Ingredients

1 batch Soy Curl Chicken* (or about 1.5 pounds of your favorite Vegan Chicken)
1 Tbsp Olive Oil
3 Shallots (diced, finely)
1 stalk of celery (diced, finely)
2 carrots (diced, finely)
350 g Baby Yukon Gold Potatoes (diced, finely)
5 cloves Garlic (minced)
Splash of White Wine (optional)
1 Tbsp Italian Seasoning
.25 tsp of red pepper flakes
112 g Vegan Butter
60 g Flour
710 - 950 ml Vegan Chicken Broth (or Veggie Broth)
240 - 475 ml Plant Milk (unsweetened)
1 Tbsp Dijon Mustard
60 g Vegan Parmesan (or 2 Tbsp Nutritional Yeast)
50 g Chopped Spinach (or Frozen Peas)
Salt & Pepper to taste

Steps

Make the soy chicken

First, cook up your vegan chicken. Like I said, you can use anything you like, but I'm using my Soy Curl Chicken. Set aside.

Make the biscuits

This is a good time to cook the Biscuits too. You can also take a shortcut and use Canned Biscuits or Puff Pastry.

Vegetable preperation

Prep the veggies. Cut them as described in the description.

Saute the vegetables

Next get a skillet. Heat it over medium heat, then add in 1 Tbsp of cooking oil. Add the diced potatoes and shallots and stir. Cook for 8 – 10 minutes or until shallots have softened and gone translucent.

Making a roux

Toss in the 1/2 cup of vegan butter and stir to melt it. Then add in the Calabrian Chiles (or Red Pepper Flakes) and Italian Seasoning. Stir to combine.

Cooking the pot pie

Next add in Vegan Chicken Broth, Plant Milk, Dijon Mustard and Vegan Parmesan. Start with 3 cups of broth and 1 cup of plant milk, and add more if needed after we add everything else in.

Bringing it all together

Once potatoes are cooked through, add in the spinach, followed by the reserved vegan chicken. Stir to combine. If the mixture feels to thick, add in enough broth or milk until it’s at your desired thickness.