This vegan chicken pot pie is a simple and basic comfort food classic! I use frozen puff pastry for the crust for convenience and make the vegan filling with a creamy savoury gravy.
I made this recipe in partnership with Earth’s Own! Thanks for supporting my sponsored content.
Oddly enough, when it comes to a lot of childhood meals, I remember a lot of frozen boxed foods. There was a time where my parents separated and my mom worked long hours. I would be left to my own devices to cook up frozen dinners like pot pie.
Other frozen dinners that I remember fondly and have veganized include frozen lasagna, alfredo pasta, and stroganoff (hamburger helper). Of course, my mom cooked plenty of Vietnamese meals (this stir fry over salad was heavily in rotation) for me, I never held the time on my own against her. In fact, I think a lot of my core memories of my formative years stem from this time.
This recipe was developed thanks to Earth’s Own, who brought back one of my favourite products from their OG plant milk days: their soy milk! I remember back in the day when the only non-dairy alternatives were soy milk. While I appreciate the options nowadays for various allergies or uses, soy milk will always hold a special place in my heart. And I always loved Earth’s Own’s soy milk.
Soy milk, a roux, and vegan chicken bouillon powder is literally the secret sauce to this vegan chicken pot pie. Vegan chicken pot pie is so good because of that creamy, savoury gravy, and the rest is easily veganized. The classic veggies inside of carrots, peas, celery and onion are obviously the same. But I use soy curls here to add a simple and tasty chicken substitute.
As for the crust, you can make your own from scratch. But I’m in my shortcut era where I don’t have time to make things from scratch anymore. So an accidentally vegan puff pastry is my go-to for easy and flaky pie crust.
Vegan Chicken Pot Pie
Ingredients
- 1 package vegan puff pastry thawed
- 1 tbsp vegetable oil
- 1 med onion diced
- 3 ribs celery finely diced
- 2 med carrots finely diced
- 75 g soy curls rehydrated with some hot water and 1 tsp veg chickn bouillon
- 2 tbsp vegan margarine
- 3 garlic cloves minced
- 2 tbsp all purpose flour
- 1 cup Earth's Own soy milk + more for brushing the top
- 2 tbsp vegan artificial chicken bouillon powder mine is from Bulk Barn (+ some for rehydrating the soy curls)
- 1/2 cup frozen peas
Instructions
- Preheat oven to 400F.
- Roll out half the thawed puff pastry to line the bottom of a 9 inch pan. Keep the other half covered and in the fridge until you're ready to assemble.Prick the puff pastry on the bottom and the sides with a fork. Cover with foil and bake for 15 min at 400F. Remove from oven, set aside to assemble once filling is prepared. You may need to reflatten the bottom with a fork.1 package vegan puff pastry
Vegan Chicken Pot Pie filling
- In a large mixing bowl, rehydrate soy curls with some hot water (and optionally for additional flavour, 1 tsp vegan bouillion powder). Weigh down the soy curls with a plate and allow to rehydrate for about 10-15 minutes.75 g soy curls
- Meanwhile, in a medium sized pot over medium heat, preheat the vegetable oil and saute diced onion, celery and carrots until the carrots are tender.1 tbsp vegetable oil, 1 med onion, 3 ribs celery, 2 med carrots
- Make a well in the centre, then add 2 tbsp vegan margarine to melt. Add the minced garlic and let that fry in that butter for about 30 seconds. Then add the all purpose flour.2 tbsp vegan margarine, 3 garlic cloves, 2 tbsp all purpose flour
- Stir the flour into the butter to rehydrate, then a splash of the soy milk to get the flour incorporated. Then give everything a good mix to make sure there are no flour clumps, then add the remainder of the soy milk.1 cup Earth's Own soy milk
- Add 2 tbsp of vegan artificial chicken bouillon powder, and stir to incorporate. The roux should thicken and make a creamy gravy.2 tbsp vegan artificial chicken bouillon powder
- Turn off the heat and add the frozen peas. Stir to heat through, then transfer the filling to the parbaked puff pastry "pie crust". Spread the filling out to evenly distribute.I prefer to add slightly more filling to the outside edges and slightly less in the middle because of structural integrity of the pie, but it doesn't really matter.1/2 cup frozen peas
- Roll out the second half of the puff pastry to cover the filling, and do your best to evenly cover the top. Crimp the sides down with a fork, and cut some steam vents. Brush the top with soy milk and bake at 400F for 25 minutes or until the top is evenly golden.
- Remove from oven and let cool slightly before serving.
Notes
Michelle L Ammons says
This looks so yummy! I always love your posts and
look forward to new content!