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Rebecca Viscomi is the Multimedia Editor at WholeFoods Magazine. She joined the team in 2021, after obtaining her Masters from The College of New Jersey. She brings her passion for natural food and grocery products to the team, as the resident foodie. She graduated in 2014 from Susquehanna University, majoring in Communications. When she's not writing or in the kitchen trying out recipes, Rebecca is spending time with her two dogs, reading, or traveling across the country.

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

January 26, 2022

Rebecca Viscomi

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!