Vegan Pot Pie
This vegan chicken pot pie has all the flavor. It has a delicious flakey crust filling, and the family will beg for more.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: All Recipes
Cuisine: American
Diet: Vegan
Servings: 1 pie or 8 servings
Calories: 268kcal
- 1 pie crust recipe below
- ½-1 bag vegan chicken tenders cooked
- 4 TB vegan butter
- ⅓ cup onion chopped
- 2 cloves garlic minced
- 1 cup carrots chopped
- ½ cup celery chopped
- ¾ cup peas *optional
- 2 medium potatoes chopped
- 2 cups vegetable broth or bullion
- 1 cup vegan milk
- ¾ teaspoon pepper ground
- 1 teaspoon salt
- ½ teaspoon poultry seasoning
- ⅓ cup all purpose flour
Make your pie crust; you need a top and a bottom. This recipe makes a top and bottom, or buy them. Set this aside covered in the fridge until ready to use.
Take a small pot filled with water and boil the potatoes, celery, and carrots until fork tender. This should take about 10 minutes or so. Once done, strain and set aside.
Chop your cooked vegan chicken strips into bite-sized pieces and set aside.
Take a large saucepan and melt the vegan butter on medium-high heat; cook the onions in this until soft, then add the fresh garlic. Add the pepper, salt, and poultry seasoning. Take a whisk and whisk in the flour until it's thickened. Now, whisk in the non-dairy milk slowly while whisking. Once it's getting smooth, add the remaining non-dairy milk and water and whisk until a thicker sauce forms. Add your cooked vegetables and vegan chicken strips. Remove from the heat and set aside.
Roll out your pie crust and line a pie pan. Roll out the second pie crust and set it aside. Place the pot pie mixture into the pie shell. Now top with the remaining rolled-out pie crust, slitting holes in the top for the air to escape while baking. Bake for 30-35 minutes until it's lightly golden brown. Let cool before serving.
Storing- Let this come to room temperature before storing it in an airtight container in the fridge for up to 5 days.
Reheating- You can reheat it in the microwave at 30-second intervals or pop it back in the oven at 300F until warm.
Freezing- This pot pie freezes great. Let the pot pie come to room temperature, then cover it tightly with foil, place it in a freezer-safe sealed container and freeze for up to 4 months. For the best results, let the defrost and heat back up in the oven before serving.
Expert Tips and Tricks-
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- You can use either fresh or frozen vegetables. I prefer using fresh vegetables.
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- To make individual pies, you can. Just use little ramekins, add the filling, then the pie crust on the top, or do a biscuit topper.
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- Yes, you can make this up to 1-2 days before you need it, keep it in the fridge, let it come to room temperature, and bake it. It may take a few minutes longer to bake.
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- If you are intimidated about making your crust, you can always buy it, but this one is SO easy, and I know you can do it!
- You can use a casserole dish, 8x8 pan, or whatever you want. Just accommodate for the baking time when you change the depth of the pan.
Serving: 1serving | Calories: 268kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Sodium: 671mg | Fiber: 4g | Sugar: 4g