Vegan Chicken Pot Pie
This Vegan Chicken Pot Pie is a comforting classic with a plant-based twist. It's a savory, hearty dish filled with a creamy vegetable and "chicken" filling, all enclosed in a flaky, golden-brown pie crust.
Ingredients
For the Filling
- 2 cups vegan chicken substitute, cubed seitan, tofu, or tempeh
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, finely chopped
- 1/4 cup vegan butter or margarine
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk almond, soy, or oat
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
For the Pie Crust
- 2 store-bought vegan pie crusts ensure they are vegan friendly
- 1 tbsp plant-based milk for brushing
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the vegan butter over medium heat. Add the chopped onion and garlic, and sauté until they become translucent, about 3-4 minutes.
- Stir in the flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the roux begins to turn a light golden color.
- Slowly whisk in the vegetable broth and plant-based milk, ensuring there are no lumps. Continue to cook and stir until the mixture thickens, about 5-7 minutes.
- Add the diced vegan chicken substitute, carrots, peas, potatoes, dried thyme, salt, and pepper to the skillet. Stir well to combine. Simmer for 10-15 minutes, or until the vegetables are tender and the mixture has thickened to a creamy consistency. Remove from heat.
- Roll out one of the pie crusts and place it in the bottom of a pie dish.
- Pour the vegan chicken and vegetable filling into the pie crust.
- Roll out the second pie crust and place it on top of the filling. Trim any excess dough and crimp the edges to seal the pie.
- Cut a few slits in the top crust to allow steam to escape. Brush the top crust with plant-based milk to achieve a golden-brown finish.
- Place the pie dish on a baking sheet (to catch any spills) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the Vegan Chicken Pot Pie cool for a few minutes before serving. Slice and enjoy!