Let’s Bake Together: Plant-Based Chicken Pot Pie

    Hey everyone! I’m Becca and I recently started working at WholeFoods Magazine. I have always been really into food and trying out different recipes, especially for baking. Since I’ve started here at the magazine, I’ve been exploring natural and organic products and the recipes that come with them, and I'm going to share my results with you. I hope you enjoy reading these with me. Maybe you’ll find a new recipe or food that inspires you, too. Let’s Bake Together!

    Growing up, one of my favorite dinners was the classic chicken pot pie. I remember my mom making it in the kitchen and me always asking if I could crimp the top of the crust. When it came out of the oven, the crust was flaky, and the filling bubbling over. Daring’s Plant Chicken Pot Pie’s makeover of the iconic dish brought me back to those childhood memories, cooking in the kitchen with mom. 

    The recipe for the pot pie was very straight forward. I loved the usage of fresh veggies (except for the frozen peas). A one-stop-shop, everything was thrown in the skillet a few steps at a time. This made cleanup move super fast. The pie was made in a cast-iron skillet, but if you don’t have one you can just use a regular pie pan. I’d recommend cooking the filling in a skillet first, and then transferring it to a pie dish. 

    Before starting the filling, you first need to cook up the protein. The plant-based chicken was nice and crisp after about 6-7 minutes on medium heat. The filling called for cashew milk, which I was unable to find at my local store. I substituted it for almond milk, which seemed to work fine. Adding some lemon zest at the end brightened up the dish. If you don’t want an added sweet note, you can omit this part. 

    When I took the pie out of the oven, I noticed it was darker than I would have liked it to be. If you see this starting to happen, you can cover it with tinfoil to prevent excess browning. 

    After letting it cool for about 10 minutes or so, it’s ready to enjoy! 

    Being a fan of the classic pie, I was worried how I would feel about this healthified version, but tasting the fresh herbs and veggies in each bite was refreshing. The Daring Plant Chicken mimicked the same great taste of regular chicken but the texture was a little more chewy. While I may not be converted (yet!) to plant-based, the pie was a success and well received. 

    I also tasted the Breaded Plant Chicken Pieces and enjoyed them as a healthy midday snack. The outside was crunchy and it provided great flavor. Daring also offers Cajun and Lemon Herb flavors. To learn more about their offerings and company, go here to check out their website. 

    If you make this, feel free to share it with us on any of our socials. Stay tuned next month for another delicious bake. Happy Baking!