Vegan’s Chicken Pot Pie Empanadas

Vegan’s Chicken Pot Pie Empanadas is a nice pie to make your day cool. Just follow these steps to prepare this delicious pie.

Serve: 7 – 8

Ingredients

  • Vegetable broth – 2 1/2 cups 
  • Flour – 1/2 cup 
  • Nutritional yeast – 1/4 cup 
  • Garlic (minced) – 1 pc 
  • Oil – 1/2 cup
  • Frozen or Canned and drained corn – 1/2 cup 
  • Frozen or canned and drained diced carrots – 1/2 cup 
  • Frozen or canned and drained peas – 1/2 cup
  • Vegan crescent roll dough – 2 cans
  • Vegan chicken (cut into tiny cubes) – 1/2 lb. 

Method

  1. Heat your oven to a temperature of about 350°F.
  2. Put your flour into a large pot and stir continuously over low amount of heat until lightly toasted.
  3. Add oil and stir continuously to make a roux.
  4. Then slowly whisk in the broth and nutritional yeast.
  5. Add the vegetables, garlic, and vegan chicken.
  6. Cook for about 8  to 10 minutes, or until heated through.
  7. Separate the vegan crescent roll dough pieces.
  8. Place a spoonful of the filling on one piece of dough and place another piece of dough on top.
  9. Press the edges together with a fork to seal.
  10. Bake for about 15 to 20 minutes, or until golden brown.


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