some people live by the fact that potatoes belong in their chicken pot pie and some people disagree.

The pot pie is believed to have originated in Ancient Greece and were called Artocreas. An Artocreas is different than the present-day pot pie in that this featured an open pastry shell, but still had a combination of protein and vegetables. The settlers who came to America in the 18th century took their pot pie recipes with them when they moved west. This is a great example of how American food developed because of immigrants and their recipes from the homeland, and we appreciate it!

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Where To Get The Pasture

As mentioned above, most of the time farms supplement their chickens with lectin food such as non-GMO corn and oats, and that might be the best you can find. I buy most of my poultry from Burgundys Local, a store in Dallas that sells local 100% grass-fed beef, lamb, pasture-raised pork and partners with local farms for pasture-raised chickens and eggs. I know for sure they are supplemented with non-GMO corn and oats, but Ive decided thats good enough for me. But there are options for everyone, and most of these responsible farms deliver across the country.

I put together the below list with places where you can find pastured chicken, no matter where you are in the US. If you are outside the US, check your Farmers Markets, locate and talk to local farmers around you. Find out how they raise their poultry .

Chances are you will find something good enough. If not, maybe raising your own chickens is something you would like to consider . I grew up on a farm, where we raised chickens, ducks, turkeys, geese, etc. I know its possible if you have the land and you love the farm life.

Whether You Like Your Vegan Pies Sweet And Served With Ice Cream Or Savoury And Smothered In Gravy These Vegan Pie Recipes Are Sure To Hit The Spot

Pies are a staple among most British family dinner tables, and there are some wonderful vegan pie recipes that you just have to try.

Prefer to stick with tradition and opt for a savoury pie topped with pastry and filled with mock meats? Weve got plenty of meat-free pie recipes for you to try.

Looking for sweet vegan pies filling with chocolates and fruit and wrapped up in sugary pastry? Youll find our pick of the most delicious plant-based pies for dessert right here.

Packed with flavour, veggies and meat alternatives, as well as sweet and fruit fillings, these vegan pie recipes will leave you stuffed and satisfied.

Also Check: 6 Inch Glass Pie Plate

The Best Vegan Pot Pie

Posted on

If you spend all your time before the holidays dreaming of the amazing foods you are going to cook up with the least amount of effort to impress those you love, put this vegan Pot Pie on your list.

It has a beautifully golden crust that makes the most delicious crispy, crackly sounds as you cut into it, and best of all you don’t actually have to make it–you can simply use storebought puff pastry.

Underneath that crunchy goodness is a bubbling, steaming, nutritious stew of veggies flavored with fragrant herbs that’ll take you all of 15 minutes to put together. And you can toss into it cubes of tofu or vegan sausage to make it even more nutritious and filling.

I love pot pies with a passion, and so do many of you. Many moons ago I shared with all of you my vegan Mushroom Pot Pie and dozens of readers have written over the years to tell me it had been a lifechanger, literally. For many, it has become a Thanksgiving recipe tradition. I’ve even seen copycat versions of it pop up on so many vegan blogs since.

This pot pie, I promise, is just as good. Try it once and you’ll be making it over and over.

Vegan Not Chicken Pot Pie

The Best Homemade Plant-based Chicken Pot Pie Recipe: No Oils, Butter or Processed Flour

Yield: Prep Time: Cook Time: Total Time:

This vegan chicken pot pie has all the flavor. It has a flakey crust, delicious filling and the family will beg for more.

  • 1 pie crust recipe below
  • 1/2-1 bag vegan chicken tenders, cooked
  • 4 TB vegan butter
  • 2 cups vegetable broth or bullion
  • 1 cup vegan milk
  • 1/3 cup all purpose flour

Read Also: How To Make Shepherd’s Pie Easy

Tips For The Perfect Vegan Pot Pie

Not a fan of mushrooms? Just replace it with more vegetables, or look further up what you can use instead

Just use your favorite short crust pastry or puff pastry, I love it with puff pastry or the given shortcrust pastry recipe.

If it has to go fast, just prepare the filling up to two days before. During the day, you only have to fill the pan and bake.

If you do not have enough dough or it is too much for you in the pie, just leave out the bottom crust and just cover the pie with the dough

Use at least a 1.4 quart casserole dish for this pot pie if you do not use a bottom crust.

