Vegan Chicken Pot Pie

Hello there, foodies! Today, I’m excited to share with you my take on a classic comfort food – Vegan Chicken Pot Pie. This dish is a must-try for anyone who loves the warm and satisfying feeling of digging into a hearty meal.

I know that making a pot pie from scratch might sound intimidating, but fear not! This recipe is actually quite simple and easy to follow. I’ll walk you through every step of the process, from making the flaky crust to creating the flavorful filling.

The best part about this recipe is that it’s completely plant-based, meaning you can enjoy a delicious pot pie without any animal products. Instead of using traditional chicken, I’ll be using a meat substitute that’s just as flavorful and satisfying.

To create a rich and creamy sauce, I’ll be using a combination of herbs, spices, and plant-based milk. The result is a velvety and decadent sauce that will leave you wanting more.

This Vegan Chicken Pot Pie is perfect for a cozy dinner at home or a special occasion with loved ones. Trust me, once you try it, you’ll want to make it again and again. So, let’s get cooking!

How to Make Vegan Chicken Pot Pie

EQUIPMENT FOR MAKING VEGAN CHICKEN POT PIE

1. 9″ deep dish pie pan, 2qt casserole pan, or 10″ cast iron skillet
2. sauté pan
3. pastry brush for brushing the crust

INGREDIENTS OF VEGAN CHICKEN POT PIE

• 1 sheet vegan-friendly puff pastry such as Pepperidge Farm, defrosted
• 1 medium white or yellow onion diced
• 1 cup diced celery (2-3 stalks)
• 1 cup diced carrots (2-3 carrots)
• 1/2 cup frozen peas
• 4-6 cloves garlic minced
• 12 oz vegan chicken-style strips coarsely chopped
• 1/4 cup vegan butter or olive oil
• 1/4 cup all-purpose flour
• 1 cup vegetable broth preferably chicken-style, such as No Chicken Better than Bouillon
• 1 cup unsweetened plain plant milk (I use homemade cashew cream; see notes for recipe)
• 1 teaspoon poultry spice or any fresh herbs you like
• salt and pepper to taste

INSTRUCTIONS FOR MAKING VEGAN CHICKEN POT PIE

1. Preheat oven to 400°F.
2. Melt vegan butter in a skillet over medium-high heat. (I like to cook everything in a 10″ cast iron skillet so that I can transfer it straight to the oven to bake.) Sauté onions and celery for 3-5 minutes, until onions are translucent.
3. Add carrots and garlic and sauté for an additional 1-2 minutes.
4. Sprinkle vegetables with all-purpose flour and stir to coat. Cook for 1-2 minutes, stirring constantly. We simply want to cook out the raw flavor of the flour; we aren’t trying to develop any color.
5. Add the vegetable broth and stir to dissolve the flour. Scrape up anything that might be sticking to the bottom of the pan.
6. Add in the plant milk and poultry seasoning (or fresh herbs). Stir to combine. The mixture should be quite thick at this point. This is a good time to taste the filling and add salt and pepper to preference. How much salt is needed will depend on the brand of vegetable broth you’re using.
7. Fold in the chopped vegan chicken and peas.
8. If needed, transfer pot pie filling into a deep dish pie pan or casserole dish. If you sautéed everything in cast iron or other ovenproof skillet, you can bake it directly in this.
9. Cover with defrosted puff pastry sheet and tuck in along the edges of the pan. Cut a few vents in the pastry to allow steam to escape. Optionally, you can brush it with a little plant milk to encourage browning.
10. Bake for 35-45 minutes, until pastry is puffed up and evenly golden brown.

VEGAN CHICKEN POT PIE RECIPE’S NOTES

Ingredients Notes

• Chicken-style veggie broth: Edward & Sons and Better Than Bouillon makes my favorite options. You can use regular veggie broth but it will taste less savory.
• Vegan chicken: Daring makes our favorite. Check the blog post for more recommendations.
• Homemade cashew cream: Soak 1/2 cup raw cashews in water for 4+ hours. Drain and blend with 3/4 cup fresh water until completely smooth.

Substitutions

• Veggies: Feel free to substitute in different veggies of your choice, such as leeks, sliced mushrooms, broccoli, green beans, cubed potatoes, corn, etc. If adding mushrooms, you’ll want to add them with the onions and cook off as much excess liquid as you can.
• Frozen veggies: I prefer to use fresh veggies, but you can substitute a 16 oz bag of mixed frozen veggies for the celery, carrots, and peas to save some time.