Vegan Chicken Pot Pie: A Comfort Food Classic, Plant-Based

Vegan Chicken Pot Pie? You bet! This recipe transforms the beloved comfort food classic into a delicious and satisfying plant-based delight. Get ready to cozy up with a bowl of creamy, savory filling, studded with tender vegan chicken and vibrant veggies, all beneath a golden, flaky crust.

Vegan Chicken Pot Pie Ingredients:

For the Filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (14-ounce) can full-fat coconut milk
• 1/2 cup vegetable broth
• 1/4 cup nutritional yeast
• 2 tablespoons cornstarch
• 1 1/2 cups cooked and shredded vegan chicken (see tips below for recommendations)

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegan butter, chilled and cubed
• 1/4 cup ice water

Vegan chicken pot pie ingredients laid out on a table.

Making Your Vegan Chicken Pot Pie:

1. Sauté the veggies: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Bloom the spices: Stir in the dried thyme and sage, and season with salt and pepper to taste. Cook for another minute to let the flavors bloom.
3. Make the creamy base: Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
4. Thicken the sauce: In a small bowl, whisk together the nutritional yeast and cornstarch. Gradually whisk this mixture into the simmering pot.
5. Simmer to perfection: Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened.
6. Add the finishing touches: Stir in the frozen peas and corn, and the cooked vegan chicken. Cook until heated through.

Vegan chicken pot pie filling simmering on a stovetop.

Crafting the Perfect Vegan Pie Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the chilled vegan butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add the ice water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Assembling Your Masterpiece:

1. Preheat the oven: Preheat oven to 375°F (190°C).
2. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish.
3. Fill the pie dish: Pour the vegan chicken pot pie filling into a pie dish. Carefully place the rolled-out dough over the filling.
4. Crimp the edges: Crimp the edges of the dough to seal the pie, and cut a few slits in the top to allow steam to escape.
5. Bake to golden perfection: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Vegan chicken pot pie baking in the oven.

Tips for Vegan Chicken Pot Pie Success:

• Vegan chicken options: I recommend using a store-bought vegan chicken substitute that shreds well, like Gardein Scallopini or a similar brand. You can also make your own using seitan or jackfruit, recipes for which you can find on Purely Vegan, like this amazing vegan pulled pork jackfruit.
• Adjust the consistency: If the filling seems too thick, add a little more vegetable broth, one tablespoon at a time. If it seems too thin, simmer for a few more minutes to allow it to thicken.
• Make it gluten-free: Easily adapt this recipe to be gluten-free by using a gluten-free 1:1 baking flour blend for the crust.
• Don’t skip the chill: Chilling the dough is crucial for a flaky crust. It allows the gluten to relax and the butter to solidify, preventing a tough crust.

“The key to a delicious vegan chicken pot pie is all about layering those savory flavors,” says renowned vegan chef, Emily Carter. “Don’t be afraid to experiment with herbs and spices to create a filling that truly sings.”

Vegan Chicken Pot Pie FAQs:

1. Can I freeze vegan chicken pot pie? Absolutely! Assemble the pie but do not bake it. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator and then bake as directed, adding 10-15 minutes to the baking time.
2. What can I serve with vegan chicken pot pie? This hearty pie pairs well with a simple side salad or some steamed green beans.
3. Can I use a different type of milk? While full-fat coconut milk creates the best creamy texture, you can experiment with other plant-based milk options like soy milk or cashew milk. Adjust the amount of cornstarch accordingly if needed.
4. How do I prevent a soggy crust? Blind-baking the crust for 10-15 minutes before adding the filling can help prevent sogginess.
5. Can I make this recipe in a skillet? Yes! For a quicker version, you can make this recipe entirely on the stovetop in a large oven-safe skillet. Simply prepare the filling as directed, top with the pie crust, and bake in the preheated oven until golden brown.

This vegan chicken pot pie recipe captures the essence of comfort food while embracing plant-based goodness. With its creamy filling, flaky crust, and endless possibilities for customization, it’s a dish that’s sure to become a family favorite. For more delicious vegan recipes, explore the wonderful world of meals on Purely Vegan, including options like this simple vegan soup for upset stomach or this flavorful vegan rasta pasta recipe.