Vegan Chicken Pot Pie
This vegan chicken pot pie has flaky puff pastry with fresh vegetables and vegan chicken in a savory cream sauce. Hearty and comforting!
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Equipment
- deep dish pie pan, casserole pan, or large oven-proof skillet
Ingredients
- 1 sheet vegan-friendly puff pastry thawed
- 4 tablespoons vegan butter
- 1 small white or yellow onion diced
- 1 cup diced celery
- 1 cup diced carrots
- 2-3 cloves garlic minced
- 1/4 cup all-purpose flour
- splash of dry white wine (optional)
- 1 1/2 cups chicken-style vegetable broth see notes for recommendations
- 1 cup cashew cream recipe follows, or substitute your favorite plain, unsweetened plant milk
- 1 teaspoon poultry seasoning see notes for substitutions
- 12 oz vegan chicken-style strips coarsely chopped
- 1/2 cup frozen peas
- salt and pepper to taste
Homemade Cashew Cream
- 1/2 cup raw cashews soaked 4+ hours or overnight
- 2/3 cup fresh water
Instructions
Prepare the Cashew Cream
- Ahead of time, drain the soaked cashews and add to a blender with 2/3 cup fresh water. Blend until completely smooth, and set aside.
Vegan Chicken Pot Pie
- Preheat oven to 400°F.
- Melt vegan butter in a skillet over medium-high heat. (I like to cook everything in a large cast iron skillet so that I can transfer it straight to the oven to bake.)
- Sauté onions, celery and carrot for 3-5 minutes, until onions are translucent. Add garlic and sauté for 1 more minute.
- Sprinkle vegetables with all-purpose flour and stir to coat. Cook for 1-2 minutes, stirring constantly. We simply want to cook out the raw flavor of the flour; we aren't trying to develop any color.
- Optionally, deglaze the pan with a splash (about 1/3 cup) dry white wine. Stir and reduce until most of the liquid is gone — this should take just a minute or two.
- Pour in vegetable broth and stir to dissolve the flour. Scrape up anything that might be sticking to the bottom of the pan.
- Add in the homemade cashew cream (or plant milk) and poultry seasoning (or fresh herbs). Stir to combine.
- Fold in the chopped vegan chicken and peas.
- Allow the filling to come up to a simmer. Reduce heat to low and allow it to simmer until thickened. (This should only take a minute or two if you are using cashew cream. If you used a store bought plant milk, it may take a few extra minutes, as these tend to have less thickening power. Let it simmer until the filling is thick and creamy.)
- This is a good time to taste the filling and add salt and pepper to preference. How much salt is needed will depend on the brand of vegetable broth you're using.
- Transfer pot pie filling into a deep dish pie pan or casserole dish. (If you prepared the filling in a cast iron or other ovenproof skillet, you can bake it directly in this.)
- Cover with thawed puff pastry sheet and tuck in along the edges of the pan. Cut a few slits in the pastry to allow steam to vent.
- Bake for 35-45 minutes, until pastry is puffed up and evenly golden brown and edges are bubbly.
Notes
Ingredient Notes
- Chicken-style veggie broth: Edward & Sons and Better Than Bouillon make my favorite options. You can use regular veggie broth but it will taste less savory. Whichever brand you're using, simply follow the instructions on the package and use as much bouillon as needed to to prepare 1 cup of broth.
- Vegan chicken: Daring makes our favorite — look for their Original Plant Chicken pieces in the freezer section. They come in 8 oz bags, and I use 1 1/2 for this recipe. Check the blog post for thoughts on other vegan chicken alternatives.
- Plant milk: Personally I like to use homemade cashew cream in this pot pie for the creamiest texture and most neutral flavor. However, you can use your favorite store-bought plant milk instead. Just make sure it's something you think will taste good in a savory context — unsweetened oat milk or cashew milk come to mind.
Substitutions
- Other veggies: Feel free to substitute in different veggies of choice, such as leeks, sliced mushrooms, broccoli, green beans, cubed potatoes, corn, etc. If adding mushrooms, you'll want to add them with the onions and cook off as much excess liquid as you can.
- Poultry spice: If you don't have poultry spice on hand, you can substitute in 1/2 teaspoon each of ground dried sage, dried thyme, and dried rosemary. If you'd like to use fresh herbs, you can use 1/2 tablespoon each of chopped sage, thyme, and rosemary.
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