As part of my seasonal ingredients for this month, I decided to use the ALT Chicken that I had and combine it with seasonal kale (add some mushrooms of course) to make a pot pie!
This is would be incredibly easy to make vegan, it just has an egg wash on top of the pastry and I used Creme Fraiche when making the sauce but if you know dairy-free alternatives then this is a tasty vegan meal for you! I made this as a “week-day” meal just to see if it would take a long time, it only took about 50 minutes overall, which includes 40 minutes cooking time! I actually used a BBCGoodFood recipe for a normal chicken pot pie but obviously just used vegan meat, it worked perfectly and my chicken cooked well and blended with the sauce and pastry just right! If you’re looking for a way to maybe use up some ingredients or just treat yourself towards the end of this terrible year, then this hearty meat-free pot pie is definitely the way to go!