Chicken Pot Pie


  • 6 vegetarian chicken bouillon cubes
  • 6 c. water
  • 1 medium onion, diced
  • 2 c. carrots, sliced
  • 1 c. celery, sliced in ¼ inch-sized pieces
  • 1 tsp. dried or fresh parsley
  • 2 c. Soy Curls (or favorite gluten product)
  • 1 c. frozen peas
  • 2 c. potatoes, peeled and diced
  • 1 recipe Flaky Pie Crust
  • 4 Tbsp. cornstarch
  • 4 Tbsp. cold water


  1. In a large stock pot, combine water, vegetarian bouillon cubes, onion, carrots, celery, parsley, and Soy Curls. Bring to a boil, then turn down to medium-low heat maintaining a slow simmer.
  2. Cook until vegetables are almost tender then add potatoes. Cook additional ten minutes or until potatoes are tender. Add frozen peas.
  3. Mix cornstarch and water together and add to stockpot. Cook until thickened, hot and bubbly.
  4. Pour into a 2 quart casserole dish. Cover top with crust, flute edges and bake in a 375 degree oven for 45 minutes to 1 hour, or until crust is golden.
  5. Serve with salad and homemade wheat bread!

* Once the filling is thickened it is done at this point, so if you chose not to put a crust on it, you could actually serve it just the way it is as a stew. Or, instead of a crust, try mixing up a batch of biscuits to put on top. Bake until biscuits are done, and serve hot! There are just so many options for this recipe . . . all equally delicious!

Browse Cook(s): Brenda Walsh
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.