This Festive Ritz x Daring Plant Chicken Pot Pie is the perfect comforting meal for the holiday season. Its rich and creamy Plant Chicken filling, with sautéed onions, carrots, and mushrooms seasoned with marjoram, is topped with a golden, crumbly crust of buttery Ritz crackers and breadcrumbs. Baked to perfection, this pot pie delivers fall flavors with a delightful, crispy topping.
4Serves
20 minCook
15 minPrep
Heat the oven to 400°. In a 10- or 12-inch ovenproof frying pan or large saucepan, melt 3 tablespoons of the vegan butter over moderate heat. Add the onion and carrots and cook, covered, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms, 1/4 teaspoon of salt, and pepper. Cook, covered, stirring occasionally, for 5 minutes longer.
Stir the flour into the vegetables. Whisk in the broth, vegan cream, marjoram, and the remaining 1/2 teaspoon salt. Bring to a simmer and continue simmering until the sauce starts to thicken, about 2 minutes. Remove from the heat and add the Daring Plant Chicken. If using a saucepan, pour the mixture into an 8-by-12-inch baking dish. Bake in the oven for 8 to 12 minutes.
While pie is baking heat a medium saucepan, melt the remaining 2 tablespoons of vegan butter. Remove from the heat and stir in the crumbled ritz. Remove the pie from the oven and sprinkle the buttered ritz in an even layer over the chicken mixture. Broil in the oven on high until the crumbs begin to brown, 1 to 2 minutes (keep an eye on it so doesn’t burn).