Description
This Vegan Chicken Pot Pie is the ultimate comfort food, featuring a creamy vegetable filling loaded with potatoes, carrots, peas, mushrooms, and tender vegan chicken substitute, all topped with a flaky golden puff pastry crust.
Ingredients
- For the Filling:
- 1 cup potatoes, diced
- 1 cup carrots, chopped
- 1 cup green peas
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup mushrooms, chopped
- 1 1/2 cups vegan chicken substitute, diced
- 1/4 cup all-purpose flour
- 1/4 cup vegan butter
- 3 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper, to taste
- For the Crust:
- 1 sheet puff pastry, thawed if frozen
Instructions
- Preheat the oven to 425°F (220°C).
- Melt the vegan butter in a large skillet or pot over medium heat. Sauté the onion, celery, and mushrooms until softened.
- Stir in the flour and cook for 2 minutes to form a roux.
- Gradually whisk in the vegetable broth and almond milk until smooth and thickened.
- Add the potatoes, carrots, peas, vegan chicken substitute, thyme, rosemary, salt, and pepper. Simmer until the vegetables are tender.
- Transfer the filling to a 9-inch pie dish or similar casserole dish.
- Roll out the puff pastry and place it over the filling. Trim the edges and press to seal.
- Brush the pastry with a little plant-based milk if desired and cut a few slits in the top.
- Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
- Let the pie cool for a few minutes before serving.
Notes
- Use cold, thawed puff pastry for the flakiest crust.
- Brush the pastry with plant-based milk for a beautiful golden finish.
- For a gluten-free version, use gluten-free puff pastry and gluten-free flour.
- Ensure your vegan chicken substitute is gluten-free if needed.
- Store leftovers in the refrigerator for up to 4 days and reheat in the oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American