• 1 package Abbot's Butcher Chopped "Chicken"
  • 2 celery stalks
  • 1/2 medium yellow onion, chopped
  • 2-3 carrots, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 large russet potato, peeled
  • 3/4 cup frozen peas
  • 1-3 cups regular unsweetened almond milk
  • 2 T extra virgin olive oil
  • 2 T vegan butter
  • 3-4 T all-purpose flour
  • 1 T fresh sage
  • 1/2 T fresh thyme
  • 3/4 T fresh marjoram
  • 3/4 T fresh rosemary
  • sea salt and cracked black pepper
  • vegan friendly brioche buns or croissants


  • Chop celery, onion, carrots and potato (peeled) into small pieces that are all the same size. Add everything to a pot over medium heat with your olive oil, and saute until translucent and fragrant.
  • Push the vegetables to one side of the pot, add a little more oil if needed - and then add your "Chicken". Cook until slightly browned, mixing in with the vegetables and adding your herbs when almost finished.
  • Add in vegan butter, and once melted, your flour and stir to combine. Slowly add in the almond milk, 1 cup at a time, while bringing the mixture to a boil. Give the mixture a few minutes to thicken but adjust the flour / milk ratio until you get the gravy to be to your liking. Although - a thicker gravy works best here to hold up in the sandwich.
  • Add in your frozen peas, salt and pepper to taste, and allow to cook for about a minute until the peas are warmed through.
  • While that's cooking, toast your buns.
  • When ready to serve, add a healthy scoop of the pot pie mix.