Vegan Chicken Pot Pie is a delicious and comforting dish that warms your heart and fills your belly! It’s perfect for family dinners or cozy nights in. When you take a bite, you can feel the love in every layer, and it’s easy to make, even on busy days!
Why make this recipe
This pot pie is not just tasty; it’s also a great way to enjoy a plant-based meal without missing out on flavor. It combines hearty vegetables and vegan chicken, all wrapped in a golden crust. When I make this dish, my family loves it, and the leftovers are perfect for lunches. Plus, it’s a fun recipe to get everyone involved in, whether you’re baking with kids or cooking with friends!
How to make Vegan Chicken Pot Pie
Making this Vegan Chicken Pot Pie is a breeze! With just a few steps, you can have a comforting dish that everyone will adore.
Ingredients :
- 1 tablespoon olive oil or vegan butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, diced (optional)
- 1 large potato, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 1/2 cups vegan chicken (store-bought or diced tofu/tempeh)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1 cup unsweetened almond milk (or oat milk)
- 1 tablespoon soy sauce (or tamari for extra flavor)
- 1 tablespoon nutritional yeast (optional for a cheesy flavor)
- 1 sheet of store-bought vegan puff pastry (or pie crust, or use homemade crust)
Directions :
- Preheat your oven to 400°F (200°C).
- Heat olive oil or vegan butter in a large skillet over medium heat. Add the onions and garlic and cook until softened, about 3 minutes.
- Add the carrots, celery, mushrooms, and potatoes and cook for another 5 minutes until they begin to soften.
- Add the vegan chicken, thyme, rosemary, salt, and pepper to the skillet and stir well to combine.
- Sprinkle the flour over the mixture and stir to coat the vegetables and chicken. Cook for 1 minute. Slowly pour in the vegetable broth and almond milk, stirring constantly.
- Add the soy sauce and nutritional yeast (if using), and simmer until the sauce thickens, about 5-7 minutes.
- Stir in the frozen peas and corn and adjust seasoning as needed.
- Pour the filling into a pie dish or a large baking dish. Roll out the vegan puff pastry or pie crust and lay it over the filling. Trim any excess and press the edges down to seal. Cut a few small slits in the top of the crust for steam to escape.
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pot pie cool for a few minutes before serving. Enjoy!
How to serve Vegan Chicken Pot Pie
Serve this Vegan Chicken Pot Pie warm with a side salad or some crusty bread. It’s a crowd-pleaser and perfect for sharing with friends or family.
How to store Vegan Chicken Pot Pie
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave when you’re ready to enjoy it again!
Tips to make Vegan Chicken Pot Pie
- Make sure to chop your veggies evenly so they cook at the same rate.
- Feel free to add other vegetables you love, like green beans or bell peppers!
- For extra flavor, let the filling cool slightly before putting on the crust.
Variation (if any)
You can switch up the filling by using vegan beef or other plant-based proteins. Consider adding different herbs or spices to discover new flavor combinations!
FAQs
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Can I make this pot pie ahead of time?
- Yes! You can prepare the filling and crust ahead of time and assemble it just before baking.
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Is there a gluten-free option?
- Absolutely! Use gluten-free flour for the sauce and a gluten-free pie crust.
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How can I make this dish creamier?
- Add more almond milk or use coconut cream for a richer filling.