I have developed so many varieties of Chex Mix that picking a favorite would be like choosing a favorite dog. Just search “Chex Mix” here on the Blooning Platter for a mix for every mood.
This year’s iteration was inspired by all the ingredients and flavors of pot pie–even the pie crust, which is perhaps the best part–but also carrots, cirn, onions, potatoes, and peas.
When you whip up a batch–ideal to have in the oven while you are doing other tasks, as it only needs three stirs over the course of an hour–remember to thaw and bake the pie crust pieces first. I remove a crust from its foil pan and thaw in microwave, as collapsing is exactly what you want in order to cut it.
Enjoy this mix for Happy Hour and car trips, as well as gift-giving.
Happy Holidays!
Chick-Un Pot Pie Chex Mix
1/2 cup vegan butter, cut into chunks
1 tablespoons Liquid Aminos vegan Worcestershire, or soy sauce
1 tablespoon poultry seasoning
1 tablespoon ground celery seed
1 tablespoon nutritional yeast
1 tablespoon garlic powder
1 tablespoon onion powder
1 vegan pie crust, thawed, cut into small rectangles, and baked at 450 degrees for 10 to 13 minutes or until golden brown
6 ounces (half of 12-ounce box) Corn Chex
8 ounces (2-4 ounce bags) potato sticks or straws
1-7.25 can roasted pecan halves
5 ounces (about half of a 9.9-ounce can) Wasabi peas
Approximately 1.5 ounces carrot-flavored & orange-colored chips from bag of veggie snack chips like Good Natured brand Veg-ables (approximately one-third 4.5-ounce bag)
1-6 ounce can French Fried Onions
Preheat oven to 250 degrees. Combine butter, Liquid Aminos, and all spices in large roasting pan and place in oven to melt butter. Stir to combine. Gently stir in remaining ingredients, one at a time. Roast for 1 hour, stirring every 15 minutes. Remove from oven, cool, and package as desired in airtight containers.
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