Name: Vegan Not Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 pie or 8 servings
Cuisine: American
Ingredients: 1 pie crust recipe below; 1/2-1 bag vegan chicken tenders, cooked; 4 TB vegan butter; 1/3 cup onion, chopped; 2 cloves garlic, minced; 1 cup carrots, chopped; 1/2 cup celery, chopped; 3/4 cup peas *optional; 2 medium potatoes, chopped; 2 cups vegetable broth or bullion; 1 cup vegan milk; 3/4 tsp pepper, ground; 1 tsp salt; 1/2 tsp poultry seasoning; 1/3 cup all purpose flour

*This post may contain Amazon affiliate links, meaning if you choose to buy something off of one of my links, I may get a small compensation (at no extra cost to you). I will never recommend something I don't believe in.

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Chicken pot pie has always been one of my favorite dishes. Maybe it’s the pie crust, I do have a thing for pie crust, whatever it is it’s delicious. And this vegan not chicken pot pie will never make you miss the real thing. My husband has never been a big fan of chicken pot pie, but he enjoys this one.

The only bummer about pot pies is they can be a little time consuming. They aren’t a throw it together quick kind of meal. But it’s a perfect make ahead meal where if you have time in the morning and not in the evening you can whip this up and then have a hearty dinner on the way to soccer practice. This can last more than one meal in my house which is a bonus for me.

I have a super easy pie crust recipe. If you are intimidated on making your own crust you can always buy it, but this one is SO easy and I know you can do it!

What do you need for this vegan not chicken pot pie?

vegan butter
onion
vegetable broth
plant milk
celery
carrots
peas
potatoes
garlic
salt + pepper
poultry seasoning
oil
vegan chicken nuggets
flour

How do you make this delicious pie?

You’re going to start by making your pie crust. This is quite easy. Start by getting a small bowl of ice water and set aside. Take a bowl and mix your dry ingredients. Make a well in the dry ingredients and then pour your oil and water, stir with a wooden spoon until just combined. It’s similar to making biscuits you don’t want to overwork the dough. This recipe yields two pie crusts. Cover the bowl and let sit while you do the other work, or you can make this last, whichever works for you.

Cook your fake chicken. You can either use the whole bag or half depending on how full you want your pot pie. Once they are done cut them into bite sized pieces.

Now let’s get chopping. Chop up all your vegetables and potatoes into bite sized pieces. Get a sauce pan and throw you vegetables, except for the onion and garlic. This taste best if you use a vegetable broth or bullion, but plain ole water works as well. You’ll want to cook these until they are fork tender, but not overly tender. They will still cook some in the oven.

Start making your sauce. Take a pan and cook the onion in the vegan butter until soft then add the garlic and cook for about 30 seconds. Now add your seasoning and the flour. Whisk quickly to get a roux like you are making gravy. Add part of your milk and stir until you’re not dealing with flour clumps. Then add the rest of your liquid. Stir until it starts to thicken.

Then add your chopped cooked vegan chicken and cooked and drained vegetables and stir. Add salt and pepper to taste.

Now split your pie dough in even halves. Take a Silpat and roll your pie crust out I always use saran wrap between the crust and the roller to prevent sticking. Spray the pie plate with cooking spray and then fold out your pie crust dough evenly. Add the filling and then do the same with the other crust, but placing it on top. Cut slits in the top of the pie crust so the air has somewhere to escape.

Bake this pie at 400 degrees for 30-35 minutes. Let cool before serving, pot pies seem to retain a lot of heat for a while.

What’s your favorite pot pie? Let me know in the comments!