Vegetarian Chicken Pot Pie Stickers

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First, make the filling — By cooking the filling (mushroom based) it brings out the meatiness in the mushrooms.
• 3 portobello mushroom caps, really finely diced
• ½ onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup shredded cabbage
• 1 tsp olive oil
• 1 ½ tsp vegetarian chicken base (powdered)
• salt and pepper to taste
In a large pan over med-high heat, cook the mushrooms in the oil until very well caramelized.
Add onion to pan, reduce heat, and cook onions until translucent or lightly brown.
Add garlic and carrots.  Cook until fragrant. 
Add Peas and shredded cabbage. Cook until peas are thawed.
Add vegetarian chicken base. Stir to combine.
Add salt and pepper to taste. Set aside.
Next, make the gravy — In the same pan, to deglaze all the goodness off the pan.
• 2 tbsp butter
• ½ onion, diced
• 2 tbsp flour
• ¾ cup fake chicken stock or vegetable stock
• ¾ cup of cream
• 1 tbsp soy sauce
• 1 tsp garlic powder
• salt and pepper to taste
In the pan, cook the onion in the butter until translucent.   
Add the flour, cook until the whole mixture is pasty.
Add the stock and milk, stir, scraping bottom of pan until gravy begins to thicken.
Add soy sauce, garlic powder, salt and pepper. 
Set aside (keep warm over low heat).
Next, Fill Pot Stickers
• Won ton/Pot Sticker wrappers (the round kind)
• Filling
• Water or egg wash to seal
• Spoon filling into middle of pot sticker. Unless you’re an expert, use a little-;less filling than you think you need
• Brush edges with water.
• Crimp to seal.
• Next, Cook Pot Stickers – These can be steamed, deep fried, or pan fried.
• 2 Tbsp butter 
• 1 tbsp veg oil
In a saute pan with a lid, melt butter and vegetable oil together. When hot, add the pot stickers.  
Cook on one side until golden brown, then flip with tongs/ spatula and cook other surfaces until whole potsticker is golden brown.
Turn to low heat, cover with lid and cook an additional 2 minutes.
Serve. Can be stored in the freezer for up to 6 months.


Each week on Food Deconstructed, chef Adrian Bustamante deconstructs one of the world’s favorite foods to its basic parts puts them back together in exciting, unexpected, and sometimes strange ways.  Tune in each week to see if your food gets deconstructed and to see what Adrian transforms it into. 

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nnaenae says:

This looks amazing! I really want it to be vegan though. And possible with less oil and butter

CB 33 says:

Anyone miss the guitar tutorials???

Lev Konstantinovich says:

i thought pot pie means its with cannabis haha

Яна Масорина says:

The recipe is amazing, I can even turn it into a vegan dish. But the background music is too loud in my opinion 😉

Eudora K says:

ok that's pretty cool but… Im i the only one who freaking don't understand where the music vid are ?! o.o

Daysi B says:

Can't wait to make it! I'm always looking for new vegetarian dishes to make 😋

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