Easy Vegan Chicken Pot Pie
This savory Vegan Pot Pie is easy to make and incredibly delicious! 😋
You can find the details below or on my blog.
2 Pot Pie Crusts (skip if using store-bought prepared dough)
* 2 1/2 cups all-purpose flour, (300g)
* 1/4 tsp salt
* 14 tbsp vegan butter, cold (196g)
* 1/2 cup water, cold, (120ml)
Vegan Chicken Pot Pie Filling
* 1/2 tbsp olive oil
* 1 small yellow onion, diced
* 2 small carrots, peeled and diced
* 1 large garlic clove, diced
* 1/3 cup all-purpose flour, (40g)
* 3/4 cup plant-based milk, (180ml)
* 2 cups vegetable broth, or bouillon + water, (470ml)
* 2 dried bay leaves
* 1 tsp fresh rosemary, or 1/2 tsp dried rosemary
* 1/2 tsp poultry seasoning, 1/2 tsp salt
* 1/4 tsp pepper
* 1 cup frozen peas, (165g)
* 1 cup frozen vegan chicken pieces, (200g)
1️⃣Whisk together the flour and salt. Cut the cold butter into the mixture until it’s crumbly.
2️⃣ Stir while adding the cold water. With your hands, squeeze the dough together to incorporate all the dry pieces. Form the dough into a ball and cut it in half. Shape these into two disks, cover them with plastic wrap, and chill them for at least 1 hour.
3️⃣ Preheat the oven to 375°F (190°C). Heat a large pot to medium-high heat. Add the olive oil, onions, and carrots to the pot and sauté them until the onions become slightly translucent. Add the garlic and continue to stir for another minute.
4️⃣ Lower the heat to medium and stir in the flour. Pour in the plant milk, broth, herbs, and seasoning until the mixture becomes smooth. Stir occasionally as the mixture comes together for 10 minutes.
5️⃣ Remove the bay leaves and stir in the vegan chicken pieces and peas. Take it off of the heat and let it cool for a few minutes. Roll one disk large enough to cover the bottom of the pie pan. Pour the pot pie mixture into the dough-lined pan.
6️⃣ Roll out the second dough to cover the top of the pot pie. Press down on the edges with the tines of a fork. Poke a few slits into the center.
7️⃣ Brush the top with plant milk. Bake it for 25-30 minutes or until it's golden brown.
Making a vegan chicken pot pie from scratch has been one of my favorite plant-based cooking experiences. What really elevates this recipe is the homemade pot pie crust, which, while simple, brings a wonderful flaky texture that pairs perfectly with the creamy filling. I’ve found that using cold vegan butter and ice-cold water when mixing the dough makes all the difference in achieving that tender crumbly crust. For the filling, the combination of frozen vegan chicken pieces and vegetables like peas, carrots, and onion creates a hearty and satisfying taste. Adding fresh rosemary and poultry seasoning lends the perfect herbal undertone traditionally found in classic chicken pot pies. One tip I’ve learned is to cook the filling gently after adding the flour to thicken the base smoothly—stirring consistently helps prevent lumps and gives a creamy texture. You can definitely customize this recipe by swapping in other veggies you love, such as mushrooms or corn, which also work well with the savory broth. Another personal touch is brushing plant-based milk on top of the pastry before baking; this step not only adds a lovely golden color but also a slight glaze enhancing the presentation. This vegan chicken pot pie is an excellent dish for holidays or cozy nights when you want comfort food without animal products. It’s also surprisingly easy to make, even for those new to homemade vegan baking. Just allocate a bit of time for chilling the dough, and the rest is straightforward. You can prepare the filling ahead and assemble before baking for a convenient meal option. Overall, the warm, savory flavors and flaky crust make this recipe a standout for anyone seeking easy vegan meals that impress. Whether it’s your first time making pot pie or you’re looking for a classic dish reinvented plant-based, this recipe is a winner that consistently pleases both vegans and non-vegans alike.
