More Great Recipes: Gluten-Free | Main Dish | Vegetarian

Vegetarian “Chicken” Pot Pie

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Why I Love This Recipe

This is our go-to vegetarian entrée for Thanksgiving each year — perfect for our home’s vegetarian (me!) and a great side dish for any omnivores we are hosting! It's my mother (Kim Scudera)'s adaptation of (our Aunt) Mary Maggi's chicken pot pie recipe? Rev. Catie Scudera

Ingredients You'll Need

Filling Ingredients
1 box Morningstar (or equivalent) sausage patties, thawed and crumbled
1 stick butter (8T) (with extra available as needed)
1/3 cup flour
¼ tsp. salt and pepper
1 ¾ cup Kitchen Basics vegetable broth
1 box Quorn Naked Chicken (or equivalent) cutlets, thawed and cubed
2/3 cup milk
1 10-oz. package frozen peas, thawed
1 recipe Savory Crust (below)
Savory Crust Ingredients
1 cup flour
1 tsp. celery seed
½ tsp. salt
1/8 tsp. paprika
1/3 cup shortening


Preheat oven to 425. In skillet, melt 4T butter, and brown “sausage.” Add “chicken” and cook until everything is hot and “chicken” begins to brown. Remove to bowl and set aside. In same skillet melt the remaining 4 tbsp. butter. Blend in flour, salt and pepper. Whisk in broth and milk. Cook and stir until thickened and bubbly, then one minute more. Add sausage, chicken and peas to sauce. Pour into shallow baking dish.

For Crust:Combine flour, celery seed, salt, paprika. Cut in shortening. Sprinkle with 2 tbsp. water, mixing with fork until moistened and clinging together. Roll to 1/8 inch thick. Top pot pie filling, as directed above. Any extra pastry can be rolled out, cut into sticks and baked at 425 for 15 minutes.

Top with pastry, slit top, and bake for 25 to 30 minutes, with a cookie sheet on the rack below to catch any drips!

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