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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Servings: 6 servings
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Equipment
- large oven proof skillet or deep dish pie pan
- high-speed blender for cashew milk
- pastry brush
Ingredients
- 4 tablespoons vegan butter
- 1 white or yellow onion diced
- 2-3 ribs celery diced (about 1 cup)
- 2 medium carrots peeled and diced (about 1 cup)
- 4-6 cloves garlic minced
- ¼ cup all-purpose flour
- ⅓ cup dry white wine optional; see notes
- 1 ½ cups chicken-style vegetable broth see notes
- 1 cup homemade cashew milk (recipe below) or unsweetened plant milk
- 1 teaspoon poultry seasoning see notes for substitutions
- 12 ounces vegan chicken chopped (see notes)
- 1/2 cup frozen peas
- 1/2 teaspoon kosher salt plus more to taste
- black pepper to taste
Topping
- 1 sheet vegan puff pastry thawed (see notes)
- 1-2 tablespoons unsweetened plant milk optional, for brushing
Homemade Cashew Milk
- 1/4 cup raw cashews soaked 4+ hours or boiled 10 minutes
- 3/4 cup hot water
Instructions
Make the cashew milk (if using)
- Drain the soaked cashews and blend with hot water until completely smooth. Set aside.1/4 cup raw cashews, 3/4 cup hot water
Make the filling
- Preheat oven to 400°F.
- Melt vegan butter in a large skillet over medium heat. If you're using cast iron or another oven-safe skillet, you can bake the pot pie right in it.4 tablespoons vegan butter
- Add diced onions, celery and carrot and sauté for 6-8 minutes, or until onions are translucent. Add minced garlic and cook for 1 more minute.1 white or yellow onion, 2-3 ribs celery, 2 medium carrots, 4-6 cloves garlic
- Sprinkle the flour over the vegetables and stir to coat. The flour will form a paste with the butter (a roux). Cook 1-2 minutes, stirring constantly.¼ cup all-purpose flour
- (Optional.) Pour in the white wine to deglaze the pan. Let it reduce until most of the liquid is gone, about 1-2 minutes.⅓ cup dry white wine
- Pour in the vegetable broth and stir thoroughly to dissolve the roux. Use your spoon to scrape up any bits sticking to the bottom of the pan.1 ½ cups chicken-style vegetable broth
- Pour in the prepared cashew milk (or unsweetened plant milk of choice) along with the poultry seasoning, vegan chicken, and peas.1 cup homemade cashew milk, 1 teaspoon poultry seasoning, 12 ounces vegan chicken, 1/2 cup frozen peas, 1/2 teaspoon kosher salt
- Bring the mixture to a simmer, then reduce heat to low and simmer until thickened to your liking (about 3-5 minutes). If it gets too thick, add an extra splash of broth.
- Taste and season with salt and pepper as needed. The amount will depend on your broth.black pepper
Top & bake
- If you aren't baking in the skillet, transfer the filling to a deep dish pie pan or casserole dish.
- Place the puff pastry sheet over the pot pie and tuck in any overhang along the edges of the dish. Cut a few slits in the top of the pastry to release steam. Brush lightly with plant milk for a golden finish.1 sheet vegan puff pastry, 1-2 tablespoons unsweetened plant milk
- Place the skillet or pie pan on a baking sheet (just in case there are any drips). Bake for 35-40 minutes, until pastry is puffed and evenly golden brown, and the filling is bubbling at the edges.
- Let the pot pie rest on the counter for about 10 minutes to help the filling set. Then enjoy!
Notes
Ingredients
- Puff pastry: Some brands, such as Pepperidge Farm, are "accidentally" vegan. Always check the label. Thaw it in the fridge overnight, or on the counter for about 40 minutes, until pliable but still cold.
- Chicken-style veggie broth: Edward & Sons and Better Than Bouillon (Not Chicken) are my favorites. Use as much bouillon as the package calls for to make 1 1/2 cups broth. Regular vegetable broth works too, but it is sweeter and less savory, so make sure to add extra salt or a splash of soy sauce.
- Vegan chicken: Just Meat makes our favorite — look for their 8 oz in the freezer section. I use 1 1/2 bags for this recipe. Check the blog post for notes on other vegan chicken alternatives like soy curls.
- Plant milk: If you skip the homemade cashew milk, substitute something unsweetened and neutral, such as oat or store-bought cashew milk.
- White wine: Optional. Something dry like Sauvignon Blanc or Pinot Grigio works well. Dry sherry works too. If you don't want to cook with wine, just skip it and go straight to the veggie broth.
Substitutions
- Pie crust topping: Use frozen or homemade crust for the top only, or for both top and bottom. If using a bottom crust, bake at 425°F to help the bottom crisp up. Tent loosely with foil if it starts to brown too fast.
- Biscuit topping: Top with about 8 homemade or canned biscuits (Pillsbury Grands! Southern Homestyle biscuits are accidentally vegan — just double-check the ingredients). Start checking at about 25 minutes and remove when they're golden brown.
- Poultry seasoning: Swap in 1/2 teaspoon each of dried sage, thyme, and rosemary, or 1/2 tablespoon each of fresh chopped.
- No faux meat: Use 2 (15 oz) cans of white beans, chickpeas, or butter beans. Drain and rinse thoroughly, and add when the recipe calls for the chicken.
Make Ahead & Storage
- Make ahead: Make the filling up to 2 days in advance and refrigerate in an airtight container. When you're ready to bake, transfer it to your baking dish, then top with the pastry. Add about 5-10 minutes to the bake time since the filling is cold. You may need to loosely tent the pie with foil to keep the pastry from browning too much.
- Storage & reheating: Keep leftovers covered in the fridge for up to 3 days. Reheat in a 350°F oven, loosely tented with foil, for about 15-20 minutes. (You can use a microwave too, but the pastry won't be crispy.)
Nutrition
Calories: 459kcal | Carbohydrates: 36g | Protein: 17g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 940mg | Potassium: 532mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3689IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 4mg
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.