Vegan Pot Pie
Before I went vegan, I would always go to Boston Market and get their chicken pot pies. I’ll admit I used to go there almost every week. When I first went vegan, this is a recipe that I missed. So, I knew I had to make the vegan version. This vegan pot pie recipe is quick and easy with a flakey crust and it will remind you of what you used to eat.
Key ingredients:
- Pepperidge puff pastry~ I like this brand because it’s vegan and easy to find
- Darling original chicken~this ingredient will give you that similar texture as chicken but of course you can omit this from the recipe. The sky is the limit.
- Aquafaba~ this is the liquid found in canned chickpeas and will serve as our egg wash. Aquafaba will help give our vegan chicken pot pie a beautiful color
- Almond milk~this will serve as our heavy cream
What goes well with this recipe:
- Salad
- Green beans
- Cornbread
- Kale
Vegan Chicken Pot Pie
This vegan "chicken" pot pie is packed with flavor with a flakey crust on the outside.
Equipment
- 1 nine inch Aluminum pot pie pan
Ingredients
- 1 chopped medium onion
- 4 chopped celery stalks
- 3 minced garlic cloves
- 1 tbsp grapeseed oil
- 3 tbsp flour You can use any flour on hand
- ½ tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp himalyian pink salt
- 1 tsp black pepper
- 1 tbsp vegan chicken better than bouillon
- 1 ½ cup vegetable broth
- ⅓ cup unsweetended almond milk You can use any plant-based milk
- ½ cup frozen peas and carrots
- 1 Package of Darling brand original vegan chicken (optional)
- 2 tbsp Aquafaba This is the liquid found in chickpea cans
- 1 Box of Pepperidge Puff Pastry You can find this in the frozen dessert section
Instructions
- Preheat the oven to 400°F.
- In a medium sauce pot, saute the celery, onion, & garlic for 2-3 minutes or until vegetables are soft.
- Stir in the flour, onion powder, garlic powder, Italian seasoning, salt, & pepper
- Add in vegetables, almond milk, and vegan chicken better than bouillon. Let simmer for 5-7 minutes (season to your liking).
- Stir in the frozen peas & carrots and Darling brand original vegan chicken
- Roll out both puff pastries on a floured surface. Align one puff pastry to the sprayed 9 inch pot pie pan.
- Pour in the filling to the middle of the puff pastry.
- Cover the filling with the other puff pastry and press the dough along the edges. Cut holes in the center.
- Brush the pastries with the Aquafaba. This will serve as our egg wash.
- Place in the oven for 30 minutes or until golden brown.
- Let the pot pie cool. Serve and enjoy.
Notes
This vegan pot pie freezes very well and is perfect for meal planning.
Tried this recipe?Let us know how it was!