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VEGAN POT PIE | Vegan Chicken Pot Pie | The Edgy Veg
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Learn how to make classic vegan pot pies, loaded with veggies, faux chicken, and a golden puff pastry crust. This is one of the most comforting recipes for all this cold weather we're having here in Canada.
Although this recipe takes some more time than a traditional soup, it's totally worth it. Perfect for leftover veggies or veggie protein you have in your fridge. This vegan chicken pot pie is loaded with potatoes and veggies served in a creamy gravy, wrapped up in a flaky puff pastry.
You’re probably looking at the ingredient list and method and thinking, “Boy, does this look long and complicated…” and you could not be more wrong. It’s actually really easy! I had some tofurky chicken slices in the fridge so I used that, but you can easily substitute them with your favourite chicken-like substitute or protein. I’ve used seitan, chickpeas and even tofu. I also found a generic-brand no-name puff pastry that is accidentally vegan! Yay!
A lot of the cheaper puff pastries our there use oil or vegetable shortening instead of butter—so look out for that when you’re doing your shop. This vegetarian chicken pot pie is a budget-friendly, meat and dairy-free take on the classic recipe. This vegan pot pie recipe is perfect for an easy hearty dinner.
Preheat your oven to 375F.
In a large saucepan heat 3 tbsp coconut oil in a large saucepan over medium heat. Add 2 minced garlic cloves, 1 small chopped onion and a pinch of salt and cook, stirring constantly for 3 mins. Add 1 cup carrots, 1 celery stalk, and 1 small chopped potato and saute until tender. This should take about 5-7 mins. After 5-7 mins, add ¼ cup + 2 tbsp flour and mix well to coat the veggies. Slowly whisk in 4 cups of no-chicken or vegetable broth, then add ½ cup of soy milk and 2 bay leaves and mix well. Bring the stew to a simmer and cook until thick, about 5 mins.
Add 1 cup of frozen or fresh peas and veggie chicken, and cook until heated through, roughly 5 mins. Taste and adjust salt and pepper to your liking.
Now, divide the stew evenly between 4 lightly greased, oven-safe, soup bowls or ramekins.
Roll out the puff pastry dough and cut into 4 equal pieces, and place them over your bowls or ramekins, and trim off the excess. Then using your fingers, press the edges slightly and brush the tops of the puff pastry with melted vegan butter or aquafaba, and cut 1-3 slits in the top for venting.
Place the bowls onto a baking sheet and bake until the puff pastry is golden brown, roughly 50 mins, check often to avoid burning. I start checking mine at 25 mins and check every 5 mins. All Puff pastry dough is made differently. Remove the baking sheet from the oven and allow the pot pies to cool for a few minutes, then serve.
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Although this recipe takes some more time than a traditional soup, it's totally worth it. Perfect for leftover veggies or veggie protein you have in your fridge. This vegan chicken pot pie is loaded with potatoes and veggies served in a creamy gravy, wrapped up in a flaky puff pastry.
You’re probably looking at the ingredient list and method and thinking, “Boy, does this look long and complicated…” and you could not be more wrong. It’s actually really easy! I had some tofurky chicken slices in the fridge so I used that, but you can easily substitute them with your favourite chicken-like substitute or protein. I’ve used seitan, chickpeas and even tofu. I also found a generic-brand no-name puff pastry that is accidentally vegan! Yay!
A lot of the cheaper puff pastries our there use oil or vegetable shortening instead of butter—so look out for that when you’re doing your shop. This vegetarian chicken pot pie is a budget-friendly, meat and dairy-free take on the classic recipe. This vegan pot pie recipe is perfect for an easy hearty dinner.
Preheat your oven to 375F.
In a large saucepan heat 3 tbsp coconut oil in a large saucepan over medium heat. Add 2 minced garlic cloves, 1 small chopped onion and a pinch of salt and cook, stirring constantly for 3 mins. Add 1 cup carrots, 1 celery stalk, and 1 small chopped potato and saute until tender. This should take about 5-7 mins. After 5-7 mins, add ¼ cup + 2 tbsp flour and mix well to coat the veggies. Slowly whisk in 4 cups of no-chicken or vegetable broth, then add ½ cup of soy milk and 2 bay leaves and mix well. Bring the stew to a simmer and cook until thick, about 5 mins.
Add 1 cup of frozen or fresh peas and veggie chicken, and cook until heated through, roughly 5 mins. Taste and adjust salt and pepper to your liking.
Now, divide the stew evenly between 4 lightly greased, oven-safe, soup bowls or ramekins.
Roll out the puff pastry dough and cut into 4 equal pieces, and place them over your bowls or ramekins, and trim off the excess. Then using your fingers, press the edges slightly and brush the tops of the puff pastry with melted vegan butter or aquafaba, and cut 1-3 slits in the top for venting.
Place the bowls onto a baking sheet and bake until the puff pastry is golden brown, roughly 50 mins, check often to avoid burning. I start checking mine at 25 mins and check every 5 mins. All Puff pastry dough is made differently. Remove the baking sheet from the oven and allow the pot pies to cool for a few minutes, then serve.
Connect with us on the interwebs here:
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