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–+ servings
Vegan chicken pot pie in white pie dish.

Vegan Chicken Pot Pie

Keri Bevan
This hearty, comforting vegan chicken pot pie is bursting with flavor and texture. It's filled with tender potatoes, carrots, peas, and meaty chunks of chicken substitute, and topped with a golden, flaky puff pastry crust.
5 from 25 votes
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Course dinner
Cuisine American
Servings 6 servings
Calories 428 kcal

Ingredients
 
 

For The Vegan Chicken Pot Pie Filling

  • 1 cup potatoes diced
  • 1 cup carrots chopped
  • 1 cup of green peas
  • 1 cup onions diced
  • 1 cup celery diced
  • 1 cup mushrooms chopped
  • 1 ½ cups vegan chicken substitute such as soy or seitan, diced
  • ¼ cup all-purpose flour
  • ¼ cup vegan butter
  • 3 cups vegetable broth
  • 1 cup unsweetened almond milk or any plant-based milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

For The Puff Pastry Crust

  • 1 sheet puff pastry thawed if frozen * see note 1

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large pot or skillet, melt the vegan butter over medium heat. Add the onions, celery, and mushrooms, and sauté until they're softened.
  • Add the flour to the pot and stir well to create a roux. Cook for a couple of minutes to eliminate the raw flour taste.
  • Slowly whisk in the vegetable broth and almond milk to the pot, ensuring there are no lumps. Continue stirring until the mixture thickens.
  • Add the potatoes, carrots, peas, vegan chicken substitute, thyme, rosemary, salt, and pepper. Stir to combine everything evenly. Allow the mixture to simmer until the vegetables are tender.
  • Once the filling is ready, transfer it to a a standard 9-inch (23 cm) pie pan. If you prefer to use a casserole dish, opt for one that's approximately 9x9 inches (23x23 cm) or a similar size to maintain the thickness of the filling and crust.
  • Roll out one sheet of puff pastry to fit the top of the pie dish. You can use a little flour to prevent sticking.
  • Place the rolled-out puff pastry over the filling, covering it completely. Trim any excess pastry hanging over the edges. Press the edges of the puff pastry against the rim of the pie dish to seal it.
  • Optionally, you can brush the top of the puff pastry with a little plant-based milk for a golden finish. Cut a few slits in the puff pastry to allow steam to escape during baking.
  • Bake in the preheated oven for 20-25 minutes or until the puff pastry is puffed and golden brown.
  • Allow the vegan chicken pot pie with puff pastry to cool for a few minutes before serving.

Notes

  • Use thawed but cold puff pastry. Take it out of the fridge about 10 minutes before rolling it out to make it easier to handle. But you want it as cold as possible when baking to get maximum rise.
  • Gluten Free: For a gluten-free version of the pie, you can find gluten-free puff pastry at some specialty stores. Ensure the store-bought version is labeled gluten-free, or use a gluten-free puff pastry recipe in place of regular puff pastry. You will also need to substitute the all-purpose flour in the filling for a gluten-free flour. Ensure the vegan chicken substitute and other ingredients are also gluten-free, and follow the rest of the instructions as outlined in the original recipe.

Nutrition

Calories: 428kcalCarbohydrates: 41gProtein: 14gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 874mgPotassium: 442mgFiber: 5gSugar: 6gVitamin A: 4083IUVitamin C: 21mgCalcium: 89mgIron: 3mg
Keyword vegan chicken pot pie, vegan pot pie
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