Veggie Pot Pie Pasta With Optional Chicken Add In Recipes

PLANT-BASED "CHICKEN" POT PIE

Steps:

• Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.
• Preheat the oven to 425 degrees F (220 degrees C).
• Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.
• Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.
• Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.
• Remove from the oven and let cool for 10 to 15 minutes before serving.

VEGGIE POT PIE PASTA WITH OPTIONAL CHICKEN ADD-IN

Steps:

• Place a large pot of salted water over high heat and bring to a boil. Cook pasta to al dente, per package instructions. Drain and set aside.
• Meanwhile, in a large saute pan, melt butter over medium heat. Add onion, celery, carrots, and butternut squash and cook until onion is translucent and the rest of the vegetables are tender, about 7 minutes.
• Add garlic, thyme, and 1/2 teaspoon salt and saute for another minute, stirring frequently.
• Sprinkle in flour and cook, stirring constantly, for one minute. Continuing over medium heat, slowly add broth, stirring constantly, and bring to a boil. Reduce heat to medium-low and simmer until the mixture thickens, stirring frequently, about 5 minutes.
• Stir in pasta and peas.
• Taste and add additional salt along with freshly ground black pepper, to taste.
• To add meat, scoop about 1 1/2 cups pasta mixture to a separate pan over low heat. Gently mix in 1/2 cup diced, cooked chicken per serving and cook until the entire mixture is heated through.
• Serve immediately.