• Thee Burger Dude

Vegan Chicken Pot Pie

Updated: Nov 25


We are making the all American comfort food classic BUT VEGAN and it's way better than any Chicken Pot Pie I've had before!


To be honest, I don't think I've ever had home made Chicken Pot Pie. If memory serves, I've only had the frozen dinner kind and I probably downed a few at Marie Calendar's. I certainly haven't had any since going vegan, so maybe I'm biased, but this was heads and tails better than any I've had before!


It's a fairly simple recipe too. All we need is some vegan chicken, some fresh herbs, veggies, some stock and non-dairy milk and some puff pastry!


The Chicken


For this recipe I used the Tofurky Chick'n. You can use any store-bought vegan chicken of your choice! You could even use soy curls, or chickpeas, mushrooms, whatever you like!


The Veggies


I'm using a traditional medley of carrots, celery and shallots (onions work too) but you could totally throw whatever you like in there. Potatoes and corn are also common!


The Filling


For the filling we are doing a pretty traditional roux with some added vegan chicken stock. I used THIS STUFF, but use whatever you can find. Veggie broth is totally fine too! I also added in some Mushroom Seasoning for an UMAMI punch!


The Pie


Now I know some folks will say this isn't a pie since there's no bottom crust, but I say PHOOEY to that! For this we are using some store-bought puff pastry. The Pepperidge Farms brand is accidentally plant-based, but just check the labels of any other puff pastry you have available.


For the vegan egg wash, I used Just Egg, but you could use aquafaba, non-dairy milk or melted vegan butter.


The Skillet


I made this in a Cast Iron Skillet so it's a one pot meal, but if you don't have one, you can totally make this in a pie dish or casserole dish.


here's a HANDY DANDY video too!


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RECIPE

(adapted from the Modern Proper)

Makes 8 servings

  • 1 pound vegan chicken (I used Tofurky)

  • 2 cups carrots (chopped)

  • 2 cups celery (chopped)

  • 2 cups shallots or onion (chopped)

  • 1 cup frozen peas

  • 5 cloves garlic (minced)

  • 2 tsp fresh thyme (chopped)

  • 2 tsp fresh sage (chopped)

  • 1 sprig of rosemary

  • 2 bay leaves

  • 1/2 cup unsalted vegan butter

  • 1/2 cup flour

  • 2 cups vegan chicken broth (veggie broth is fine too)

  • 1 cup unsweetened non-dairy milk

  • 1 Tbsp Mushroom Seasoning

  • Salt & Pepper to taste

  • 1 package frozen puff pastry (thawed according to package instructions)

  • Vegan egg (such as Just Egg, or use aquafaba, non-dairy milk or vegan butter)


INSTRUCTIONS


  1. I recommend browning your vegan chick'n in the pan first and then setting aside, but this is totally optional!

  2. Next melt the vegan butter in your skillet and then add in the carrots, celery and shallots / onion. Stir to get them all nice and coated and cook down for about 8 minutes or until they begin to soften a bit.

  3. Add in the chopped thyme and sage, rosemary and bay leaves, a pinch of salt and black pepper, mushroom seasoning and then add in the minced garlic. Stir around and cook for 1-2 minutes.

  4. Whisk in the flour. I recommend doing this a tablespoon or so at time and whisking in, and then adding in more flour once it's combined. Repeat this process until all the flour is whisked in.

  5. Next do the same with the vegan chicken broth, add a little and whisk in, then add in more until it's also whisked in. Repeat this with the non-dairy milk.

  6. Add in the reserved vegan chick'n, stir to combine and then add in the frozen peas and stir to combine those as well.

  7. Taste and adjust for seasoning! Very important!

  8. Keep warm on low while we prepare the puff pastry.

  9. You can do whatever you like, but to achieve the flower pattern, cut one sheet of the puff pastry into rectangular strips. Mine came folded in thirds, so I just cut down the seams and then cut each third into rectangular strips. Doesn't have to be perfect, just do your best! For the middle part, use the other sheet and then place a bowl on top and cut out around the bowl.

  10. Before you add the puff pastry remember to remove the Rosemary sprig and bay leaves!

  11. Assemble the puff pastry pedals first. Lay them so they are overlapping slightly and lightly press them into each other. I also recommend pressing a bit of a lip up the wall of the skillet. This will help ensure the filling doesn't boil over and prevent the puff pastry from getting browned. Add the middle circle part and lightly press down into the pedals. Cut a small crisscross section in the middle to allow steam to vent.

  12. Brush the puff pastry with a vegan egg such as Just egg, or some aquafaba, non-dairy milk or melted vegan butter.

  13. Bake in a preheated 425° F oven for 25 - 30 minutes. Checking around the 20 minute mark to make sure it doesn't burn. I recommend checking it every couple minutes or so after 20 minutes. Nothing worse than burned puff pastry!

  14. Once it's baked to perfection, remove from the oven and let it rest a minimum of 15 minutes. Not only will it be incredibly too hot to eat, but the filling will need time to cool down and set.

  15. ENJOY!

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