Vegan Classic Chicken and Vegetable Savory Pie
Indulge in the rich, comforting flavors of our Vegan Classic Chicken and Vegetable Savory Pie, a plant-based twist on the beloved classic. This hearty pie features a medley of vibrant veggies like carrots, potatoes, and peas, paired with tender plant-based chicken pieces to deliver a satisfying bite in every slice. The creamy sauce, thickened with almond milk and vegetable broth, is infused with aromatic dried herbs like thyme and rosemary for a depth of flavor that warms the soul. Encased in golden, flaky vegan pastry and baked to perfection, this savory pie is an impressive centerpiece for any dinner table. Easy to prepare in under 90 minutes, it’s perfect for cozy family meals or as a stunning addition to your vegan holiday menu. Ideal for anyone seeking a delicious dairy-free, meat-free alternative without compromising on classic comfort food appeal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, diced carrots
- 2 celery stalks
- 3 cloves, minced garlic
- 1 cup frozen peas
- 1 medium, diced potato
- 12 ounces plant-based chicken pieces
- 2 cups vegetable broth
- 3 tablespoons all-purpose flour
- 1 cup almond milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 (for a double crust pie) vegan pastry sheets
- 2 tablespoons (for brushing) non-dairy milk
Instructions
Preheat the oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the onion is translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced potato and plant-based chicken pieces to the skillet. Cook for 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetable mixture and stir well to combine, cooking for 2 minutes to remove the raw flour taste.
Gradually stir in the vegetable broth and almond milk, mixing well to avoid lumps. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens.
Add the frozen peas, dried thyme, dried rosemary, black pepper, and salt. Stir to combine and remove from heat.
On a lightly floured surface, roll out one vegan pastry sheet to line the bottom of a 9-inch pie dish. Press gently into the edges and trim any excess.
Pour the vegetable and 'chicken' filling into the prepared pie crust.
Roll out the second pastry sheet and cover the filling. Seal the edges by crimping or pressing with a fork.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top of the pie with non-dairy milk to enhance browning.
Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown.
Remove from the oven and allow to cool for at least 10 minutes before serving. Enjoy your delicious Vegan Classic Chicken and Vegetable Savory Pie!
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.5 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 595 mg | 13% | |
*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.
