Chic’ken Pot Pie


Pie dough filled with RollinGreens Chopped Fajita CHIC’KEN, onions, celery, and carrots in gravy. Classic comfort food done vegetarian.

Serves 2-4 People


For Salt & Pepper ME’EAT

  • 1 Bag RollinGreens Chopped Fajita CHIC’KEN
  • 2 cups water
  • 2 tbsp olive oil

For Pie Crust and Filling

  • 2 frozen pie crusts (one pack usually has two crusts)
  • 1 diced onion
  • 2 diced carrots
  • 2 diced celery stocks
  • ¼ cup frozen peas
  • 2 tbsp butter or oil

For the Gravy

  • ½ cup flour
  • 2 tbsp butter or oil
  • 2 cups vegetable stock or water
  • ½ tsp salt
  • 1/8 tsp black pepper


  1. For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed.
  4. For the pot pie, preheat oven to 350 Degrees F. Dice the onion and set aside. Dice both carrot and celery into small cubes and set aside. In a large pan, heat to medium and add butter or oil. Add diced onions to pan and cook until they start to brown. Add carrots to the onions and cook until carrots get a little color. Add celery to pan and cook until most of the moisture is evaporated and add cooked RollinGreens Chopped Fajita CHIC’KEN to pan and stir well. Add in frozen peas and mix.
  5. Place filling into one of the pie pans with dough on the bottom
  6. For the gravy, heat pan to medium and add butter and allow to melt. Add in the flour and stir making a roux. Add vegetable stock or water along with the salt and pepper. Mix well and cook for 3-5 minutes. Add to pie filling and cover with the other pie dough. You may need to re-roll the dough if it breaks apart. Make a couple of slits in top dough for moisture vents.
  7. Bake pot pie for 25-35 minutes or until the top is golden brown.

-Enjoy Chef Ko


Chopped Fajita Plant-Based CHIC'KEN
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