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!
Print
Pin
Servings: 6 servings
Video
Equipment
- deep dish pie pan, casserole pan, or large oven-proof skillet
Ingredients
- 1 sheet nondairy puff pastry thawed; see notes
- 4 tablespoons vegan butter
- 1 small white or yellow onion diced
- 2-3 stalks celery about 1 cup diced
- 2 medium carrots about 1 cup, peeled and diced
- 3-5 cloves garlic minced
- 1/4 cup all-purpose flour
- 1/3 cup dry white wine optional
- 1 1/2 cups chicken-style vegetable broth see notes
- 1 cup cashew cream recipe follows; or sub unsweetened plant milk
- 1 teaspoon poultry seasoning see notes for substitutions
- 12 oz vegan chicken chopped
- 1/2 cup frozen peas
- 1/2 teaspoon kosher salt plus extra to taste
- black 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.
Make the Filling
- Preheat oven to 400°F.
- Melt vegan butter in a skillet over medium 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, or 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.
- 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.
- Stir 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.It will thicken quickly if using homemade cashew cream. Store-bought plant milk tends to have less thickening power, so it may require a few extra minutes. Let it simmer until the filling is as thick and creamy as you like.If you prefer a slightly thinner consistency, feel free to add in an extra splash of broth.
- 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.
Top the Pot Pie
- If you prepared the filling in a cast iron or other ovenproof skillet, you can bake it directly in this. Otherwise transfer the pot pie filling into a deep dish pie pan or casserole dish.
- 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 escape.Check the notes if you'd like to substitute biscuits or pie crust for the puff pastry.
Bake the Pot pie
- Bake for 30-40 minutes, until pastry is puffed up and evenly golden brown and edges are bubbly.
- If using pie crust instead of puff pastry, you may need to loosely tent the edges with foil (or a pie shield) about 20 minutes in.
Notes
Ingredient Notes
- Chicken-style veggie broth: Edward & Sons and Better Than Bouillon make my favorite options. 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 notes on other vegan chicken alternatives like soy curls.
- 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.
- Vegan-friendly puff pastry: Some brands of puff pastry, such as Pepperidge Farm, are "accidentally" vegan.
Substitutions
- Pie crust option: You can also prepare this with refrigerated or homemade pie crust. You can do a top and bottom crust, or just a top crust. If using a bottom crust, I recommend increasing the temperature to 425°F to help it get crisp rather than soggy. Then just adjust cook time as needed till the pie crust is golden brown.
- Biscuit option: You can top the pot pie with canned or homemade biscuit dough. Use about 8 biscuits. Just adjust the cook time as needed till your biscuits are perfectly golden brown.
- 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. Or make your own combination based on your favorite herbs.
- Regular vegetable broth: If you don't have chicken-style veggie bouillon, you can use regular broth, but it will taste a bit less savory. You'll want to add a bit of extra salt, or even add in a splash of soy sauce to boost the umami.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.