I use a round glass casserole dish with a capacity of 1.6 quart with bottom crust.

If your mold is well filled, place baking paper under the casserole dish, it may drip during baking.

Plant Paradox Recipes With Pasture

If you are reading this, chances are you have started the plant paradox protocol and you are confused about what chicken or poultry is plant paradox compliant and where to get it from. Or, you are just looking for more ideas on how to make lectin-free, plant paradox approved recipes using pasture-raised chicken.

Ive been following the Plant Paradox protocol since August 2017. This is one of the most frequent questions I see in forums and on social media. I hope this article will clarify most of your questions related to chicken and poultry and will help you cook some yummy food.

Read Also: Whole Foods Vegan Apple Pie

How To Make Chicken Pot Pie Soup

STEP 1: Preheat the oven to 425° Fahrenheit. Cook the chicken breasts on a baking sheet for 25 – 30 minutes, until cooked through. Once cooled, shred the chicken. .

STEP 2: Add the butter to a large pot or dutch oven over medium heat. Once melted, cook the onion 3 – 4 minutes, until translucent. Add the garlic and cook for 1 minute more.

STEP 3: Add the broth and diced potatoes to the pot. Bring to a boil and then turn the heat down to simmer, covered, for 15 – 20 minutes, until the potatoes are tender. Stir occasionally.

STEP 4: Add half of the potatoes with 2 cups of milk to a blender or food processor and blend until smooth. You can also mash the potatoes by hand, but the texture will not be as creamy.

STEP 5: Add everything to the pot, including the pureed potatoes, shredded chicken, and remaining ingredients: frozen vegetables and seasonings. Simmer over medium heat for 10 minutes, uncovered, and stirring frequently so that the soup does not stick to the bottom of the pot.

STEP 6: Serve & Enjoy! Taste and season with additional salt and pepper if preferred. Serve warm, optionally topped with fresh parsley and a side of bread, biscuits or crackers.

Chicken Pot Pie Recipe

The Best Homemade Plant
  • At 425°, preheat the oven. In a large saucepan place the potatoes and carrots with water. Boil them until they tender.
  • Heat butter in a large skillet over medium heat and onion to tender.
  • In the skillet stir flour with broth accordingly and then add milk. Boil for 5 minutes then add chicken, peas, corn, and potato mixture heat for some time.
  • In a pie plate trim and add chicken mixture with flour mixture and seal the edges accordingly.
  • For 40 minutes bake the pot pie or until it will turn light brown.
  • Before you serve cool for some time.
  • Finally, Chicken Pot Pie is ready. Make it at your home and I bet that this will be your favourite pie.

    Also Check: Ready Made Gluten Free Pie Crust

    How Do You Make Vegan Pot Pie

    First, make your pie crusts . You will need a double recipe.

    Line a 9-inch pie crust with one of the crusts, wrap one in plastic wrap and chill them both in the fridge while you make the filling.

    Make the filling in a large skillet, then fill the pie crust with it. Roll out the other crust and carefully cover the pie with it. Trim the excess, and seal with your fingers or a fork. Bake for 45 minutes, cut and serve!

    The Tastiest Veggie Pot Pie

    November 25, 2015Tara

    I know that sometimes when people begin their plant based journey they are concerned that some of their old favourite stand-bys wont taste as good once modified. Well this recipe will put those fears to rest! Ive been making a veggie version of this classic for many years and not only is it cholesterol free and better for you, it is absolutely delicious. My friends and family love this and I bet you will too:)

    Prep all your ingredients and preheat your oven to 425 F . Boil a pot of water and add your chopped potato, carrot and celery and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix. Drain and set aside.

    In a large skillet over medium heat, melt your Earth Balance and cook your onions and garlic for about 2 minutes. Stir in the flour, salt, pepper and celery seed. Slowly whisk in your veggie broth and then your unsweetened plain almond milk. Whisk for about 5 minutes until thickened. Remove from heat and set aside.

    Place your bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.

    Add your boiled veggies to the sauce skillet and mix gently to combine.

    Add your veggie/ gravy mix into the bottom pie crust. Cover with the top pie crust, seal the edges and then cut several small slits into the top of the piecrust to allow steam to escape.

    Bake in the preheated oven for about 30 minutes or until the pastry is golden brown and the filling is bubbly.

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