Vegan Pot Pie

Enjoy slices of this vegan pot pie with vegan chicken and vegetable-infused filling. The golden, buttery, flaky crust makes it an over-the-top delicious vegan dinner!

Course Main Course

Cuisine American

Prep Time 2 35

Cook Time 40

Resting Time 15

Total Time 3 30

Servings

Calories 339kcal

Author Marly McMillen

Equipment

Ingredients

1 recipe vegan pie crust
2 cups vegan chicken (see notes)
¼ cup vegan butter
½ cup chopped onions
2 teaspoons minced garlic
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 ¾ cup vegetable broth
½ cup soy milk
1 large Yukon gold potato , washed and cut into small cubes
3 cups frozen mixed vegetables
1 teaspoon poultry seasoning

Vegan Egg Wash

1 tablespoon melted vegan butter
2 teaspoons soy milk (plain, not vanilla)
¼ teaspoon maple syrup

Cups - Metric

Instructions

Prepare the vegan pie crust and chill it for at least an hour. I make the dough the night before and let it sit in the fridge overnight. The pie crust recipe makes 2 crusts. We'll use both in this recipe.
Prepare the vegan chicken. Make sure the vegan chicken is thawed, then cut it into bite-size pieces. Some vegan chicken will need to be cooked in a skillet, so it's not mushy.
Cook the butter and onions in a large skillet over medium heat. Stir occasionally and cook the onions until tender, around 5 minutes. Then add the garlic and cook for another minute.
In a bowl, stir together the flour, salt, and spices. Stir this into the butter mixture along with the broth, and soy milk. Cook and stir until you've worked out the lumps in the mixture.
Add the potato cubes, turn the heat down to medium-low, and simmer (low boil), for 10 to 15 minutes, until it resembles a thick gravy.
Add the frozen vegetables and chopped vegan chicken and stir it all together. Remove the skillet from heat and set it aside to cool.
To begin baking the pie, preheat the oven to 400°F/200°C.
Remove one of the chilled dough discs from the fridge. Lightly flour a work surface or use a rolling mat. Use a rolling pin to roll out the dough disc until you have a circle approximately 12 inches in diameter. Gently transfer the rolled dough into a 9-inch pie pan. Roll the second dough dish until it's approximately a 12-inch circle.
Spoon the gravy mixture into the pie. Cover the pie with the top crust. Trim any excess dough around the sides, and then pinch the edges with your fingers to seal it. Then add fork marks. Use a paring knife to add slits in the top crust. This allows steam to escape, so you'll need only a few.
Stir together the vegan egg wash ingredients. Dip a pastry brush in the wash and brush it over the top crust and edges.
Place the pie pan on a baking sheet in the oven. Bake for 35 to 40 minutes until the crust is golden brown. After around 20 minutes of baking, add a pie crust shield to keep the edges from getting too brown. Remove it from the oven and allow it to cool for 15 minutes before serving.
Store in an airtight container in the fridge for up to 5 days.

Notes

Make-Ahead Tips: You can make the filling the day before. Once it's done, allow it to cool, then cover and place it in the fridge. You can make the pie crust dough and store it in the fridge for up to 5 days before making the pie.
Freezing Tips: You can freeze the unbaked or baked pot pie for up to 3 months. When you're ready to serve, place it in the fridge overnight to thaw. Then put it out on the counter to get to room temperature. Then bake as the recipe directs or bake until heated through.
Pie Crust: I prefer homemade, however, you can substitute two storebought 9-inch frozen (and then thawed) pie crusts. You can also substitute puff pastry, which also happens to be accidentally vegan.
Soy milk: I prefer soy milk because it's rich and creamy and has a high protein content. You can substitute another plain, unsweetened plant-based milk but it may not have the same creamy quality.
Filling Tips: You can use vegan beef or vegan turkey in place of the vegan chicken. You can also substitute this marinated tofu for the vegan chicken. Adding mushrooms is a great idea too. Add 1 cup of sliced mushrooms with the onions. Depending on the type of vegetable broth used, your filling can take on a less appetizing color. Feel free to add up to a half teaspoon of ground turmeric (or a drop of yellow food color) to give it a beautiful golden hue.

Nutrition