Vegan Chicken Less Pot Pie
Warm, hearty, and completely plant-based, this Vegan Chicken-Less Pot Pie is the ultimate comfort food for any occasion. Packed with vibrant vegetables like carrots, celery, and baby potatoes, and enriched with plant-based chicken-style protein, this dish delivers all the nostalgic flavors of a classic pot pie without any animal products. A creamy, savory filling made with unsweetened plant-based milk, vegetable broth, and nutritional yeast is hugged by a flaky, golden puff pastry crust, creating a delightful balance of textures. Seasoned with fragrant herbs like thyme and rosemary, this cozy vegan recipe is perfect for weeknight dinners or special gatherings. Quick to prepare but rich in flavor, it's a satisfying meal that will delight vegans and non-vegans alike.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 2 cups Baby potatoes, quartered
- 1 cup Frozen peas
- 1 cup Frozen corn
- 1 cup Plant-based chicken-style protein (e.g., seitan or soy curls)
- 3 cups Vegetable broth
- 1 cup Unsweetened plant-based milk
- 1 quarter cup All-purpose flour
- 2 tablespoons Nutritional yeast
- 1 tablespoon Soy sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Vegan puff pastry, thawed
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and garlic to the skillet and sauté until softened, about 5 minutes.
Stir in the carrots, celery, and baby potatoes. Cook for 7-10 minutes, stirring occasionally.
Add the plant-based chicken-style protein to the skillet, then sprinkle with the all-purpose flour. Stir well to coat the mixture.
Pour in the vegetable broth and plant-based milk, stirring continuously to avoid lumps.
Stir in the nutritional yeast, soy sauce, dried thyme, dried rosemary, salt, and black pepper. Simmer for 10 minutes until the sauce thickens and the vegetables are fork-tender.
Add the frozen peas and corn to the skillet and stir to combine. Remove from heat.
Transfer the vegetable mixture into a 9-inch pie dish or ovenproof skillet.
Gently lay the thawed puff pastry sheet over the top of the filling, trimming any excess pastry around the edges.
Seal the edges of the puff pastry by pressing it against the dish, and cut a few small slits in the top to allow steam to escape.
Bake the pot pie in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and flaky.
Allow the pot pie to cool for 5 minutes before serving. Enjoy your comforting Vegan Chicken-Less Pot Pie!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 9.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
