Vegetarian No Chicken Pot Pie
Indulge in the ultimate comfort food with this hearty Vegetarian No Chicken Pot Pie, a plant-based twist on a classic favorite. Packed with a medley of vibrant vegetables—like tender Yukon Gold potatoes, earthy mushrooms, sweet corn, and peas—this savory pie is brought to life with fragrant herbs like rosemary and thyme. A creamy, dairy-free sauce binds the filling together, while a flaky, golden vegan pie crust encases every delicious bite. Featuring plant-based chicken-style chunks for an extra dose of protein, this easy-to-make recipe is perfect for cozy dinners and satisfying even the heartiest appetites. Whether you're a long-time vegetarian or simply looking to explore meatless options, this vegan pot pie guarantees all the warmth, flavor, and nostalgia of the classic dish without compromise.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic, minced
- 2 cups Baby bella mushrooms, diced
- 1 cup Frozen peas
- 1 cup Frozen corn
- 3 medium Yukon Gold potatoes, peeled and diced
- 2 cups Plant-based chicken-style chunks
- 3 cups Unsalted vegetable broth
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 third cup All-purpose flour
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Refrigerated vegan pie crusts
- 2 tablespoons Unsweetened plant-based milk, for brushing
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large skillet or pot over medium heat.
Add the diced onions, carrots, and celery, cooking for 5-7 minutes until softened.
Stir in the garlic and cook until fragrant, about 1 minute.
Add the diced mushrooms, cooking for another 5 minutes until they release their moisture and begin to brown.
Stir in the potatoes, frozen peas, frozen corn, and plant-based chicken-style chunks. Cook for 3 minutes.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth and unsweetened almond milk, stirring constantly to prevent lumps.
Add the thyme, rosemary, salt, and black pepper. Simmer for 10 minutes until the mixture thickens and the potatoes become tender.
Remove the skillet from heat and allow the filling to cool slightly.
Roll out one vegan pie crust and press it into a 9-inch pie dish, trimming the edges as needed.
Pour the cooled vegetable filling into the pie crust, spreading it evenly.
Roll out the second vegan pie crust and lay it over the filling. Trim and crimp the edges to seal the pie.
Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with plant-based milk for a golden finish.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.2 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 945 mg | 20% | |
*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.
